MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Michael Loo's Scrapple
 Categories: American, Breakfast, Loo, Offal, Pork
      Yield: 3 Servings
 
      3 c  Pork organ meat or trimmings;
           -cooked and ground
      3 c  Water
      2 c  Corn meal
      1 tb Crushed hot red pepper
      1 tb Sage
      1 ts Thyme
      1 tb Salt; approximate
      2 ts Pepper
 
  JS> We know the main ingredients are pork, pork stock, and corn
  JS> meal, but the proportions are a mystery.
  
  They are a mystery to all. What you do is boil up the pork "parts"
  and bone them out. Grind the meat. Strain the liquid. Make a gruel
  with the liquid, using the same ratio of liquid to corn meal as you
  would for corn meal mush. As it thickens, add sage, thyme, pepper, red
  pepper, salt, and whatever other herb or spice you like, as well as
  the ground meat. When it's mighty thick, pour it into greased loaf
  tins. Refrigerate. Fry before serving.
  
  Here's one that I made a couple months ago.
  
  Bring the water to a boil. Add pork and simmer 5 minutes. Add corn
  meal and stir until smooth. Add rest of ingredients (you may want
  to halve everything but the sage - but I like a very spicy
  scrapple) and cook over low heat (I used the oven, actually) until
  very thick, stirring once in awhile so it doesn't scorch.
  
  Turn out into a greased casserole and chill. When it's cold, slice
  into 1/3 to 1/2" slices and fry in a little oil or fat over low heat
  until crispy on both sides, turning once. I used rendered suet to fry
  it once, and it was GREAT! (almost as good as Rich Douville's) but
  the next time I decided to be a good boy and fried it on a
  Pam-sprayed skillet, and it was okay.
  
  From: Michael Loo
 
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