Scrapple Recipe
The scrapple is a pork and liver preparation that is cooked and fried to a crisp finish. Herbed and prepared with cornmeal along with onions, the scrapple is spiced with cloves. Served as a fried side, it is a nice side for meals.
Ingredients
1 1/2 pounds pork shoulder
Dash of ground cloves
1/4 pound pork liver
1/4 teaspoon dried thyme
1 cup yellow corn meal
1 teaspoon dried sage
2 teaspoons salt
1 teaspoon dried marjoram
1/4 cup onions, chopped fine
1/2 teaspoon freshly ground pepper
Directions
Combine pork shoulder and liver in a saucepan with 1 quart water and cook, over a moderate heat, for 1 hour.
Drain, reserving the broth.
Discard all bones and chop meat fine.
Blend corn meal, salt, 1 cup water, and 2 cups of the broth in a saucepan.
Cook, stirring constantly, until thick.
Stir in meat, onions, all the spices and herbs.
Cover and simmer gently for about 1 hour over a very low heat.
Pour into a 9 X 5 X 3 inch loaf pan and chill until firm.
Cut into slices about 1/2 to 3/4 inch thick, dust lightly with flour, and fry in a little heated shortening over a moderate heat until crisp on both sides.
Drain, reserving the broth.
Discard all bones and chop meat fine.
Blend corn meal, salt, 1 cup water, and 2 cups of the broth in a saucepan.
Cook, stirring constantly, until thick.
Stir in meat, onions, all the spices and herbs.
Cover and simmer gently for about 1 hour over a very low heat.
Pour into a 9 X 5 X 3 inch loaf pan and chill until firm.
Cut into slices about 1/2 to 3/4 inch thick, dust lightly with flour, and fry in a little heated shortening over a moderate heat until crisp on both sides.
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