#591 - Scrapple (Ponhaus)

(by Shirley McNevich)

1 quart water
1 pint water
1/2 cup cornmeal
1/2 cup flour
1/2 cup buckwheat flour
1 1/2 tsp. salt
3/4 tsp. pepper
1lb. fresh ground pork sausage (not in the skin)
6oz. ground calf's liver

When ordering the pork sausage and calf's liver, ask your butcher to grind them for you. In a saucepan add 1 quart + 1 pint of water, ground sausage, ground liver, salt, and pepper--if mixture is not covered with water add more water until everything is covered. Cook on medium heat for 30 minutes--stir occasionally. Once cooked, drain and keep the broth. Measure the broth and add enough water so you have 1 qt. and 1 pt. of broth. In a bowl add cornmeal, flour, and buckwheat flour--add broth slowly and stir. Slowly add the flour/broth mixture to the meat mixture in the saucepan. Stir and cook for 15 minutes over medium heat. When cooked, pour entire mixture into a greased loaf pan. Let it cool, then place in refrigerator for 24 hours. The next day, use a knife to go around the edges of the loaf pan and flip pan upside down onto a plate. Use a sharp knife to slice loaf into pieces (like you're slicing a loaf of bread). Use a frying pan with canola oil over medium heat--brown one side of each piece of scrapple, then the flip side. Top with molasses or apple butter for serving. Refrigerate unused pieces.