Title: Joan Kelly's Scrapple
Categories: American Offal Pork Grain Sausage
Yield: 6 Servings

2	lb	Lean bony pork (I use
		Country style ribs, cut in 5
		Pcs)
2	qt	Water
2		Teasp salt
16		Whole peppercorns
1		Bay leaf
1/2		Teasp rubbed sage
1/4		Teasp dried marjoram
		(optional)
1/8		Teasp ground mace
2	sl	Liver sausage, 3" dia, 1/4"
		Thick
1 1/2	c	Yellow cornmeal
1/4	c	Buckwheat flour
		Vegetable oil for frying

In a large, deep kettle place pork, water, salt, peppercorns, and bay leaf. Bring to a boil over high heat, reduce heat, and simmer, covered, until meat is very tender, approximately 1-3/4 hours. Remove meat from broth and cool slightly. Chop it finely (do not grind), discarding all fatty tissue. Cover and reserve. Refrigerate broth overnight.

The next day, skim the hardened fat off the cold broth. Measure 1 quart broth into a deep saucepan. Add reserved meat, sage, marjoram, mace, and liver sausage. Bring to a boil. Meanwhile, in a small bowl, combine the cornmeal and buckwheat flour. When the broth boils, dribble in the corn mixture very slowly, stirring constantly. The mixture will be very thick. Reduce the heat to the lowest possible setting, and cook, covered, for 30 minutes, stirring now and then.

Oil a 9 x 5 x 3 inch loaf pan and rinse with cold water. Pack scrapple firmly into pan. Cover and refrigerate until very firm, approximately 6 hours. Unmold, and cut into 3/8 to 1/2 inch slices.

To serve, fry slices on both sides over low heat in a little bit of hot oil until nicely browned. Serve with warm maple syrup or Tomato Gravy.

From: Joan Kelly

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