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1
Bring ham broth, 1 1/2 cups water and 1/2 teaspoon salt to a boil in the top of a double boiler over direct heat.
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2
Once boiling, sprinkle cornmeal into liquid, stirring constantly till mixture is smooth and starts to boil.
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3
Meanwhile, bring water to a boil in the bottom of the double boiler.
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4
Place the pot with hot cornmeal on top of the bottom of the double boiler, cover and cook for 45 minutes.
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5
While the cornmeal mixture cooks, heat large nonstick skillet.
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6
Brown ground pork until cooked thoroughly.
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7
Remove from heat and let cool.
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8
Do not drain.
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9
Once the pork has reached room temperature, grind meat to a paste in a food processor.
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10
Place pureed meat in a bowl and add grated onion, 1 teaspoon of salt, the pepper and the sage, and mix well.
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11
Add hot cornmeal mixture and combine thoroughly so no lumps remain.
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12
Rinse 9-by-5-inch loaf pan in cold water and grease with bacon fat.
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13
Pack meat mixture in loaf pan and cover skin of meat with plastic wrap, pressing it against the surface.
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14
Meat mixture will be warm to touch.
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15
Let meat loaf come to room temperature, and then place in the refrigerator to chill overnight.
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16
Remove plastic wrap and unmold scrapple onto a cutting board.
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17
Cut into 1/2-inch slices.
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18
Dust lightly with cornmeal and fry on both sides in a small amount of bacon fat.
