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Amish Scrapple
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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.
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