Scrapple 2
Author: Kitchens
  • 1 1/2 pounds pork shoulder
  • 1/4 pound pork liver
  • 1 Cup yellow corn meal
  • 2 teaspoons salt
  • 1/4 Cup onions; chopped fine
  • 1 dash ground cloves
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon freshly ground pepper
  1. Combine pork shoulder and liver in a saucepan with 1 quart water and cook, over moderate heat, for 1 hour.
  2. Drain, reserving the broth. Discard all bones and chop meat fine.
  3. Blend corn meal, salt, 1 cup water, and 2 cups of the broth in a saucepan.
  4. Cook, stirring constantly, until thick. Stir in meat, onions, all the spices and herbs.
  5. Cover and simmer gently for about 1 hour over a very low heat.
  6. Pour into a 9 x 5 x 3 inch loaf pan and chill until firm.
  7. Cut into slices about 1/2-inch to 3/4-inch thick, dust lightly with flour, and fry in a little heated shortening over a moderate heat until crisp on both sides. Serve at once.
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