Breakfast Scrapple Recipe
Ingredients
| 1 lb. ground lean pork | ||
| 2 beef bouillon cubes | ||
| Salt | To Taste | |
| Cornmeal | 1 1/2 Cup (16 tbs) | |
| Buckwheat flour | 1/2 Cup (16 tbs) | |
| Ground sage | 1 Teaspoon | |
Directions
Combine pork, bouillon cubes and 1 quart water in large saucepan.
Season with salt; bring to a boil.
Mix cornmeal, flour and 2 cups water together; add to boiling mixture gradually, stirring well.
Cook over low heat for 1 hour, stirring frequently.
Add sage.
Place in bread pan; refrigerate for at least 6 hours.
Slice thin; fry until crisp.
Season with salt; bring to a boil.
Mix cornmeal, flour and 2 cups water together; add to boiling mixture gradually, stirring well.
Cook over low heat for 1 hour, stirring frequently.
Add sage.
Place in bread pan; refrigerate for at least 6 hours.
Slice thin; fry until crisp.
Chef
