Livermush
Livermush is a Southern United States food product composed of pig liver, head parts, and cornmeal. It is commonly spiced with pepper and sage. Though sometimes considered the same as liver pudding, livermush (or liver mush) is generally coarser in texture and commonly found in the western part of North Carolina. It normally has a different recipe from liver pudding, though the distinction is blurred.
It is commonly cooked by cutting a slice off of a premade loaf and frying it with grease in a skillet until golden brown, similar to the way Spam is prepared. At breakfast it is served alongside grits and eggs. For lunch it can be made into a sandwich with mayonnaise or mustard, either fried as above, or left cold. As livermush’s popularity has risen, it has appeared as an ingredient in dishes such as omelettes and pizzas.Shelby, North Carolina hosts an annual Livermush Exposition, which began in 1987 to celebrate the unique delicacy. In that year the Cleveland County Commissioners and the Shelby City Council passed resolutions proclaiming that “livermush is the most delicious, most economical and most versatile of meats.” Other towns in North Carolina that have livermush festivals include Drexel and Marion.
Scrapple
Scrapple, also known by the Pennsylvania Dutch name Pannhaas or “pan rabbit”, is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as an American food of the Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania, and Virginia). Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases.
Livermush (noun)
A food, common in the Southern US, produced from pig liver and cornmeal and sometimes spices, typically sold in loaves, slices of which are then fried before consumption.
Scrapple (noun)
A tool for scraping.
Scrapple (noun)
A mush of pork scraps, particularly head parts, and cornmeal or flour, which is boiled and poured into a mold, where the rendered gelatinous broth from cooking jells the mixture into a loaf.
Scrapple (verb)
To scrape or grub around.