Old Amish recipe passed down from my Mother's side of the family.
3 lb. Pork neck bones w / meat
4 qts. water
2 tsp salt
2 tsp rubbed whole sage leaves
1 tsp black pepper
1 tsp savory
3 cups corn meal
or 1 1/2 cups corn meal & 1 1/2 cups buckwheat, or whole wheat flour
(preffered) Simmer pork necks bones (covered) for 1 1/2 hour.
Remove bones from stock & cool, reserving stock for later.
Remove meat from bones & chop coarsly. (Should be about 2 - 3 cups)
Heat 3 quarts of stock & add salt, pepper, sage, & savory, & bring to a rolling boil.
Gradually stir in corn meal & flour, stirring constantly to avoid lumps & scorching.
Cook for about 15 minutes, until it begins to thicken & add meat.
Cook for an additional 20 minutes, or until the consistency of VERY thck oatmeal, stirring constantly, to avoid scorching.
(Constant stirring is VERY important, as it will scorch & stick otherwise. Good shoulders are a big help. <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" /> )
Pour into loaf pans & refrigerate.
When set, remove fat from top of loaf, slice 1/4 inch thick, and fry to a crisp brown on both sides. (Prefferably in some bacon drippings, or lard! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> )
Serve with maple syrup, plain, or as a side to your favorite flap jacks, etc. My favorite is to serve with a big helping of home-fried potatoes & eggs. (Eggs beaten & poored over the potatoes)
Old fashioned home cookin' doesn't get much better than this. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
My neighbor is from another part of PA, and INSISTS Scrapple must also include liver, but I figure it's like any other good country recipe, lots of room for local custom.
