| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | servings | ||
INGREDIENTS
| 3 | c | Pork organ meat or trimmings; cooked and ground |
| 3 | c | Water |
| 2 | c | Cornmeal |
| 1 | tb | Crushed hot red pepper |
| 1 | tb | Sage |
| 1 | ts | Thyme |
| 1 | tb | Salt; more or less |
| 2 | ts | Pepper |
INSTRUCTIONS
Bring the water to a boil. Add pork and simmer 5 min. Add cornmeal and stir until smooth. Add rest of ingredients (you may want to halve everything but the sage - but I like a very spicy scrapple) and cook over low heat (I used the oven, actually) until very thick, stirring once in awhile so it doesn't scorch. Turn out into a greased casserole and chill. When it's cold, slice into 1/3 to 1/2" slices and fry in a little oil or fat over low heat until crispy on both sides, turning once. I used rendered suet to fry it once, and it was GREAT! but the next time I decided to be a good boy and fried it on a Pam-sprayed skillet, and it was okay. Posted to CHILE-HEADS DIGEST by Dave Sacerdote <davesas@ntplx.net> on Apr 29, 1999, converted by MM_Buster v2.0l.
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