| 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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