Scrapple Recipe

Cooking Instructions

1. 1

   Prepare the Meat

   In a large pot, combine the pork shoulder, pork liver, bay leaves, and enough water to cover the meat. Bring to a boil and simmer for about 2 hours, or until the meat is tender.

2. 2

   Shred the Meat

   Remove the meat from the pot and let it cool. Once cool enough to handle, shred the meat into small pieces, discarding any bones or tough bits.

3. 3

   Make the Mixture

   In the same pot with the broth, add the chopped onion, garlic, salt, black pepper, and thyme. Bring to a simmer. Gradually stir in the cornmeal, mixing continuously to prevent lumps.

4. 4

   Combine Meat and Cornmeal

   Once the cornmeal mixture is thick and pulls away from the sides of the pot, fold in the shredded meat. Mix well to combine.

5. 5

   Set the Scrapple

   Pour the mixture into a greased loaf pan and smooth the top. Let it cool at room temperature, then refrigerate until firm, about 2 hours.

6. 6

   Fry the Scrapple

   Once firm, slice the scrapple into ½ inch thick slices. Heat butter or oil in a skillet over medium heat. Fry the slices until golden brown on both sides.