Philadelphia Scrapple

1. 1

   Place pigs knuckles in a large pot; add pork, onion, and water.

2. 2

   Cook slowly, covered, for 2 1/2 hours; drain, reserve broth.

3. 3

   Chill meat and remove fat; separate meat fron bones.

4. 4

   Chop meat.

5. 5

   Place meat in a kettle with 2 qts of the reserved broth.

6. 6

   Add salt, pepper and sage; bring to a boil combine cormeal with remaining 1 qt of reserved broth and stir into boiling mixture.

7. 7

   Cook over medium heat until thickened, stiirring constantly.

8. 8

   Cover and cook over very low heat; stir again after 20 minutes.

9. 9

   Pour into 2 (9-by-5-by-3-inch) loaf pans.

10. 10

    Cool and chill overnight.

11. 11

    Cut into slices, coat with flour and brown in butter or bacon fat.

12. 12

    Serve hot with fruit for a hearty breakfast.

* Per serving · 4 servings · Values may vary.