1 bay leaf 3/4 cup stone-ground cornmeal 1/2 cup buckwheat flour 1 teaspoon salt 1/2 teaspoon ground nutmeg 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried thyme. Place the pork shoulder, 6 cups of water, the onion, peppercorns, and bay leaf in a 3-quart saucepan. Bring to a boil. Reduce the heat. Home Recipes Main Dishes Scrapple. SCRAPPLE: 1/2 c. Boiling water Pinch of sage 3/4 tsp. Salt Pepper to taste 1/2 lb. Mix all ingredients, adding pork last. Cook until thick. Pour into a flat pan or dish and cool. Slice and roll in flour and fry nice and brown. Keep refrigerated. For best quality, use within 7 days after opening. Slice 1/4 to 1/2 in. Slices should not touch. Preheat pan to Medium heat (375 degrees F). Brown each side for approximately 10 minutes. Other Info Manufacturer. Habbersett Meats Folcroft, PA 19032. MIT OpenCourseWare 18.06SC Linear Algebra Fall 2011 For information about citing these materials or our Terms of Use, visit: http://ocw.mit.edu/terms.
Fry sausage until browned. In large pot, bring 1/2 c. water to boil. Meantime in bowl mix cornmeal, salt,sage, cayenne pepper and cold water. Stir constantly while pouring into boiling water. Cook for 15-20 mins. When done stir in sausage.
Place in plastic wrap lined bread pan to make a loaf to slice or into jelly roll pan to cut into rectangles; chill until firm. Slice, dredge through flour and fry in oil.until browned on both sides.
I like to serve with warm homemade applesauce or maple syrup. Also good with fruit jam smeared on top.