Eastern Maryland Pork Scrapple

• 5 pounds pork trimmings
• 1 pork tongue fresh
• 1 pork heart fresh
• 1 pork liver fresh
• 1 whole pork hock and foot
• 4 yellow onions medium, peeled and chopped
• 2 cups yellow cornmeal flour
• 2 cups yellow cornmeal coarse ground
• 2/3 cup buckwheat flour
• 1 teaspoon cayenne pepper
• 2 teaspoons rubbed sage or 12 fresh sage leaves
• 3 tablespoons salt
• 1 teaspoon white pepper
• 3 tablespoons black pepper ground

1. 1. Cut pork trimmings, tongue, heart and liver into 2-inch chunks
2. 2. Place the pork chunks, hock and foot, sage and cayenne in a stockpot and cover with water
3. 3. Simmer for about 2 to 3 hours or until meat falls apart
4. 4. Drain, cool and reserve broth
5. 5. When the meat is cool, pull all of the meat from the hock and foot and add it to the cooked pork chunks
6. 6. Run all of the meat and the onions once through a meat grinder fitted with a medium die
7. 7. Measure out 3-4 quarts of broth and return to pot and bring to a simmer
8. 8. Add the ground meat, cornmeal flour, cornmeal, buckwheat flour, salt, white and black pepper Stir constantly until thick and smooth, about 20 to 30 minutes
9. 9. Run mixture through the meat grinder again, pouring the mixture into loaf pans and refrigerate until completely chilled and set. Un-mold the scrapple.
10. 10. Slice and fry on medium low heat until golden brown and crisp on both sides
11. 11. Makes about four 2 lb. loaves

pork trimmings, pork, pork heart fresh, pork, pork, onions, yellow cornmeal flour, yellow cornmeal, buckwheat flour, cayenne pepper, sage, salt, white pepper, black pepper

Taken from www.yummly.com/recipe/Eastern-Maryland-Pork-Scrapple-2255206 (may not work)