California Scrapple

• 2 lbs boneless pork shoulder
• 2 quarts water
• 1 1/2 teaspoons sage
• 1 1/2 teaspoons nutmeg
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons salt
• 1/2 teaspoon cornmeal
• 1/2 cup buckwheat flour
• melted butter or margarine

1. Trim excess fat off pork and discard (unless you have dogs, and then it's a treat for them). Put meat in a 4-5 quart pan with six cups of water, sage, pepper, salt and nutmeg. Bring to a boil; cover and simmer until meat pulls easily into shreds (about two hours). Lift out meat and let cool.
2. Finely chop meat and return to broth. Stir remaining two cups of water into cornmeal and buckwheat flour, then mix with meat. Bring mixture to a boil and stir until thick (about 30 minutes).
3. Spoon into a 4" x 8" loaf pan; cover and chill overnight until firm.
4. Turn loaf out of pan and cut into 1/2 inch thick slices. Arrange slices in 1/8-inch melted butter in a frying pan on medium high heat. Using a wide spatula, turn as needed until crusty and browned.

pork shoulder, water, sage, nutmeg, pepper, salt, cornmeal, buckwheat flour, butter

Taken from www.food.com/recipe/california-scrapple-417787 (may not work)