Follow our complete, step-by-step, photo illustrated recipe to fry up your own Livermush Sandwich. Top it with our Sandwich House Chili recipe and enjoy this Western North Carolina Favorite. Chili recipe, and sandwich assembly instructions provided.
Sandwich House Chili
- ½ lb Ground Beef 80/20
- ½ lb Country Sausage
- 1 teaspoon Apple Cider Vinegar
- 1 Tablespoon Chili Powder
- 1 teaspoon Sugar
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Place salt in a small mixing bowl.
Add chili powder.
Add black pepper.
Mix spices together. Set aside for now.
Place sausage and ground beef in a medium sauce pot.
Add the apple cider vinegar.
Add 6 cups water.
Use your hand to break up the sausage and beef in the pot.
Place saucepot over Medium heat on your stove top.
Simmer for 1 hour, stirring occasionally until mixture reduces.
Add the spice mixture. Stir well.
Simmer for about 30 more minutes until chili reaches desired consistency.
Slice the livermush into slices about ½ inch thick.
Place a couple of slices in a skillet over medium heat on your stovetop.
The livermush is already cooked, but just warm it up a bit and let it brown on the outside.
Assemble your sandwich by placing a slice of warm livermush on a slice of bread or bun.
Add a layer of mustard.
Add some chopped onions.
Add a spoonful of the chili. Top with another slice of bread or the bun top.
Keywords: Livermush Sandwich Recipe, livermush, liver pudding, Neese's Sausage, Brooks Sandwich House Chili