Scrapple Southern Style
Ingredients:
1 pound pork shoulder or pork scraps
1/2 pound pork liver, chopped
1 small onion, chopped
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon paprika
1 cup yellow cornmeal
3 to 4 cups water or cooking broth
Instructions:
Place the pork shoulder and pork liver in a large pot and cover with water. Add the chopped onion and bring to a boil. Reduce heat and simmer for about 1 hour until the meat is very tender. Reserve about 3 cups of the cooking broth before draining.
Grind the cooked pork and liver using a meat grinder or pulse in a food processor until finely chopped but not completely smooth.
Return the ground meat mixture to a large pot. Add the salt, black pepper, sage, thyme, and paprika. Stir well.
Gradually whisk in the cornmeal and about 2 cups of the reserved cooking broth. Cook over low heat, stirring constantly, until the mixture becomes very thick. Add more broth if needed to keep it smooth but thick.
Pour the mixture into greased loaf pans and smooth the top. Let cool completely, then refrigerate until firm.
Slice the scrapple into thick pieces. Fry the slices in a skillet with a little oil or butter for 3 to 4 minutes per side until golden brown and crispy. Serve hot as a traditional Southern-style breakfast dish.