Eastern Maryland Pork Scrapple

1. 1

   1. Cut pork trimmings, tongue, heart and liver into 2-inch chunks

2. 2

   2. Place the pork chunks, hock and foot, sage and cayenne in a stockpot and cover with water

3. 3

   3. Simmer for about 2 to 3 hours or until meat falls apart

4. 4

   4. Drain, cool and reserve broth

5. 5

   5. When the meat is cool, pull all of the meat from the hock and foot and add it to the cooked pork chunks

6. 6

   6. Run all of the meat and the onions once through a meat grinder fitted with a medium die

7. 7

   7. Measure out 3-4 quarts of broth and return to pot and bring to a simmer

8. 8

   8. Add the ground meat, cornmeal flour, cornmeal, buckwheat flour, salt, white and black pepper Stir constantly until thick and smooth, about 20 to 30 minutes

9. 9

   9. Run mixture through the meat grinder again, pouring the mixture into loaf pans and refrigerate until completely chilled and set. Un-mold the scrapple.

10. 10

    10. Slice and fry on medium low heat until golden brown and crisp on both sides

11. 11

    11. Makes about four 2 lb. loaves

* Per serving · 4 servings · Values may vary.