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Scrapple
Pat Carson, Fairchild

2 lbs. pork country ribs or roast
2 quarts water
16 peppercorns
1 bay leaf
2 tsp. salt
1/2 tsp. sage
1/4 tsp. marjoram
1/8 tsp. mace
2 thick slices braunschweiger
1-1/2 cups cornmeal
1/4 cup buckwheat flour

 

Combine first 5 ingredients in large pot and simmer for 2 hours. Remove meat, shred, and reserve. Strain and reserve broth and refrigerate overnight. Skim fat. Bring 1 quart of broth to boil and add meat (about 2–3 cups); simmer. Add 1/2 tsp. sage, 1/4 tsp. marjoram, and 1/8 tsp. mace. Add 2 thick slices of braunschweiger, cut in small pieces (optional). Mix well; bring to a simmer. In a medium bowl, mix together 1-1/2 cups cornmeal and 1/4 cup buckwheat flour. Slowly sprinkle cornmeal mixture into simmering meat mixture; mixing as you go along. Bring to a boil, stirring constantly. Turn to low, cover, and simmer for 30 minutes, stirring occasionally or it will stick. Put in a loaf pan and refrigerate until firm. Unmold, slice, and fry in lard. This can be frozen, but thaw before frying or it will spatter a lot and stick to the pan..

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