Scrapple "The Real Thing"
Featured Pinch Tips Video
- 1 hog's head
- 4-5 qts. cold water
- 4 tsp. salt
- 4 tsp. pepper
- 1 tsp. sage (powdered)
- 3 C. yellow cornmeal
1Separate one hog's head into halves. Remove eyes and brains.
Scrape head and clean thoroughly.
2Place in a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 to 3 hours or until meat falls from bones.
3Skim grease carefully from the surface, remove meat, chop fine, and return to liquor. Season with salt, pepper, and sage to taste.
4Sift in cornmeal, stirring constantly, until the mixture is thickened to the consistency of soft mush.
5Cook slowly for 1 hour over low heat. When sufficiently cooked, pour into greased pans and refrigerate until ready to use.
6Cut into thin slices and fry until crisp and brown.