Scrapple
- 2 pounds pork fresh
- 2 quarts water boiling
- 2 teaspoons salt
- 1 1/2 cups cornmeal
- 2 cups water cold
- 1/4 teaspoon black pepper
- 18 teaspoon savory
- 18 teaspoon sage
- 1 x salt to taste
- 1 x stock from boiled pork
- 1 x flour, all-purpose
- 1 x vegetable oil hot
- 1 x maple syrup
- Simmer pork in boiling water with 2 teaspoons of salt until meat is very tender (about 2 hrs).
- Save Stock.
- Shred the cooked pork with a fork into fine pieces or threads.
- Bring to boil 1 quart of stock.
- Mix cornmeal and cold water, then add to boiling stock stirring in to prevent clumps.
- Cook stirring until thick.
- Add seasonings.
- Stir the meat to the cornmeal mush and cook for 5 minutes.
- Pour into a buttered loaf pan 9x5x3.
- Chill until firm.
- Slice 1/4 1/2 inch thick slices.
- Dip the slices in flour to coat lightly and brown them on both sides in hot oil.
- Serve hot with lots of syrup.
- Some people like them plain or with butter.
pork fresh, water boiling, salt, cornmeal, water cold, black pepper, savory, sage, salt, pork, flour, vegetable oil, maple syrup
Taken from recipeland.com/recipe/v/scrapple-38007 (may not work)