Recipe: Scrapple for esthertippy, CA

I have never made scrapple but here is a recipe for you to try from The New York Times Cookbook by Craig Claiborne.

Scrapple

4 large pigs' knuckles
1/2 lb. lean pork
3 quarts water
1 Tbl. salt
1 hot red pepper (optional)
1/2 tsp. freshly ground black pepper
1/2 to 1 tsp. sage
2 3/4 c. cornmeal

Simmer the pigs' knuckles and pork in water with salt and red pepper until the meat almost falls from the bones, about 2 1/2 hours.

Remove the meat from the broth, discard the bones and gring the meat. Strain the broth and skim off the fat, if desired. Measure two quarts of the broth into a large, heavy kettle. Return the meat to the broth and add freshly ground pepper and sage. Bring to a rapid boil.

Mix the cornmeal with 1 quart of cool broth, add to boiling broth and cook, stirring until thickened. Place on an asbestos pad over lowest heat and cook, covered, stirring often, about 30 minutes longer. Adjust the seasonings.

Turn into 2 large bread pans, cool, cover and chill overnight.

To serve, cut into 1/2 inch slices, coat with flour and brown over moderately high heat in butter or other (bacon) fat. About 12 servings.