crusty scrapple

How To Make crusty scrapple

• 1

  Peel and dice one onion.
• 2

  Simmer pork ribs with salt, bay leaf, thyme, cloves and onion in the water until the meat falls off the bones.
• 3

  Remove the bones and gristle, rub the meat into fibers (with your fingers), and reduce this pork liquor to about 4 cups by further boiling.
• 4

  Cool 1 cup of the pork liver and mix it with coarse corn meal and cayenne.
• 5

  Add the sage, rubbing it between your fingers to crush it as you put it in.
• 6

  In your food processor, using the steel blade, grind pork liver, the other onion, and the garlic cloves.
• 7

  Fry the resulting slurry in butter.
• 8

  Add the cornmeal mixture and the pork-liver mixture to the pork liquor and simmer the whole thing over a very low flame (or in the top of a double boiler) for half an hour.
• 9

  Spread thin into two 9-inch square pans to cool. (The pans needn\'t be greased.)
• 10

  To serve, cut and fry squares or fingers with sunny-side-up eggs on the side.
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