Livermush Sandwich

Livermush Sandwich

Liver mush is the dirtiest little culinary secret of North Carolina. Similar in some ways to what Pennsylvania and Delaware refer to as scrapple, Livermush is a block of pork liver, cornmeal, sage and black pepper. And it’s really been a huge staple of Carolina dining since the Civil War days where rationing foods became very important in order to stretch out their inventory. And again, this time during the Great Depression, livermush popularity skyrocketed due to both its versatility in creating so many dishes with it, and the fact that it was so much cheaper than any other cuts of meat at the time. Several competing manufacturers still produce liver mush on a broad scale within North Carolina, but you really won’t find it too far outside the state. And that’s unfortunate because when it’s made right I would put liver mush on my top few favorite foods from the days I called Charlotte my home.

  • 1 Package (16-20 oz) Liver Mush or Make it yourself
  • 8 Eggs
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • Cooking Oil
  • 8 Slices Toasted and buttered Bread
  • 1 Large Tomato, sliced
  • Duke’s Mayonnaise (Greenville, SC)
  • Olive Pickles (Mt. Olive, NC)

Preheat oven to 350 degrees. In a small bowl, combine the garlic powder, onion powder, salt and pepper, and mix well to combine. Bring ½ C cooking oil to medium heat in a large skillet or pan. On a cutting board, slice the liver mush into ¾” slices and transfer the pieces into the hot skillet (make sure it’s hot first). Cook for 5-6 minutes, flip with a spatula and cook for another 5-6 minutes. The liver mush should be browned and crispy on both sides, transfer to paper towels to dry when finished. While the liver mush is cooking, bring 1 T cooking oil to medium heat in a medium frying pan. Break and whisk together 2 eggs in a small bowl, adding 1 tsp of your spice mix to the bowl while whisking. Pour the eggs into the frying pan and cook for 4 minutes per side, fold over once or twice and place onto a separate plate until all four batches of eggs are finished. To assemble the sandwiches, place a couple pieces of liver mush onto a piece of toast, top with folded egg, tomato and a scoop of Duke’s. Serve with Mt. Olive pickles.