Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pigs knuckles
1 lb 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 Cornmeal
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 from bones. Chop meat. Place
meat in a kettle with 2 qt of the reserved broth. Add salt, pepper,
and sage; bring to a boil. Combine cornmeal with remaining 1 qt of
reserved broth and stir into boiling mixture. Cook over medium heat
until thickened, stirring constantly. Cover and cook over very low
heat; stir again after 20 minutes. Pour into two (9x5x3") 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.
