Slices of scrapple are often fried in butter and served hot, usually for breakfast
or brunch. Serve ketchup, syrup or apple butter on the side.
- 2 pounds pork shoulder
- 1 onion, sliced
- 1 small bay leaf
- 1 cup white cornmeal
- 2 teaspoons salt
- 1/4 cup minced onion
- 1/4 teaspoon thyme
- 1 teaspoon ground sage
- 1/4 teaspoon black pepper
- Grated mace, nutmeg and liquid smoke to taste (optional)
- Combine pork, 4 cups water, sliced onion and bay leaf in large saucepan. Cover
and simmer 1 hour.
- Drain pork and reserve broth. Discard bones and chop meat fine.
- Mix cornmeal, 1 cup water, salt and 2 cups reserved broth in saucepan.
- Cook, stirring until thick. Stir in meat, minced onion, thyme, sage and pepper.
Cover and simmer 1 hour.
- Turn into 9 x 5-inch loaf pan and chill until firm.
- Cut into slices, dust lightly
with flour. Heat a little butter in a skillet, and fry until browned on both sides.
- Serve at once.
Yield: 6 servings.