If you frequent barbecue joints in Lexington, Salisbury or other parts of the state where the barbecue tradition is closely linked to German settlers, sooner or later you are likely to run into something called livermush. Although it sounds like a Dr. Seuss-invented food, livermush is very real. Heck, it exists on Wikipedia so it must be real. Also, I’ve seen it in person so I can personally attest to its existence. Full disclosure: I have yet to work up the nerve to taste livermush, largely because it is, according to Wikipedia, “composed of pig liver, head parts, and cornmeal.” It’s the vagueness of “head parts” that has me quaking in my boots. I am also a bit nervous of the food because it is served both at breakfast (often with grape jelly) and at lunch (with mustard). Odd.
Actually, I am planning to eat livermush some day soon. Truth be told, I only noticed livermush on BBQ menus very recently. Apparently my usual laser-like focus on the barbecue portion of menus has limited my awareness of certain items. See a nice picture of a livermush sandwich at the foodie blog Pretty by the Bay, run by a North Carolina ex-patriate who now lives in San Francisco. Next time I get the chance, I will order livermush and report back to you. In the meantime, do any of you readers have anything to say about livermush?