Yield: 4 pounds.
1 pound pork liver
½ pound pork fat
1 pound ground pork
¼ onion, chopped
2 quarts cold water
4 teaspoons salt
4 tablespoons ground black pepper
¾ cup chopped sage
4 cups cornmeal
Cut pork liver and pork fat into ½-inch cubes. Add the ground pork, pork liver, pork fat, and chopped onion to a heavy-bottom pot or Dutch oven. Add 2 quarts of cold water to pot. Bring the water to a boil. Reduce heat to low, cover, and cook for 2½ to 3 hours or until fat has rendered.
Remove meat from pot and reserve cooking liquid.
Add cooked meat, in batches, to a food processor and return it to the pot of cooking liquid.
Add salt, pepper, and sage, and let the mixture come to a boil. When the water boils, gradually add the cornmeal, stirring until mixture thickens. Pour the mixture into loaf pans and let cool for 15 to 20 minutes. Cover pans with plastic wrap and refrigerate overnight.
To serve, slice block of liver pudding to desired thickness. Melt butter in a cast iron skillet and sauté slices until browned and crisp, cooking 1 to 2 minutes per side.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
One of the last old-school fish houses in Onslow County stands sentry on the White Oak River. Clyde Phillips Seafood Market has served up seafood and stories since 1954 — an icon of the coast, persevering in pink.
