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This is for Doris in Indiana who was asking about scrapple and restaurants where she might get it.

Doris, I don't know if you've found a restaurant that serves Scrapple but here's a simple recipe for it that is very tasty, inexpensive and easy. By the way, I live in Texas where Scrapple might as well be a dish served on the moon but it's a favorite of mine and I've found this to be an excellent recipe and one worth trying!
Denise

Scrapple
2 pounds pork shoulder (I don't eat pork so I use ground beef or turkey instead and use about a pound)
4 cups water
1 onion, sliced
1 small bay leaf
1 cup white cornmeal (yellow works, too)
2 teaspoons salt
1/4 cup minced onion
1/4 teaspoon thyme
1 teaspoon ground sage
1/4 teaspoon black pepper
A dash of nutmeg

Combine meat, 4 cups water, sliced onion and bay leaf in large saucepan. Cover and simmer 30 minutes to an hour. Drain meat and reserve broth. If you use pork shoulder, discard bones and chop meat fine.

Mix cornmeal, 1 cup water, salt and 2 cups reserved broth in saucepan.

Cook, stirring until thick. Stir in meat, minced onion, thyme, sage and pepper. Cover and simmer about 30 minutes. Check often to make sure it doesn't stick.


Turn into 9 x 5-inch loaf pan and chill until firm. Cut into slices, dust lightly with flour. Heat a little butter in a skillet, and fry until browned on both sides. Drizzle syrup, ketchup or cream gravy on the scrapple and serve at once.
Yield: 6 servings.

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