Steps:
- 1. Peel and dice one onion.
- 2. Simmer pork ribs with salt, bay leaf, thyme, cloves and onion in the water until the meat falls off the bones.
- 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.
- 4. Cool 1 cup of the pork liver and mix it with coarse corn meal and cayenne.
- 5. Add the sage, rubbing it between your fingers to crush it as you put it in.
- 6. In your food processor, using the steel blade, grind pork liver, the other onion, and the garlic cloves.
- 7. Fry the resulting slurry in butter.
- 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.
- 9. Spread thin into two 9-inch square pans to cool. (The pans needn\'t be greased.)
- 10. To serve, cut and fry squares or fingers with sunny-side-up eggs on the side.
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Bushrat Dawood
[email protected]This scrapple recipe was a bit of a disappointment. The cornmeal crust was too thick and the scrapple itself was bland. I think I'll stick to my old scrapple recipe.
Awarakhan Mashwani
[email protected]This is the best scrapple recipe I've ever tried! The cornmeal crust is amazing, and the scrapple itself is so flavorful. I love that it's made with simple ingredients that I always have on hand. I'll be making this recipe again and again.
Oyeen Bakre
[email protected]I'm not a huge fan of scrapple, but I decided to try this recipe anyway. I was pleasantly surprised! The scrapple was much tastier than I expected, and the crusty exterior was especially good. I'll definitely be making this again.
Rana Rehman Rana Rehman
[email protected]This scrapple recipe is easy to follow and the results are delicious! I love that it's made with simple ingredients that I always have on hand. I'll definitely be making this again.
Nishat Faria
[email protected]I'm from the South, and I've never had scrapple before. I decided to try this recipe out of curiosity, and I was really impressed! The scrapple was delicious, and the cornmeal crust was perfect. I'll definitely be making this again.
Daniel Nuts
[email protected]This scrapple recipe was a bit of a disappointment. The cornmeal crust was too thick and the scrapple itself was bland. I think I'll stick to my old scrapple recipe.
Xavier Kakz
[email protected]I've made scrapple before, but this recipe is definitely the best. The addition of the sage and thyme really gives it a nice flavor. I also liked that it didn't take long to make. I'll definitely be making this again.
Karishma
[email protected]This is the best scrapple recipe I've ever tried! The cornmeal crust is amazing, and the scrapple itself is so flavorful. I love that it's made with simple ingredients that I always have on hand. I'll be making this recipe again and again.
Jani Lule
[email protected]I'm not a big fan of scrapple, but I decided to try this recipe anyway. I was pleasantly surprised! The scrapple was much tastier than I expected, and the crusty exterior was especially good. I'll definitely be making this again.
Asante Prince
[email protected]This scrapple recipe is a keeper! I followed the instructions exactly and it turned out perfectly. The scrapple was crispy on the outside and tender on the inside, with a delicious flavor. I served it with fried apples and maple syrup, and it was a h