California Scrapple

Name: California Scrapple
Prep time: 24 h
Cook time: 5 min
Total time: 24 h 5 min
Yield: 1 loaf, 8-10 serving(s)
Ingredients: 2 lbs boneless pork shoulder; 2 quarts water; 1 1/2 teaspoons sage; 1 1/2 teaspoons nutmeg; 1 1/2 teaspoons pepper; 1 1/2 teaspoons salt; 1/2 teaspoon cornmeal; 1/2 cup buckwheat flour; melted butter or margarine

Submitted by Tracy B.

"An heirloom recipe from my Aunt Betty. Haven't tried it, yet, but it's one of my Mom's favorites."

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Ready In:: 24hrs 5mins
Ingredients:: 9
Yields:: 1 loaf
Serves:: 8-10

ingredients

2 lbs boneless pork shoulder
2 quarts water
1 ¹⁄₂ teaspoons sage
1 ¹⁄₂ teaspoons nutmeg
1 ¹⁄₂ teaspoons pepper
1 ¹⁄₂ teaspoons salt
¹⁄₂ teaspoon cornmeal
¹⁄₂ cup buckwheat flour
melted butter or margarine

directions

Trim excess fat off pork and discard (unless you have dogs, and then it's a treat for them). Put meat in a 4-5 quart pan with six cups of water, sage, pepper, salt and nutmeg. Bring to a boil; cover and simmer until meat pulls easily into shreds (about two hours). Lift out meat and let cool.
Finely chop meat and return to broth. Stir remaining two cups of water into cornmeal and buckwheat flour, then mix with meat. Bring mixture to a boil and stir until thick (about 30 minutes).
Spoon into a 4" x 8" loaf pan; cover and chill overnight until firm.
Turn loaf out of pan and cut into 1/2 inch thick slices. Arrange slices in 1/8-inch melted butter in a frying pan on medium high heat. Using a wide spatula, turn as needed until crusty and browned.

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RECIPE SUBMITTED BY

TracyB

Fresno, CA

<p>Nutsy ol' bat married to the Mad Scientist of her dreams, with three kids (the oldest is on his own in another state-- but the Peanut Gallery, consisting of 21yo twin girls, is for sale at times. We keep trying to encourage our little birds to leave the nest, but it's easier to live with the parents). DH and I are adventurous in our life, so we'll try anything at least once. The Peanut Gallery has proven to being quite critical (unless potatos are involved), and it's difficult to cook for them; which is why a five-star recipe will be rare. They'd live on chicken nuggets, so it's not like they're gourmands. <br /><br />I've been cooking for the last 40 years, and I do admit, however, that we prefer spicy or savory foods. If a recipe looks like it would fit that category, then we'll try it -- but if I give it a 1 or 2 star rating, it's not the recipe's fault -- we're just not fans of bland.</p>

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