Recipe: Scrapple (Dutch Pork)

I remember a scrapple recipe in one of my Frugal Gourmet (Jeff Smith) cookbooks. I think it was in "The Frugal Gourmet Cooks American." My books are packed for moving or I would verify it for you. Jeff Smith was really big on Public tv for about 10 years or more I think starting back in the late 80's. I think of him as the big food star that replaced Julia Child for all of us foodies back then. His recipes were always well-researched and pretty authentic.

I hesitate to copy and post it (from the Net) because I don't want to be responsible for any mistakes that the person submitting it may have typed.
I wish I could grab my book for you. I'm sure you can still get it on Amazon or at the library.
I have trouble finding scrapple here in Florida, and occasionally find some at Walmart. I usually put it in the freezer. Unfortunately, it's never the Rappa brand. If you try the recipe, let us know how it worked for you.

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A note from Betsy at Recipelink:

Thank you Nancy. Here is a recipe credited to Jeff Smith. If someone has his cookbook with the recipe, please let us know if any corrections are needed:

SCRAPPLE

3 pounds pork neck bones
4 quarts water
3 quarts stock
2 teaspoons whole sage leaves, rubbed
1 teaspoon savory
Salt, ground black pepper and ground cayenne pepper (to taste)
3 cups cornmeal

Simmer the pork neck bones, covered, in the 4 quarts water for 1 1/2 hours. Remove the bones and cool, reserving the stock. Remove the meat from the bones and chop coarsely. You will need 2 to 3 cups of meat. Discard the bones.

Heat 3 quarts of the stock and add the sage, savory, salt and peppers. Bring to a rolling boil. Gradually stir in the cornmeal, stirring all the time to avoid lumps. When thickened like mush, about 15 minutes, add the meat and continue to cook over low heat for 20 minutes more, stirring occasionally. Pour into loaf pans and refrigerate.

To serve, slice 1/4-inch thick and pan-fry in hot fat along with a bit of butter until brown and crisp on both sides.

Traditionally this was served with hot maple syrup. I like it just as well plain. - Jeff Smith