Scrapple Recipe

Cooking Instructions

1. 1

   Prepare the Meat

   In a large pot, combine the pork shoulder, pork liver, onion, bay leaves, salt, black pepper, thyme, and sage. Cover with water or broth and bring to a boil over medium heat.

2. 2

   Simmer the Mixture

   Once boiling, reduce the heat to low, cover, and let simmer for 1.5 to 2 hours until the meat is tender. Remove the meat from the pot and allow it to cool slightly.

3. 3

   Shred the Meat

   Once cool enough to handle, shred the pork shoulder and liver into small pieces.

4. 4

   Make the Mixture

   In a separate bowl, mix the cornmeal with some of the broth from the meat pot until smooth. Gradually add this mixture back into the pot with the shredded meat, stirring continuously to prevent lumps.

5. 5

   Cook the Scrapple Mixture

   Cook the combined mixture over low heat for about 20 minutes, stirring frequently until thickened. Remove from heat and let it cool slightly.

6. 6

   Shape the Scrapple

   Pour the thickened mixture into a loaf pan or mold. Let it cool completely, then refrigerate until firm, about 4 hours or overnight.

7. 7

   Fry and Serve

   Once firm, slice the scrapple into thick pieces. In a skillet, heat butter or oil over medium heat, and fry the slices until golden brown and crispy on both sides. Serve hot.