2 and 1/2 pounds pork
2 quarts water
1 and 1/2 cup cornmeal
pepper, sage, thyme and salt
This is an old Pennsylvania Dutch recipe...
reduce quantities as desired to make a smaller batch.
Boil the meat in the two quarts of water until cooked.
Save the broth it was cooked in.
Remove any bones or fat, and shred or chop very fine.
Put meat back in the pot with the broth and keep the temperature around medium.
Slowly add the cornmeal to the pot, stirring constantly until the scrapple has a thick, mushy consistency.
Add more corn meal, or add water, as necessary to reach the right consistency.
Season with plenty of pepper, sage, thyme and salt to taste.
Pour into greased molds (we always used bread pans) and allow to cool.
To use the scrapple, cut into 1/4 to 1/2 inch slices and fry in oil or butter.
Serve with eggs for breakfast!
Store leftovers in the refrigerator.
Submitted By: KP from WA on 1999-12-14