Scrapple

Servings: 12
Ingredients:

4 lb Pork scraps with bones OR 1
-hog's head, split
1 ts Salt
6    Peppercorns
3    Whole cloves
1    Bay leaf
2 c  Cornmeal
1    Onion, finely chopped
1/4 ts Cayenne
1/2 ts Freshly ground nutmeg
1/2 ts Or more ground sage
Salt and freshly ground
-pepper

Here’s a Pennsylvania Dutch version of scrapple. You’ll probably have
better luck rounding up pork scraps than a pig’s head, although you
could probably pick one up at an Asian or Latino market.

Parboil pork scraps or head, in water to cover, for 10 minutes. Drain;
discard water. return to pot with fresh water to cover, salt,
peppercorns, cloves and bay leaf. Bring to a boil, cover and simmer
for 3 hours, or until meat falls off the bones easily. Strain stock;
reserve. Remove all meat from bones and chop; set aside.

Reheat stock; gradually add cornmeal, stirring constantly until thick,
about 15 minutes. Add meat, onion, cayenne, nutmeg and sage; adjust
seasonings with salt and pepper. Pour into 2 greased loaf pans.
Refrigerate until set. Slice and fry for breakfast. Will keep in the
refrigerator for up to 1 week.

Serves 12.

From ‘Innards and Other Variety Meats’. Jana Allen and Margaret Gin.
101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; September 24 1992.