Rapa Scrapple Recipe

Cooking Instructions

1. 1

   Cook the Meat

   In a large pot, combine the pork shoulder, pork liver, chopped onion, salt, black pepper, thyme, sage, garlic powder, and cayenne pepper. Add the water and bring to a boil. Reduce heat to low and simmer for about 2 hours until the meat is tender.

2. 2

   Shred the Meat

   Once cooked, remove the meat from the pot and let it cool slightly. Shred the meat using two forks and set aside.

3. 3

   Prepare the Mixture

   Strain the cooking liquid and reserve it. In a separate pot, bring 2 cups of the reserved liquid to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Cook for about 10 minutes until thickened.

4. 4

   Combine Ingredients

   Stir the shredded meat back into the cornmeal mixture. Mix well to combine all ingredients evenly.

5. 5

   Set the Mixture

   Pour the mixture into a greased loaf pan and smooth the top. Allow it to cool at room temperature, then refrigerate for at least 4 hours or until firm.

6. 6

   Slice and Cook

   Once firm, remove the scrapple from the loaf pan and slice into pieces. Heat a skillet over medium heat and cook the slices until golden brown on both sides, about 4-5 minutes per side.