This recipe for scrapple was handed down to me on an old newspaper clipping without a date. The first section of the directions, however, suggests that it was written when every family did its own butchering. For the sake of authenticity I'm including those directions here, but I sincerely wish for you a local butcher to take care of some of the earliest steps.
" To begin, a hog’s head should be cut in half, or even quartered. (The ears make for convenient handles while sawing the skull.) While an axe or cleaver can be used to split the head, a saw is preferable in that it produces no bone fragments Once the head is sectioned, remove the brains, the teeth, the eyes, and the ear drums. Next, add all desirous head and non-head matter, including heart, feet and tail."
Now it's your turn:
• 2 pounds raw pork scraps
• 1 whole fresh pork hock
• 2 cups yellow cornmeal
• 1 teaspoon cayenne pepper
• 1 teaspoon sage
• 1 tablespoon salt
• 1 teaspoon white pepper
• 2 teaspoons black pepper
Cut up pork into 2-inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.
Pull meat from bone and chop all the meat with a knife. Set aside. Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, about 15 to 30 minutes.
Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides. Serve with gravy or tomato sauce.
(If you're serving this to me, please use LOTS of gravy!)