crusty scrapple

How To Make crusty scrapple

• Step 1
  Peel and dice one onion.
• Step 2
  Simmer pork ribs with salt, bay leaf, thyme, cloves and onion in the water until the meat falls off the bones.
• Step 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.
• Step 4
  Cool 1 cup of the pork liver and mix it with coarse corn meal and cayenne.
• Step 5
  Add the sage, rubbing it between your fingers to crush it as you put it in.
• Step 6
  In your food processor, using the steel blade, grind pork liver, the other onion, and the garlic cloves.
• Step 7
  Fry the resulting slurry in butter.
• Step 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.
• Step 9
  Spread thin into two 9-inch square pans to cool. (The pans needn\'t be greased.)
• Step 10
  To serve, cut and fry squares or fingers with sunny-side-up eggs on the side.
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