Breakfast, Pork Mutton Veal

Carolina Scrapple

  • 1 pounds Pork
  • ~ Water to cover
  • 1 teaspoons Salt
  • 1/4 teaspoons Garlic powder
  • 1/8 teaspoons Garlic, finely minced
  • 1 1/2 cups Corn meal
  • 1/2 tablespoons Sage, rubbed
  • 1/2 cups Onions

    • Cook meat in water seasoned with salt, pepper, sage and garlic, onions until very tender. Remove meat from broth and chop. Measure broth and adjut to 6 cups. Stir in cornmeal and cook until thick, about 20 minutes. Stir in chopped meat andadd more seasonings to taste. Pour intoloaf pan and chill, several hours, Slice and fry in hot fat until hot and browned.

    I use a food processer or blender.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cleo Taylor of Jackson, Ohio. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!