jds@duke.UUCP (Joe Sloan) (12/21/83)
I can't really say if this recipe is a regional speciality, but I think its probably unique to the southeast. It is know by various names including liver pudding, liver sausage and liver mush. Like most thing called sausage, it is best not to ask what goes in. If, however, you are brave, read on. Liver Mush half a hog head 10 lbs pork liver, in fairly large chunks 1/8 cups of salt 1 ham hock (optional) 4 whole pig feet 7/8 cups sausage seasoning 2-4 lbs plain corn meal, as needed For head, remove eye, glands, brains and discard. Cut into 3 or 4 pieces discarding any loose bones. Discard connective tissue from liver. Put all the meat, seasoning and salt into a large pressure cooker. Add water so that the water level is about 2 inches below the meat level (about 2 quarts). Cook 1 hr. at 15 lbs. Remove meat from cooled cooker. Crush liver and debone other meat. Crush other meat. Add to broth and simmer slowly. Add corn meal very slowly until quite thick. Pour into loaf pans and allow to cool. Pour off grease. Makes 6-8 loaf pans.