3 cups Pork organ meat or Trimmings, Cooked and ground
3 cups Water
2 cups Cornmeal
1 tablespoon Crushed hot red pepper
1 tablespoon Sage
1 teaspoon Thyme
1 tablespoon Salt --more or less
2 teaspoons Pepper
Instructions:
Bring the water to a boil. Add pork and simmer 5 min. Add cornmeal and stir until smooth. Add rest of ingredients (you may want to halve everything but the sage - but I like a very spicy scrapple) and cook over low heat (I used the oven, actually) until very thick, stirring once in awhile so it doesn't scorch. Turn out into a greased casserole and chill. When it's cold, slice into 1/3 to 1/2" slices and fry in a little oil or fat over low heat until crispy on both sides, turning once. I used rendered suet to fry it once, and it was GREAT! but the next time I decided to be a good boy and fried it on a Pam-sprayed skillet, and it was okay.