Pennsylvania Scrapple

1 1/4 cup of yellow cornmeal
6 cups of pork or ham broth
2 cups of finely chopped cooked pork
1 teaspoon of salt
1/4 teaspoon of white pepper
1/2 teaspoon of rubbed sage
Fat for frying

Slowly sprinkle cornmeal into boiling broth. Cook until the mush is thick. Blend in the meat, salt, pepper, and sage.

Pour the mixture into a loaf pan ( 9 x 5 x 3 inches).

Cool, and then chill. Un-mold and cut into 1/4 inch slices.

Fry slices in hot fat until golden brown on both sides. Good with syrup!

Makes 8 servings.


Calphalon Nonstick Bakeware Set, 6-Pieces

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