Not every Lowcountry butcher makes liver pudding; even fewer home cooks do. The tradition seems strongest about 70 miles inland, where German and Swiss immigrants settled in the early 18th century. Foots Brodie of Orangeburg and Frank McCormack of Ehrhardt are butchers whose puddings were legend. Closer to the coast, puddin’ contains a lot more rice.
Though similar to hog head stew, liver pudding contains no water or kidneys. The meat is highly seasoned with spices and herbs and cooked until tender. The bones are removed, the mixture is run through a meat grinder, and then cooked rice is added as a binder. Sometimes it is stuffed into large casings. It is not the scrapplelike liver pudding from other parts of the South; it is peculiar to the Lowcountry. It is served warm with hot grits.
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