I saw this ad in the paper today. Later I wanted to show it to L. and couldn't find it. We searched the Sunday News and it was nowhere!Finally I remembered there was an insert about health. Right next to the warning about high blood pressure was this ad for Liverwurst and Fried Mush.
We went last year and the meal is delicious. I love mush. I grew up eating mush. My mom made mush from scratch - no buying mush from the meat market.
The name liverwurst turns some folks off the idea of eating this delicacy but the serving ladies last year assured us there was no liver in the liverwurst. I must research this and see just what is in it!
The sausage is darn good too.
Later - Checking Google, Wikipedia and the old Webster's "New" Ninth Collegiate
Dictionary, I find liverwurst listing ingredients of spices, bacon and various meats. All of them list either pork or calves liver. Oh yes, and snouts. Some is spreadable like braunschweiger and some are sliced and cooked. It is quite common in many Eastern European countries and Germany, of course.
No liver in the liverwurst? Can’t be. I ate some today and it was delicious. Of course, I don’t know what yours is like.
ReplyDeleteDo you have any idea of where in Germany your folks came from? My home town had a large Mennonite population. There is still the entrance gate of a church left. I also know that many of the town’s Mennonites emigrated to the US.
Thank you for visiting my blog.
PS: I don’t know what ‘mush’ is.
My folks didn't come from Germany but we live near a large Mennonite community and we enjoy the food they serve at a couple of local restaurants and at a turkey dinner every November.
ReplyDeleteMush is made from cornmeal; chilled and then fried. Some cover it with gravy but at breakfast, syrup is preferred.
I grew up eating fried corn meal mush. I remember seeing that familiar bread pan filled with mush in the fridge on Sat. night...and knew that Sunday morning we would have fried mush with syrup. A wonderful memory. Balisha
ReplyDelete