Scrapple

Simmer ribs with next 4 ingredients over med. heat for 2 hours until tender. Remove meat. Let cool and remove meat from bones. Chop meat. Chill meat and broth overnight. Next day degrease broth. Take 1 qt. broth, add meat (pork and braunsweiger), and bring to boil. Add next 4 ingredients. Gradually add cornmeal / buckwheat mixture to boiling broth, whisking constantly. Cover and cook 30 min. Pour into a greased loaf pan. Chill overnight. To serve, unmold loaf, slice about 1/3" thick and fry over med. high heat until well-browned and crisp on both sides. Serve with maple syrup or tomato gravy (recipe follows). TOMATO GRAVY 2 T. bacon fat 1/4 c. onion, minced 3 T. flour 1 bay leaf 1 1/2 c. tomato juice or chopped canned tomatoes 2 t. brown sugar 1/8 t. pepper 1/8 t. celery salt 1/2 c. milk Make roux from first 3 ingredients. (Saute onions in bacon fat until translucent. Add flour, stirring constantly until lightly browned.) Add remaining ingredients and simmer until thick. Serve over mush, scrapple, or mashed potatoes.