Pennsylvania Dutch Scrapple

By á-58

Ingredients

• 1 pound lean pork
• 1 large onion
• 3 quarts water
• 1 1/2 teaspoons salt
• 1 tablespoon pepper
• 1 teaspoon ground sage
• 3 cups cornmeal

Preparation

Step 1

Place pork pieces into large pan; add whole onion and water. Cook slowly, covered, for 2 1/2 hours; drain, reserve broth (about 3 quarts), and remove onion.

Chill meat and remove fat; separate meat from bones. Chop meat.

In kettle, place meat with 2 quarts of reserved broth. Add salt, pepper and sage; bring to a boil.

Combine cornmeal with remaining 1 quart reserved broth and stir into boiling mixture. Cook over medium heat until thickened, stirring constantly. Cover and cook over very low heat; stir again after 20 minutes.

Pour into two 9-by-5-by-3-inch loaf pans. Cool and chill overnight. Cut into slices, coat with flour if desired, and brown in butter or bacon fat. Serve hot with eggs for a hearty breakfast.