Yeah, You Heard Me. I Said "Livermush."

Here in the South, we eat all sorts of interesting things. Squirrel, okra, head cheese. Don't ask. One of the things we eat is called livermush.

Bear with me a moment.

You see, Burns Night was a little over a week ago. That got me thinking about haggis...of course. Now, friends, I am not a haggis hater. I have had some quite delectable haggis in Scotland, in fact.

So I checked out cookery books and Google and could find not so many easy haggis recipes. So I gave up on it and simply drank Scotch instead.

Quite the celebration.

But I was at the grocery store a few days ago and found myself inexplicably drawn to the bologna and hot dog cooler. Why? Why am I standing here amongst things I rarely eat?

My eye caught the unappetizing grey square over to one side. Livermush.

Livermush.

Thanks for your patience--here's the point. Haggis is a bunch of animal (sheep or pig usually) bits chopped up and cooked with oatmeal. Livermush is pork bits chopped up and cooked with cornmeal.

Except for the casing, they are remarkably similar. Even in taste.

So, I am experimenting with an Appalachian haggis for next Burns Night. Next step is to find some proper casings.

Then I'll post some pictures.

Fingers crossed, dear foodies. This could either be brilliant or a total flaming disaster.