Scrapple

Original scrapple is made using the scraps or trimmings from the pig, my version uses pork shoulder and smoked sausage.

This is enough to make 2 loaves... I mixed up the two loaves separately, or did this in 2 batches.

I add 1 lb sliced smoked sausage to

4 1/2 lb pork shoulder (bone in)

4 quarts of water

1 bay leaf

4 cloves of garlic

1 medium onion, sliced

1 tsp of whole black peppercorns

Let this simmer until pork is very tender.

Remove the meat and chop fine....strain and save the broth.

(For each batch)

Measure 2 quarts of broth....add

1/2 tsp of thyme

1/2 tsp summer savory

a bit of cayenne

1 tsp black pepper

1/2 tsp sage

Add salt if needed...

Let this simmer for a few minutes, then add half of the meat..

( taste the broth, you can spice it up as much as you like..)

Stir in 1 1/2 cups of white cornmeal.... a small bit at a time. Mixing well....

The mixture will be thick...


Spread into loaf pan and chill overnight....





Flour the slices and fry in butter til crisp and golden...

Serve with warm maple syrup or plain...

I like mine with the syrup, also fried extra crispy. :)