Recipe(tried): Carolina Scrapple (using pork and cornmeal)

CAROLINA SCRAPPLE

1 lb boneless pork
Water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground sage
1/4 teaspoon garlic powder
1 1/4 cups yellow cornmeal
1/2 cup onion, chopped

Cook meat in water to cover seasoned with salt, pepper, sage, and garlic powder until very tender. Remove meat from broth and chop; set aside.

Measure broth and adjust to 6 cups. Stir in cornmeal and cook until thick, about 20 minutes. DO NOT SCORCH.

Stir in chopped meat and onion and check seasoning. Pour into loaf pan and chill.

Slice and fry in hot fat until hot and browned.