Philadelphia Scrapple

Philadelphia Scrapple

 2 pounds pork shoulder (or pork butt)

1 whole fresh pork hock (to make it jell)

2 cups yellow cornmeal
1 teaspoon cayenne
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper


Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.

Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.

Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, about 15 to 30 minutes.

Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides.

Makes 12 servings.

**  always stir the cornmeal with cold water or the broth that has been cooled complete, before adding to hot liquid, to  keep from lumping up.

Read more: Recipe: Philadelphia Scrapple http://www.globalgourmet.com/food/sleuth/0998/phili.html#ixzz1Qmr2oyrB