Yield: 12 servings
|4 pounds||Pork scraps with bones OR 1 hog's head, split|
|1||Onion, finely chopped|
|½ teaspoon||Freshly ground nutmeg|
|½ teaspoon||Or more ground sage|
|Salt and freshly ground pepper|
Here's a Pennsylvania Dutch version of scrapple. You'll probably have better luck rounding up pork scraps than a pig's head, although you could probably pick one up at an Asian or Latino market.
Parboil pork scraps or head, in water to cover, for 10 minutes. Drain; discard water. return to pot with fresh water to cover, salt, peppercorns, cloves and bay leaf. Bring to a boil, cover and simmer for 3 hours, or until meat falls off the bones easily. Strain stock; reserve. Remove all meat from bones and chop; set aside.
Reheat stock; gradually add cornmeal, stirring constantly until thick, about 15 minutes. Add meat, onion, cayenne, nutmeg and sage; adjust seasonings with salt and pepper. Pour into 2 greased loaf pans.
Refrigerate until set. Slice and fry for breakfast. Will keep in the refrigerator for up to 1 week.
From "Innards and Other Variety Meats". Jana Allen and Margaret Gin.
101 Productions. San Francisco, 1974.
Posted by Stephen Ceideberg; September 24 1992.