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By nature scrapple is lower in fat than bacon and sausage
since cornmeal is one of its main ingredients.
Discarding fat from the pork both before and after boiling it help make
this a low-fat alternative to standard breakfast meats.
2 lb. Fresh pork picnic (shoulder)
1 fresh pork hock (not the cured, ham hock)
1 tsp. Cayenne pepper
1 tsp. Sage
6-8 cups of water
2 cups cornmeal
Salt & Pepper to taste
Cut pork shoulder into 2-inch chunks.
Discard fat along the way.
Add meat with hock into large stockpot.
Add seasonings and water to cover.
Bring to boil, reduce heat and simmer for 3 hours.
Strain meat using a colander or strainer.
RESERVE BOILING LIQUID (the pork broth).
Chop up the cooked pork.
Discard any fat, skin and bone.
Grind meat in food processor or chop fine.
Clean stockpot. Add in 5 cups of the pork broth.
Add chopped pork.
Slowly stir in cornmeal.
Cook over medium heat, stirring constantly, for at least
15 to 20 minutes until thick and smooth.
Divide mix into 2 loaf pans.
Cover with wrap and refrigerate, preferably overnite.
When set, run a knife along the edges of the loaf pan.
Invert scrapple onto a cutting board.
Slice into 3/8" thickness.
Fry in a bit of corn oil until crisp, about 10 minutes each side.