Are liver pudding, livermush and scrapple the same thing? (2024)

FAQs

Are liver pudding, livermush and scrapple the same thing? ›

Though made from basically the same ingredients, livermush and scrapple are, technically, not really the same. Livermush always contains an amount of liver in addition to cornmeal. Scrapple might have some liver…or not. If it doesn't have any liver, it must be scrapple!

A slice of scrapple can be fried and, if handled correctly, stay together as one piece. Pudding, on the other hand, does not have cornmeal and buckwheat flour added. As a result of these missing ingredients, it has a stronger liver flavor. It also will not stay together as it is cooked.

In the South, scrapple is often called livermush.

Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional cuisine that is common in Western North Carolina. It is typically consumed as a breakfast and lunch food. It has been suggested that livermush derives from scrapple.

The scrapple universe is large. In Cincinnati (and Northern Kentucky) there's goetta, made with oats instead of cornmeal. In the Carolinas, there's livermush (and liver pudding).

Though made from basically the same ingredients, livermush and scrapple are, technically, not really the same. Livermush always contains an amount of liver in addition to cornmeal. Scrapple might have some liver…or not.

My casual research indicates this is not exactly the same thing. The distinction is that Liver Pudding contains flour, along with some cornmeal. Livermush does not have flour as an ingredient, making it coarser and grainier.

Other Names

This mixture made its way south, transforming into scrapple in Pennsylvania's Amish country, becoming livermush as it traveled down through the Shenandoah Valley into the Piedmont region of North Carolina, and finding its home around Charlotte.

Head into any supermarket in Pennsylvania Dutch country and you're sure to find this breakfast side dish classic. Our Amish Scrapple can be prepared a day ahead and fried up when you're craving something hearty and flavorful.

What do they call scrapple in Ohio? ›

The first time anyone told me about goetta after I moved to Cincinnati, they said it was "sort of like scrapple, except with oats instead of cornmeal." "Oh, OK," I thought, because I'd heard of scrapple and knew what it was: cornmeal and meat scraps. I have since repeated this to Cincinnati newcomers. "Yeah, goetta.

Souse features meat from various parts of the pig, including the feet, the head, the ears, and the tail. However, various parts from cows and chickens can also be used.

Technically goetta is a type of scrapple, though scrapple has become associated with Germans who settled in Pennsylvania, while goetta is associated with Germans who settled in Cincinnati. Both dishes were created as a way to use up scraps of meat, especially the offal, and are traditionally pan fried.

This dish has both Dutch and German origins, and it's most popular in areas of Pennsylvania with Dutch and German roots. Essentially a type of meat pudding, scrapple is usually made from finely minced ground pork meat and offal, spices, and coarse flour such as cornmeal or buckwheat.

While both Spam and Scrapple are canned meat products, they have distinct differences. Spam is made from cuts of pork and ham, while scrapple is made from scraps and trimmings. Scrapple contains more spices and herbs than spam and is usually fried, while you can eat spam raw out of the can.

In the United States, puddings are nearly always sweet desserts of milk or fruit juice variously flavoured and thickened with cornstarch, arrowroot, flour, tapioca, rice, bread, or eggs. The rarer savoury puddings are thickened vegetable purées, soufflé-like dishes, or, like corn pudding, custards.

Modern recipes consist of suet or fat, oatmeal or barley, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing. Recipes in previous centuries included a wider range of ingredients.