Homemade Liver Pudding Recipe: A Southern Delicacy (2025)

Did you know that liver pudding has been a beloved Southern breakfast staple since the 18th century? This hearty dish, sometimes called livermush in North Carolina, transforms humble ingredients into a delicious breakfast meat that’s both economical and protein-rich!

Whether you’re preserving family traditions or exploring Southern cuisine, I’ll guide you through creating this classic liver pudding recipe right in your kitchen. Get ready to master a recipe that’s been passed down through generations!

What is Liver Pudding?

I first encountered this unique dish at my grandmother’s farmhouse in South Carolina, where it was a breakfast staple alongside grits and eggs!

Liver pudding is essentially a seasoned pork liver sausage that’s been cooked, ground, and formed into a loaf. Despite its somewhat challenging name, it’s actually a practical and resourceful creation that came from our ancestors’ “waste-not” approach to butchering. Back in the day, folks used every part of the pig they could!

Difference between liver pudding, livermush, & scrapple

I’ve gotten into more than a few friendly arguments about the difference between liver pudding and its cousins: livermush and scrapple. Let me clear this up once and for all!

• Liver pudding is primarily made from pork liver, cornmeal, and spices, with a smoother, more spreadable texture.
• Livermush, which you’ll find more commonly in North Carolina, contains more cornmeal and has a firmer, grittier texture that you can slice and fry up.
• Scrapple? That’s our Pennsylvania Dutch friends’ version, typically made with buckwheat flour and more varied pork parts.

Traditional ingredients & variations

The traditional recipe I learned includes:

• Fresh pork liver
• Cornmeal
• Sage (lots of it!)
• Black pepper
• Salt
• Red pepper flakes
• Various pork trimmings

Cultural significance in Southern cooking

The cultural significance of liver pudding runs deep in Southern cooking. It represents the resourcefulness of our ancestors who couldn’t afford to waste any part of their livestock!

You’ll find variations across the South: some folks add more sage, others swear by extra black pepper. I’ve even encountered versions with a hint of maple, though traditionalists might raise an eyebrow at that!

The Carolina coastal regions tend to make it a bit spicier, while mountain versions often have more cornmeal.

For the best experience, slice it about a quarter-inch thick and fry it until the edges get crispy. Serve it with eggs and grits, or slap it between two pieces of white bread with a dollop of mustard for lunch!

One interesting tidbit that surprised me: liver pudding actually has a pretty impressive nutritional profile. That pork liver is packed with iron and vitamin A, though I probably shouldn’t admit that’s not what my ancestors were thinking about when they made it!

Let me be straight with you: liver pudding isn’t for everyone. But it’s a fascinating piece of Southern culinary heritage that deserves respect, even if you’re just not quite ready to put it on your breakfast plate!

Essential Ingredients & Equipment

Here are the ingredients and tools you’ll need for making liver pudding. I’ve learned exactly what you need for success!

Fresh (Not Frozen) Liver

First, let’s talk about the star of the show: the liver!

You’re going to want fresh pork liver, and I mean fresh from the butcher. Frozen liver will result in a weird, grainy texture.

For a standard batch that’ll feed a family, you’ll need about 2 pounds of pork liver, cleaned and with the membrane removed. Ask your butcher to do this. It’ll save you time and frustration!

Spice blend recommendations & measurements

Here’s my tried-and-true spice blend that I’ve tweaked over the years:

• 2 tablespoons fresh sage, finely chopped (dried works too, but use 1 tablespoon)
• 1½ tablespoons black pepper
• 2 tablespoons salt (sounds like a lot, but trust me)
• 1 teaspoon red pepper flakes
• ½ teaspoon ground thyme
• 1 cup white cornmeal (not self-rising!)

Necessary kitchen tools & equipment

Let’s talk equipment. You might be tempted to skip some of these tools, but each one serves a purpose:

• A heavy-duty meat grinder (manual or electric. I switched to electric after my arm nearly fell off from manual grinding)
• Large stock pot (at least 8-quart capacity)
• Sharp butcher’s knife
• Large mixing bowls (stainless steel works best)
• Fine-mesh strainer
• Meat thermometer (crucial for food safety!)
• Storage containers or loaf pans
• Heavy-duty plastic wrap
• Large wooden spoons or paddles
• Clean kitchen towels

Make sure you invest in good quality tools if you can. I started with budget options and quickly realized why the pros use heavy-duty equipment. Your meat grinder, in particular, needs to be sturdy!

preparation surfaces

Your preparation surface matters more than you might think. You need a sturdy, nonporous workspace.

I use a large plastic cutting board dedicated just to meat preparation. My early attempts using my regular wooden cutting board left me with some interesting flavors I didn’t intend!

Storage containers

For storage containers, I prefer glass loaf pans for the initial setting, then transfer to airtight plastic containers for longer storage. A little tip I picked up: line your loaf pans with plastic wrap, leaving an overhang. It makes removal so much easier!

Homemade Liver Pudding Recipe

I’m excited to share a recipe that’s near and dear to my heart: good ol’ Southern Liver Pudding.

Before we dive in, I want to give a quick shout-out to all the Southern grandmas and their traditional recipes that inspired this one. This is my take on a classic, with a few twists to make it extra special.

Disclaimer: This recipe is inspired by and adapted from traditional Southern liver pudding recipes. It’s got that down-home flavor with a little Jen flair!

What You’ll Need

• 1 pound of pork liver (fresh from the farm if you can get it!)
• 1/2 pound pork fat or ground pork (dealer’s choice)
• 1 pound ground pork
• 1/4 onion, chopped up nice and fine
• 2 quarts cold water
• 4 teaspoons salt (or to taste, y’all know I like it salty!)
• 4 tablespoons ground black pepper (don’t be shy with the pepper!)
• 3/4 cup chopped sage (fresh from the garden if you’ve got it)
• 4 cups cornmeal (the good stuff, not that fancy polenta)

Let’s Make It Happen

1. First things first, let’s prep our meat. Cube up that liver and pork fat into about 1/2-inch pieces. Toss ’em in a big ol’ pot with the ground pork and chopped onion.
2. Now, we’re gonna give it a bath. Pour in 2 quarts of cold water, bring it to a boil, then turn it down low and let it simmer. Cover it up and let it do its thing for about 2 1/2 to 3 hours. You want that fat to render and the liver to get nice and tender!
3. Once that’s done, it’s time to get messy! Fish out all that meat (save that cooking liquid, we’ll need it later) and toss it in your food processor. Blend it up until it’s smooth as silk.
4. Back into the pot it goes! Add some of that reserved cooking liquid, salt, pepper, and sage. Bring it back to a boil and get ready for the main event.
5. Start stirring in that cornmeal, nice and slow. Keep stirring, y’all. We don’t want any lumps in our pudding! It’ll start to thicken up real nice.
6. Once it’s all mixed in, pour it into some greased loaf pans. Smooth out the top and let it cool down until it’s firm.
7. Now, patience is a virtue. Cover it up with some plastic wrap and let it chill in the fridge overnight. Trust me, it’s worth the wait!
8. When you’re ready to serve, slice it up about 1/4 inch thick and fry it in a hot skillet with a little butter or bacon grease. Get it nice and crispy on both sides!

My Top Tips

• Want to kick it up a notch? Try adding some thyme or a little garlic. It’ll make your taste buds dance!
• This is perfect for breakfast with some eggs and grits. Or slap it between two pieces of white bread with a dollop of mustard for lunch!

This liver pudding is a little piece of Southern heaven. It might not be for everyone, but for those of us who grew up on it, it’s pure comfort food!

Give it a try and let me know what you think!

Step-by-Step Preparation Method

Here’s how to make liver pudding, including all the little tricks I wish someone had told me when I first started!

liver cleaning & preparation process

The first critical step is preparing that liver properly.

After getting your fresh pork liver home from the butcher, give it a good rinse under cold water. You’ll want to soak the liver in cold milk for about 2 hours in the fridge. This helps remove any lingering bitter taste!

For the actual cleaning process:

• Remove the liver from the milk and pat it dry with paper towels
• Using a sharp knife, carefully remove any visible veins or tough membrane
• Cut into roughly 1-inch chunks (they don’t need to be perfect. It’s all getting ground anyway!)

Cooking temperatures & timing guidelines

For the cooking part, temperature control is super important.

Place your liver chunks and ground pork shoulder in a large pot and cover with cold water. Bring it to a gentle simmer, NOT a rolling boil! Otherwise, you’ll end up with tough, rubbery meat.

You’re looking for a temperature around 170°F (use that meat thermometer!)

Let it simmer for about 45 minutes to an hour, or until the liver is thoroughly cooked. You’ll know it’s ready when a piece easily breaks apart when pressed with a fork.

Strain the meat, but here’s a crucial tip: save about 2 cups of that cooking liquid! You might need it later to adjust the consistency.

While the meat is still warm (but not hot enough to burn your hands), run it through your meat grinder using the fine plate. I usually do this twice for the smoothest texture.

Mixing & seasoning techniques

Now comes the seasoning magic!

In a large bowl, combine your ground meat with:

• Your pre-measured spice blend
• The cornmeal
• About 1 cup of the reserved cooking liquid

Mix everything thoroughly by hand (yes, by hand. You need to feel the texture!) You’re looking for a consistency similar to thick oatmeal.

If it seems too dry, gradually add more cooking liquid. This part is really about feeling. After a few batches, you’ll know exactly what you’re looking for!

Molding

For molding, line your loaf pans with plastic wrap leaving an overhang (it makes removal so much easier later). Pack the mixture in firmly, pressing out any air pockets.

I tap the pans on the counter a few times to help with this. Smooth the top with a spatula dipped in a bit of the cooking liquid.

cooling

Cooling is crucial!

Cover with plastic wrap and refrigerate for at least 8 hours, but preferably overnight. Sliceable liver pudding requires patience! The cornmeal needs time to fully hydrate, and the mixture needs to set properly.

Once your liver is fully set, you can slice and package portions for the freezer. Wrap them well in plastic wrap, then foil, and they’ll keep for about 3 months!

If your first batch isn’t perfect, don’t get discouraged. Every Southern cook has their liver pudding story, and those “learning experiences” make the successful batches even more satisfying!

Tips for Perfect Liver Pudding

Here are the secrets to perfect liver pudding.

Common mistakes to avoid

The biggest game-changer for me was understanding how to handle the liver’s temperature throughout the process.

If you let your liver get too warm before grinding, you’ll end up with something that looks more like cat food than smooth, spreadable pudding. Keep everything chilled until right before cooking, using a bowl of ice under your prep containers.

Some other mistakes I’ve learned to avoid:

• Over-seasoning before cooking (the flavors concentrate as it sets)
• Using hot water to clean the liver (makes it tough)
• Rushing the cooling process (patience is key!)
• Not removing all the membrane (causes stringy bits)
• Using too much sage (it gets stronger as it sits)

Texture troubleshooting guide

If your liver pudding is grainy, you’ve probably got one of three problems:

1. The cornmeal wasn’t fine enough (use finely ground white cornmeal)
2. You didn’t grind the meat twice through the fine plate
3. The mixture didn’t have enough liquid when you molded it

Best practices for consistent results

Getting the consistency right is crucial. I remember one batch that was so dry it crumbled like sawdust!

I always save that cooking liquid and add it gradually until the mixture feels like thick mashed potatoes. If it’s too wet, though, it’ll never set properly. You want it to hold its shape when you grab a handful!

For consistent results, I’ve developed a sort of quality check system. The mixture should:

• Hold its shape when scooped
• Have no visible chunks larger than a grain of rice
• Feel slightly sticky but not wet
• Show no streaks of unmixed seasoning
• Have a uniform color throughout

Fresh vs aged liver considerations

Aging the liver actually makes a difference! Fresh liver works fine, but letting it age in the fridge for 24-48 hours (not longer!) develops a deeper flavor.

Just make sure it’s stored properly in a sealed container at around 34-36°F. Any warmer and you’re asking for trouble!

Speaking of temperature, it’s absolutely vital. Every step of the process needs to hit specific temps:

• Grinding meat: Below 40°F
• Cooking: Simmer at 170°F (never boiling!)
• Cooling: Get it below 40°F within 4 hours
• Storage: Keep at 34-36°F

Perfect liver pudding isn’t just about following a recipe. It’s about understanding how each ingredient behaves and responds to different conditions. Once you get a feel for it, you’ll know exactly what adjustments to make just by looking at and touching the mixture!

And don’t get discouraged by early failures. Every batch teaches you something new!

Serving & Storage

Here are my favorite ways to serve and store liver pudding.

Traditional serving suggestions

The classic breakfast serving method is what I like to call “the Southern trinity”:

1. Thin-sliced liver pudding fried until crispy on the edges
2. Two eggs over easy
3. A generous helping of buttery grits

My grandfather taught me to fry the liver pudding in a cast-iron skillet over medium heat, about 2-3 minutes per side until you get those crispy golden-brown edges. Perfect!

Fresh Storage

For storage, here’s what I’ve learned works best:

• Keep wrapped tightly in plastic wrap
• Store in the refrigerator at 34-36°F
• Use within 5-7 days for best quality
• Always use a clean knife for slicing to prevent contamination
• Store in the back of the fridge where the temperature is most consistent

Recommended accompaniments & pairings

Here are some of my favorite pairings:

• Hot pepper vinegar sauce (adds the perfect tang)
• Stone-ground mustard
• Sliced tomatoes in summer
• Homemade biscuits
• Apple butter (sounds weird, tastes amazing!)
• Caramelized onions

For sandwich lovers (and this is my personal favorite lunch option), try it on toasted sourdough with a schmear of whole grain mustard and some crisp lettuce! It’s my go-to.

Freezing & thawing guidelines

Freezing guidelines are crucial. Here’s my method:

• Slice the liver pudding before freezing
• Layer pieces with wax paper between
• Wrap tightly in plastic wrap, then foil
• Place in a freezer bag with the air pressed out
• Label with the date (trust me, you’ll thank yourself later)
• Freeze for up to 3 months

For thawing, always do it slowly in the refrigerator. Never on the counter!

I place frozen slices in the fridge the night before I plan to use them. And don’t try to speed things up in the microwave. The texture will be interesting!

Like any cured meat product, liver pudding is sensitive to temperature changes. If it ever smells off or develops any discoloration, it’s better to err on the side of caution and toss it.

Regional Variations & Adaptations

Here’s what I’ve learned about regional liver pudding differences across the Carolinas.

Western North Carolina (Livermush)

• In areas like Shelby and Marion, the dish is known as livermush. It typically contains a higher ratio of cornmeal to liver, resulting in a firmer texture that allows it to be sliced thickly and fried to create a crispy crust.
• Livermush must legally contain at least 30% pig liver and is often made with additional pork parts like heads and snouts, seasoned with spices like black pepper and sage.

Eastern North Carolina (Liver Pudding)

• In contrast, liver pudding is more prevalent in the eastern regions. This version tends to be smoother and more spreadable, often incorporating flour as a binder instead of cornmeal.
• The texture is generally pâté-like, making it suitable for spreading on bread or biscuits.

South Carolina Variations

• South Carolina’s liver pudding can vary significantly by region. In the Lowcountry, it is often spicier, with ingredients like red pepper and sage, which contribute to a robust flavor profile.
• Coastal areas may emphasize saltiness as a preservation method, reflecting historical practices before refrigeration became common.
• Some South Carolina recipes incorporate rice as a binder instead of cornmeal, showcasing the adaptability of the dish based on local preferences and available ingredients.

Mountain Regions of North Carolina

• In the mountainous regions, there is a tendency to include more black pepper, along with sweeteners like maple or sorghum syrup, creating a unique sweet-savory combination that reflects local tastes.

Modern interpretations

Modern interpretations are where things get really interesting. Some new-school chefs are doing amazing things while still respecting the tradition:

• Adding roasted garlic (which I tried. Game changer!)
• Incorporating local herbs beyond sage
• Using heritage breed pork liver for different flavor profiles
• Experimenting with different cornmeal grinds

Dietary adaptations

For dietary considerations, I’ve seen some creative adaptations:

• Reducing sodium by using herbs and spices more creatively
• Making smaller batches for those watching portions
• Using leaner cuts of supplementary pork
• Incorporating more herbs for those who find traditional versions too liver-forward

Whatever variation you try, the key is respecting the basic principles of temperature control and proper meat handling. Even the most creative adaptation needs to follow these fundamental rules for food safety and texture.

Time to Try This Homemade liver Pudding Recipe!

Now you’re equipped with all the knowledge needed to create authentic Southern liver pudding at home! The key to success lies in quality ingredients and careful temperature control.

Whether you serve it crispy-fried for breakfast or as part of your charcuterie board, this versatile dish is sure to become a family favorite.

Give it a try this weekend. Your breakfast table will never be the same!

Check out more of my recipes:

• 20 Quick and Easy Dinner Ideas Ready in Under 30 Minutes
• Homemade Easy Gravy Recipe (Ready in 15 Minutes!) 2024
• The Best Dry Brine Turkey Recipe: Juicy Results Every Time!

Frequently Asked Questions

What is liver pudding made of?

Liver pudding is primarily made from liver, typically pork or beef, combined with various spices, herbs, and sometimes grains like cornmeal or oatmeal. The liver is cooked until tender, ground into a smooth mixture, and then mixed with the other ingredients before being molded and chilled to set.

How healthy is liver pudding?

Liver pudding is a nutrient-dense food, providing a good source of protein, iron, and vitamin A, with about 8 grams of protein and 68% of the daily value for iron per 2-ounce serving. However, it is also high in fat (up to 60% of calories) and sodium (around 360 mg), which means it should be consumed in moderation, especially for those monitoring their fat and sodium intake.

Is liver pudding a Southern thing?

Yes, liver pudding is indeed a Southern dish, deeply rooted in the culinary traditions of the region. It is particularly popular in areas like North Carolina, where it is often referred to as “livermush” and is a staple in Southern breakfasts, showcasing the resourcefulness of early settlers who utilized every part of the animal.

What is the difference between liver mush and liver pudding?

Liver pudding and liver mush differ primarily in their texture and ingredients. Liver pudding is smoother and often includes flour as a binder, resulting in a spreadable consistency, while liver mush is coarser, and made with a higher ratio of cornmeal, which gives it a grainier texture.

What is another name for liver pudding?

Another name for liver pudding is livermush, which is commonly used in certain regions, particularly in the Southern United States. Additionally, it may also be referred to as scrapple in some contexts, although scrapple typically includes cornmeal and has a different texture.