Scrapple

Instructions

1. Prepare the meat stock
   Place the pork, liver (if using), onion, bay leaves, and peppercorns in a large pot. Add water to cover (about 6 cups). Bring to a boil, then reduce heat and simmer for about 2 hours, or until the meat is very tender and falling apart.
2. Process the cooked meat
   Remove the meat from the broth and set aside to cool slightly. Strain the broth, discarding solids like bay leaves and peppercorns, and return the broth to the pot. When meat is cool enough to handle, remove any bones and finely chop or grind the meat.
3. Create the cornmeal mixture
   Bring the strained broth back to a simmer. In a separate bowl, combine the cornmeal, buckwheat flour, salt, pepper, sage, thyme, and nutmeg. Gradually whisk this dry mixture into the simmering broth, stirring constantly to prevent lumps from forming.
4. Add meat and cook the mixture
   Add the chopped or ground meat back to the pot. Cook over low heat, stirring frequently, for about 15-20 minutes until the mixture is very thick and pulls away from the sides of the pot. It should be the consistency of very thick porridge.
5. Set the scrapple
   Lightly grease a 9×5-inch loaf pan or two smaller pans. Pour the hot mixture into the pan(s) and smooth the top. Let cool to room temperature, then cover and refrigerate overnight or for at least 4 hours until completely firm.
6. Prepare for serving
   When ready to serve, turn the scrapple out of the pan and cut into 1/2-inch thick slices. The scrapple can be stored in the refrigerator for up to a week, or frozen for longer storage.
7. Fry the scrapple
   Heat a large skillet over medium heat and add butter or oil. When hot, carefully add the scrapple slices and fry for 3-5 minutes per side until golden brown and crispy on the outside but still soft inside. Work in batches if necessary, adding more butter or oil as needed.
8. Serve
   Serve hot with maple syrup, apple butter, ketchup, or your preferred condiment. Traditionally served with eggs and toast for a hearty breakfast.