Where did my scrapple go?
Offal is the fahncy name for innards/organ meats. I think proper scrapple is more like a combo of cornmeal mush and headcheese, or at least that's what I've been told.
Other problem with Jones is that it's very fatty, and kinda light on actual meat. Beats the heck out of NO scrapple, though. Maybe it's time to learn how to make it... I don't mind the lack of innards too much, though I'd certainly want some in there if I were doing it from scratch.
Sad that all the scrapple providers up and disappeared. Was this a conspiracy of some kind, ya reckon?
Here is my great grandmother's recipe. I haven't made it in quite a while. Its too easy to drive a few blocks up to our local Safeway clone and pick some up.
1 1/2 LB PORK SHOULDER
1/4 LB PORK LIVER
1 CUP YELLOW CORN MEAL
1/4 CUP FINELY CHOPPED ONION
1/8 TSP GROUND CLOVES
1/4 TSP GROUND THYME
1 TSP GROUND SAGE
1 TSP GROUND MARJORAM
2 TSP SALT
1/2 TSP FRESHLY GROUND BLACK PEPPER
SIMMER MEATS IN SAUCEPAN WITH 4 CUPS WATER FOR 1 HOUR. DRAIN BROTH AND RESERVE.
BONE AND CHOP MEATS.
COMBINE CORNMEAL, SALT, 1 CUP COLD WATER AND 2 CUPS BROTH IN SAUCEPAN. COOK, STIRRING, UNTIL THICKENED.
ADD MEAT, ONIONS AND SPICES.
COVER AND SIMMER 1 HOUR.
POUR INTO A LOAF PAN (9x5x3) AND CHILL.
TO SERVE, SLICE, DIP IN FLOUR AND FRY.
COURTESY MISS LEILA DUNN 1869-1964