NEESES LIVER PUDDING SHORTAGE? Make This Homemade Southern Livermush!

Is your favorite Neese's Liver Pudding missing from grocery shelves? You're not alone! Due to recent production issues and a partial suspension of ready-to-eat products by the USDA, the Neese's shortage has left Southern breakfast fans scrambling for a replacement. The Blue Collar Cook has the perfect solution! This easy homemade livermush recipe is a delicious and safe Neese's Liver Pudding substitute you can make right now. This recipe is dedicated to everyone missing that classic Southern livermush—from the Carolinas to wherever you smuggled a package in your cooler! 📍 Liver Mush History: Originally from Germany, livermush was a type of scrapple, and it traveled down the Appalachian Trail and became a Southern favorite. Want to celebrate it? Check out the Liver Mush Festivals in Shelby and Marion, NC! 🍽️ Ingredients: 1 lb chicken livers (or pork liver if you can find it) 1.5 lbs ground sausage (I used Jimmy Dean Hot, but any brand works) 1 cup almond flour (swap cornmeal for a traditional version) 1 egg ½ tsp salt 1 tsp black pepper 1 tsp onion powder 1 tsp garlic powder Optional: Chicken broth or water for boiling livers 🔥 Cooking Instructions: 1. Prepare the Livers: Rinse the chicken livers thoroughly to remove any blood. Trim off veins or connective tissues. Place livers in a pot with water or a splash of chicken broth. Boil for about 10 minutes or until they reach an internal temperature of 165°F. 2. Cook the Sausage: While the livers cook, brown the ground sausage in a skillet. Don’t drain the grease—it adds flavor! 3. Blend the Ingredients: In a blender or food processor, add boiled livers and pulse to chop. Add the egg, seasonings, almond flour, and half of the cooked sausage. Blend until smooth and pâté-like. Add the remaining sausage and blend again until well combined. 4. Mold and Bake: Pour the mixture into a silicone loaf mold or a greased meatloaf pan. Smooth it out and tap to remove air pockets. Bake at 350°F until the internal temperature reaches 160°F. 5. Chill Overnight: Let the loaf cool, cover with foil, and refrigerate overnight to set. 6. Slice and Fry: Cut into squares or slices. Fry in a hot pan until both sides are crispy. (Tip: A hot pan prevents it from falling apart!) Serving Suggestions: Pair with eggs, cheese, or chaffles for a low-carb sandwich. Top with mustard, mayo, or your favorite condiments! 👍 Enjoyed the Recipe? Don't forget to LIKE, SUBSCRIBE, and hit that 🔔 bell so you never miss out on new keto-friendly recipes and product reviews! 🔗 Helpful Links: 🍳 Chaffle Recipe: https://www.virtaworks.com/chaffles 🛒 Add the items from this video to your Walmart Shopping Cart here: https://walmrt.us/4iS8lTD 💬 Have you tried liver mush/liver pudding before? Let me know in the comments and tell me how you like to serve it! 🙏 May the Lord bless you, and I’ll see you in the next video! About: Blue Collar Keto Cook exists to help others in their low-carb/keto lifestyle by providing helpful tips, reviews, and quick and easy recipes Affiliate Disclaimer: As an Amazon Associate, I earn from qualifying purchases. Some of the links in this video description are affiliate links, which means that if you make a purchase through them, I may receive a small commission at no additional cost to you. This helps support the channel and allows me to continue making videos like this. Thank you for your support!