Carolina Livermush

Ingredients

• 1 1/2 lb pork liver
• 1 1/2 lb boneless pork shoulder, cut into 1-inch cubes
• 8 cups water
• 1 medium yellow onion, quartered
• 1 tbsp kosher salt, plus more to taste
• 2 tsp rubbed sage
• 2 tsp coarsely ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp garlic powder
• 1 1/4 cups fine yellow cornmeal
• 1/4 cup all-purpose flour
• 2 tbsp bacon drippings, for frying

Before you cook

• Trim the tough membrane and any large veins from the liver, then cut it into 1-inch cubes.
• Cut the pork shoulder into 1-inch cubes.
• Whisk the cornmeal and all-purpose flour together in a bowl.
• Line an 8-by-4-inch loaf pan and a small square dish with plastic wrap, leaving overhang.

Steps

1. Put the pork shoulder cubes, water, onion and 1 tablespoon salt in a large heavy pot.
2. Bring to a boil, then lower the heat to a slow simmer and cook, partly covered, for 2 hours.
3. Add the liver cubes and simmer 30 to 40 minutes more, until both the liver and the shoulder are completely tender.
4. Pour everything through a colander set over a large bowl, saving the cooking liquid.
5. Let the meat cool for 15 minutes.
6. Discard the onion and grind the pork and liver together through the fine plate of a meat grinder, or pulse in batches in a food processor until it is a fine, damp paste.
7. Pour 5 cups of the reserved cooking liquid back into the pot and bring it to a boil.
8. Stir in the ground meat, sage, black pepper, red pepper flakes and garlic powder and return the pot to a boil.
9. Rain in the cornmeal and flour mixture in a slow stream while whisking constantly.
10. Turn the heat to low and cook 25 to 30 minutes, stirring down to the bottom every few minutes with a wooden spoon, until the mixture is very stiff and pulls away from the sides of the pot.
11. Taste for salt and correct it; the sage and pepper should both be plainly present.
12. Pack the hot mixture into the lined pans, pressing out air pockets and smoothing the tops.
13. Cool for 1 hour on the counter, then cover and refrigerate at least 8 hours.
14. Turn a loaf out and cut it into slices about 1/2 inch thick.
15. Melt the bacon drippings in a cast-iron skillet over medium heat.
16. Fry the slices 6 to 7 minutes per side without disturbing them, until a deep crust forms and the slices release cleanly.
17. Serve hot on white bread or a biscuit with yellow mustard or a drizzle of maple syrup.