South Carolina Scrapple

1. 1

   Select three pounds of bony pieces of pork. For each pound of meat use a quart of water and simmer until the meat drops from the bone. Remove the meat from bones carefully being certain to get all the small pieces.

2. 2

   Bring the remaining broth to boiling point, adding sufficient water to make two cups.

3. 3

   Slowly add two cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly.

4. 4

   Chop the meat and put it in the pot; also add salt, pepper and the juice of an onion.

5. 5

   Cook for two minutes, stirring constantly.

6. 6

   Pour the hot scrapple into a dampened oblong pan.

7. 7

   Let stand until cold and firm.

8. 8

   Slice and brown in hot skillet. If the scrapple is rich with fat, no more fat is required for frying.

* Per serving · 4 servings · Values may vary.

No additional tips available.