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Scrapple

A taste from home. Since we can't get this in the south, I've learned to make my own. John says he likes this better than the kinds we get back in Pennsylvania.





List of Ingredients



• 2 pounds meaty pork neckbones (or other pork)
  
• 1 cup (or more) cornmeal
  
• 2 cups cold water
  
• 1/2 teaspoon garlic powder
  
• 1 quart broth
  
• 1/2 cup (or more) buckwheat flour
  
• 1 teaspoon salt
  
• pepper, sage, red pepper to taste
  






Instructions



1. Boil pork in 1 quart water until meat falls from bones, about 1 1/2-2 hours. Remove meat from broth; let set until cool enough to remove from bones. Chop meat fine.
   
2. Strain broth. Return to pot and bring to a boil.
   
3. Mix together the cornmeal and buckwheat flour. Stir in the 2 cups cold water. Slowly add this mixture to the boiling broth, stirring constantly.
   
4. Add meat and seasonings. Cook over low heat about 20 minutes, stirring often. Pour into greased loaf pans. Chill.
   
5. To serve, slice in 1/2-inch slices. Fry in shallow hot fat until well-browned on both sides.
   






Final Comments


This is usually a breakfast food. Serve cooked scrapple with eggs and hash browns.

This is very much like fried mush (you have to be a child of the '30's to appreciate fried mush) or polenta (yuppies will eat polenta, but not mush).