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Enter Poem or Quote (Required)Required Savory described the dish a staple for breakfasters The stock was said to be key to the foundation of the dish. 2 hams 2 3 livers 3 kidneys 2 heads cooked in 1 gallon of reserved pigfeet stock add water to cover take the meat off the bone and stew the bones to make a broth We used green peppers,carrots and onions and garlic to make the broth and mixed it with the broth of the meat and offals. "when the meat is tender: glove up and squish the large portion into handling size" we would gring them later in a meat grinde .2-5 cups fine cornmeal ¼-1 cup buckwheat flour ½ -1cup yellow onion diced small For most scrapple recipes, the standard amount of ground or rubbed sage is 1/4 to 1/2 teaspoon for every 1 pound of meat grinf the meat add the cornmeal and flour mix add sage, salt(3 Tablespoons) add no more until the mixture is at desired thickness and has been tased for saltiny. Common spices in scrapple include sage, thyme, and black pepper, along with other seasonings like salt, savory, and nutmeg. Many recipes also call for garlic powder, onion powder, and cayenne pepper for additional flavor. Mix spices and taste adjust to desired flavor using loave pans and muffin tins ( small ones for decrotive effect) load up and allow the scrapple to set up. In a cool room place the scrapple for up to five hours before regerration or freezing slice and enjoy! *********************Note you can add cooked bacon and mushrooms that have been freid and twisted dry(in a cheesecloth)*********************************************************************** We had a fine supper that evening a celebration for all Waffles Pancakes sausages bacon and scapple with pies and cakes A great time had by all to celebrate the autumn in preparation for Winter!
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