Liver Mush

1. 1

   Cover pork liver and Boston butt with water and boil until tender. Remove from liquid and reserve liquid. Run liver and Boston butt through a food grinder. Return to the liquid and add plain cornmeal, enough to make it very thick. Cook, stirring until it leaves the side of the pan. Add the spices (salt, pepper and sage).

2. 2

   Form it into a loaf and put it in a bowl with a towel over it. Set a heavy weight on top to press out excess liquid.

* Per serving · 4 servings · Values may vary.

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