Went shopping and picked up a block of Jenkins Liver Mush, a North Carolina tradition so I'm told. Not familiar with it but I like braunschweiger so I figure it can't be that bad. Plan to fry some up in the morning with eggs. Anyone familiar with it?

Essentially the same thing as liverwurst— a liver pudding made from pork liver, head (cheek) pieces and seasonings. 'Mush' is simply the local (Carolina) appellation for the same product.
I prefer the smoked braunschweiger...and preferably home-made!

Is it anything like liverwurst? If so in a sandwich with onion, mustard and cheese ... preferably rye bread.

I think liver mush is more akin to scrapple than Braunschweiger.Scrapple -liver ,fat,seasonings,corn meal and/or flour.Very nice fried up w/eggs.A little coarse in consistency.

It's good with Smokey Cheese on Ritz crackers.

Clayton

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Certain recipes have it made 'firm' so it really can be more 'scrapple' like— easier to pan fry!

I just recall looking at the ingredients listed on the packs at the grocery store they were almost the same.But looking at them through the packaging the mush had a smoother appearance.I buy the scrapple a couple times a year.

Yep got to know about it since moving down here to NC. Fried with eggs or on bread with mustard, not bad.

Oh now, it's not as bad as all that. I've had fried braunschweiger. Mmm mmm...good.

That's kind of how I reacted when first hearing of it when my GF was with me in NY.

I picked Jenkins b/c I'm off wheat and they listed rice flour instead as the binder. Corn meal too, I think. The other brand said wheat, and was fifty cents more.

Looks somewhat more substantial than either Kahn's or Oscar Meyer. Would so tear into that (me and my 9 year old, she loves it, AND sardines/kippers...girl takes after me and her grandpa).

I gather mustard is a given, as is eating on a biscuit. Wish I could do that but...wheat.

Honestly, I never really looked what's in it.

Behold, ye who do not believe.

https://www.eater.com/2016/9/16/12921932/what-is-livermush-north-carolina



Mush sandwich with wedges and a co-cola.

Sounds great. I just bought some Boars Head Liverwerst, yesterday. I make sandwiches with it, all the time. With Mustard and Picante Provelone. Good eats.

If you can get neece’s (sp?) sausage it’s well worth trying as well. It’s a NC brand, should have picked some up a few weeks ago when I was down and back for a dog test. Did manage to have a couple of eastern bbq meals though...

Also having access to real stone ground yellow grits is Carolina perk. I’ll cheat the usual grain free breakfast once and a while for a real serving of grits.

What kind of hound is that in your pic?

German Short Hair Pointer. He was a great dog...