Liver Mush. Cook liver and fat pork until tender. Remove from broth the liver only and grind. Add corn meal, peppers, and sage to taste. Add enough of the broth to soften mixture. Cook in saucepan until meal has cooked, stirring constantly. Press down until cold. Slice and serve cold or broil.
Add the cooking oil to a cast iron skillet; heat over medium. Arrange slices of livermush in the skillet without over-crowding the pan. Cook until browned and crispy on both sides.
A lot of folks ask if livermush is the same as liver pudding and scrapple. They are similar but different at the same time. The taste of livermush is often compared to breakfast sausage. I can understand why since the flavor of sage, which we associate with sausage, is pronounced.