Philadelphia Scrapple

1. 1

   Place pork in large saucepan with 4 quarts water; bring to a boil, then reduce heat and cook until pork is tender, about 15 minutes.

2. 2

   Drain, reserving 3-quarts cooking liquid.

3. 3

   Grind meat fine; bring reserved liquid to a boil.

4. 4

   Add sage, marjoram and black pepper.

5. 5

   Gradually stir cornmeal and then flour into the boiling broth.

6. 6

   Add meat, then reduce heat to low; cook for 30 minutes, stirring frequently.

7. 7

   Pour into 2 loaf pans; chill until firm.

8. 8

   To serve, slice and fry until brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.