ONNIE MIXSON’S* LIVER PUDDING MADE FROM HOG LIVER

1 Hog Head
2 livers
2 hearts
1 lights (pork lungs)
2 sweet breads
4 kidneys

Add salt, pepper and sage to taste. Cook together until tinder and then grind fine on a food chopper (sausage mill).

Add 1½ cups rice, if to be eaten right away. If no rice you could hang it in the smoke house like sausage and smoke them. Stuff in large casings and cook in the water where the hog head was cooked, about 15 minutes. Just simmer, do not boil. To warm put in pan and put in oven and brown.

Onnie could make the best liver pudding and for breakfast with grits, hot buscuits and sirup and coffee--just the best ever!

This was made every hog butchering day. We also made “cripple” made with corn meal stirred into the broth where the hog head was cooked, leaving some meat in the broth, put in pans, let cool and then fry for breakfast.

*Note: Onnie is Onne Lee Smoak Mixson, wife of James Gilbert Mixon