Quote:
Originally Posted by Kreth
That looks similar to scrapple, except scrapple is made with cornmeal instead of oats.
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Scrapple = Everything but the Oink! Man how I miss that!
The best is made by:
http://www.habbersettscrapple.com/
Here's an old recipe:
4 Pigs knuckles
1 Pound lean pork
1 lg Onion, stuck with 3 whole
Cloves
3 qt Water
1 1/2 t Salt
1 T Pepper
1 t Ground sage
3 c Cormeal
All-purpose flour, for
Dredging sliced scrapple
Butter, back fat or
Vegetable oil for frying
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.