why
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Mmmm. Livermush.
Got my pork liver ($0.99/lb!). It's about 0.75lbs in total.
Sliced it up to poach.
In the water, poaching. When it's done, drain some of the water and reserve at least one cup.
Nicely cooked. Note the resistance it gives and the juices that squeeze out. Don't overcook the liver or it'll be solid rubber.
Run it through a food processor or whatever purees food nicely. Get it in there quickly or it'll dry out. If it dries out too much to puree smoothly, add some of the reserved poaching liquid. As soon as it gets pureed it will take on the smell and texture of clay near a sanitation site. Note the smell, but don't be a wuss about it. This was from a living animal, and I'm sure the average human digestive tract smells much worse.
Add some corn meal (some people use hominy, I use the yellow polenta kind) and the spices: sage, black peppers, salt, and a little bit of good paprika. Make sure the spices are fragrant -- weak spices will make very bad livermush. Recall the sanitation smell that's now hopefully passed, add the pureed liver, and mix the cornmeal with the liver. I add a lot of pepper, but make sure there's a lot of sage in there. Livermush is basically a liver mousse with a lot of sage to season it. If there's not enough sage, then I hope everyone likes the minerally taste of liver.
When it's mixed thoroughly over low heat for a few minutes it should become a paste of sorts. If it's too wet, add more cornmeal directly to the liver mix.
Scrape it out onto one side of a large sheet of parchment paper. Don't use wax paper or foil because they're non-porous. This stuff needs to dry a bit to let the flavors intensify and meld.
Fold the parchment paper in half so one side covers the top of the livermush. Flatten it to desired thickness (I go for about 1/2") and wrap in paper towels to wick away extra moisture. Get it into the refrigerator. I keep mine for up to three weeks, but mine usually doesn't last that long.
It tastes best after a week or so in the refrigerator, but there's no need to wait that long before frying up and enjoying.
Got my pork liver ($0.99/lb!). It's about 0.75lbs in total.
Sliced it up to poach.
In the water, poaching. When it's done, drain some of the water and reserve at least one cup.
Nicely cooked. Note the resistance it gives and the juices that squeeze out. Don't overcook the liver or it'll be solid rubber.
Run it through a food processor or whatever purees food nicely. Get it in there quickly or it'll dry out. If it dries out too much to puree smoothly, add some of the reserved poaching liquid. As soon as it gets pureed it will take on the smell and texture of clay near a sanitation site. Note the smell, but don't be a wuss about it. This was from a living animal, and I'm sure the average human digestive tract smells much worse.
Add some corn meal (some people use hominy, I use the yellow polenta kind) and the spices: sage, black peppers, salt, and a little bit of good paprika. Make sure the spices are fragrant -- weak spices will make very bad livermush. Recall the sanitation smell that's now hopefully passed, add the pureed liver, and mix the cornmeal with the liver. I add a lot of pepper, but make sure there's a lot of sage in there. Livermush is basically a liver mousse with a lot of sage to season it. If there's not enough sage, then I hope everyone likes the minerally taste of liver.
When it's mixed thoroughly over low heat for a few minutes it should become a paste of sorts. If it's too wet, add more cornmeal directly to the liver mix.
Scrape it out onto one side of a large sheet of parchment paper. Don't use wax paper or foil because they're non-porous. This stuff needs to dry a bit to let the flavors intensify and meld.
Fold the parchment paper in half so one side covers the top of the livermush. Flatten it to desired thickness (I go for about 1/2") and wrap in paper towels to wick away extra moisture. Get it into the refrigerator. I keep mine for up to three weeks, but mine usually doesn't last that long.
It tastes best after a week or so in the refrigerator, but there's no need to wait that long before frying up and enjoying.