| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Philadelphia | Meats | 1 | Servings |
INGREDIENTS
| 4 | Pigs knuckles | |
| 1 | Pound lean pork | |
| 1 | lg | Onion, stuck with 3 whole |
| Cloves | ||
| 3 | qt | Water |
| 1 1/2 | ts | Salt |
| 1 | tb | Pepper |
| 1 | ts | Ground sage |
| 3 | c | Cormeal |
| All-purpose flour, for | ||
| Dredging sliced scrapple | ||
| Butter, back fat or | ||
| Vegetable oil for frying |
INSTRUCTIONS
Place pigs knuckles in a large pot; add pork, onion, and water. Cook slowly, covered, for 2 1/2 hours; drain, reserve broth. Chill meat and remove fat; separate meat fron bones. Chop meat. Place meat in a kettle with 2 qts of the reserved broth. Add salt, pepper and sage; bring to a boil combine cormeal with remaining 1 qt of reserved broth and stir into boiling mixture. Cook over medium heat until thickened, stiirring constantly. Cover and cook over very low heat; stir again after 20 minutes. Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and chill overnight. Cut into slices, coat with flour and brown in butter or bacon fat. Serve hot with fruit for a hearty breakfast. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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