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Philadelphia Scrapple


  • 1 quart water
  • 1 cup white cornmeal
  • 1 pound pork liver sausage, crumbled or finely chopped
  • 3 onions, diced
  • 1/2 teaspoon sage
  • 1/2 teaspoon thyme
  • 1 teaspoon salt
  • Pepper, to taste


  1. Bring water to boil. Let boil after adding each ingredient in order, then cover and simmer for 1 1/2 hours, stirring frequently.
  2. Pour into loaf pan and cool.
  3. Slice and fry. If 1 pint milk and 1 pint water are used as the liquid, the scrapple will brown more easily.

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