Philadelphia Scrapple
Ingredients
- 2 cups diced lean pork
- 1 1/2 teaspoon salt
- 1/8 teaspoon sage
- 1/8 teaspoon marjoram
- 1/2 teaspoon black pepper
- 2 cups cornmeal
- 2 cups whole wheat flour
Instructions
Place pork in large saucepan with 4 quarts water; bring to a boil, then reduce heat and cook until pork is tender, about 15 minutes. Drain, reserving 3-quarts cooking liquid. Grind meat fine; bring reserved liquid to a boil. Add sage, marjoram and black pepper. Gradually stir cornmeal and then flour into the boiling broth. Add meat, then reduce heat to low; cook for 30 minutes, stirring frequently. Pour into 2 loaf pans; chill until firm. To serve, slice and fry until brown. Makes 2 loaves.
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