Philadelphia Scrapple

• 4 each pig knuckles
• 1 pound pork lean
• 1 large onions stuck with 3 whole cloves
• 3 quarts water
• 1 1/2 teaspoons salt
• 1 tablespoon black pepper
• 1 teaspoon sage ground
• 3 cups cornmeal
• 1 x flour, all-purpose
• 1 x vegetable oil for frying

1. Place pigs knuckles in a large pot; add pork, onion, and water.
2. Cook slowly, covered, for 2 1/2 hours; drain, reserve broth.
3. Chill meat and remove fat; separate meat fron bones.
4. Chop meat.
5. Place meat in a kettle with 2 qts of the reserved broth.
6. Add salt, pepper and sage; bring to a boil combine cormeal with remaining 1 qt of reserved broth and stir into boiling mixture.
7. Cook over medium heat until thickened, stiirring constantly.
8. Cover and cook over very low heat; stir again after 20 minutes.
9. Pour into 2 (9-by-5-by-3-inch) loaf pans.
10. Cool and chill overnight.
11. Cut into slices, coat with flour and brown in butter or bacon fat.
12. Serve hot with fruit for a hearty breakfast.

knuckles, pork lean, onions, water, salt, black pepper, sage ground, cornmeal, flour, vegetable oil

Taken from recipeland.com/recipe/v/philadelphia-scrapple-41902 (may not work)