Scrapple

• 1 1/2 cups ham broth or other meat stock (see recipe)
• 1 1/2 teaspoons salt
• 3/4 cup cornmeal, more for frying
• 1 pound ground pork (80/20, or 80 percent lean)
• 1 tablespoon grated onion
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons fresh sage, finely chopped
• Bacon fat, for greasing and frying

1. Bring ham broth, 1 1/2 cups water and 1/2 teaspoon salt to a boil in the top of a double boiler over direct heat.
2. Once boiling, sprinkle cornmeal into liquid, stirring constantly till mixture is smooth and starts to boil.
3. Meanwhile, bring water to a boil in the bottom of the double boiler.
4. Place the pot with hot cornmeal on top of the bottom of the double boiler, cover and cook for 45 minutes.
5. While the cornmeal mixture cooks, heat large nonstick skillet.
6. Brown ground pork until cooked thoroughly.
7. Remove from heat and let cool.
8. Do not drain.
9. Once the pork has reached room temperature, grind meat to a paste in a food processor.
10. Place pureed meat in a bowl and add grated onion, 1 teaspoon of salt, the pepper and the sage, and mix well.
11. Add hot cornmeal mixture and combine thoroughly so no lumps remain.
12. Rinse 9-by-5-inch loaf pan in cold water and grease with bacon fat.
13. Pack meat mixture in loaf pan and cover skin of meat with plastic wrap, pressing it against the surface.
14. Meat mixture will be warm to touch.
15. Let meat loaf come to room temperature, and then place in the refrigerator to chill overnight.
16. Remove plastic wrap and unmold scrapple onto a cutting board.
17. Cut into 1/2-inch slices.
18. Dust lightly with cornmeal and fry on both sides in a small amount of bacon fat.

ham broth, salt, cornmeal, ground pork, onion, ground black pepper, fresh sage, bacon

Taken from cooking.nytimes.com/recipes/1017383 (may not work)