Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Pork scraps with bones OR 1 hog's head, split |
| 1 teaspoon | Salt |
| 6 \N | Peppercorns |
| 3 \N | Whole cloves |
| 1 \N | Bay leaf |
| 2 cups | Cornmeal |
| 1 \N | Onion, finely chopped |
| ¼ teaspoon | Cayenne |
| ½ teaspoon | Freshly ground nutmeg |
| ½ teaspoon | Or more ground sage |
| \N \N | 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.
Serves 12.
From "Innards and Other Variety Meats". Jana Allen and Margaret Gin.
101 Productions. San Francisco, 1974.
Posted by Stephen Ceideberg; September 24 1992.