Pennsylvania Dutch Scrapple
|Pork hocks/Pork shoulder||1 1⁄2 Pound, cut into large pieces|
|Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
1. Put pork pieces in large kettle; cover with water; bring to boiling; cover; simmer about 1 hour, or until meat falls from bones; strain through colander set in a large bowl; when cool enough to handle, take out meat, discard bones and excess fat; chop or grind meat fine (you should have about 1 cup); reserve for Step 3.
2. Strain the broth; add water, if needed, to make 6 cups; bring to boiling in same kettle; add salt and pepper.
3. Mix cornmeal with cold water; stir into boiling broth; bring to boiling; reduce heat; cook, stirring constantly, until thickened; cover and cook about 10 minutes longer, stirring occasionally; stir in the chopped pork; pour mixture into a 9x5x3-inch loaf pan, which has been rinsed with cold water; cool; chill overnight.
4. For breakfast, turn scrapple loaf out of pan onto cutting board; cut into 1/2-inch-thick slices; cook over low heat in lightly greased skillet, turning once to brown both sides.