Crusty Scrapple
3 lb Pork ribs 1 t Salt 1 Bay leaf 2 t Thyme leaves -(not ground thyme) 5 Cloves, whole 2 Yellow onions 1 c Cornmeal (coarse) 1/2 t Cayenne 1/2 t Sage leaves -(not powdered sage) 1...
Ingredients
- 3lbpork ribs
- 1tsp salt
- 1bay leaf
- 2tsp thyme leaves
- 2yellow onions
- 1cup cornmeal (coarse)
- 1/2tsp cayenne
- 1/2tsp sage leaves
Directions
- 1
3 lb Pork ribs 1 t Salt 1 Bay leaf 2 t Thyme leaves -(not ground thyme) 5 Cloves, whole 2 Yellow onions 1 c Cornmeal (coarse) 1/2 t Cayenne
- 2
Simmer pork ribs with salt, bay, thyme, cloves and onion in the water till 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 liquor 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 Cuisinart, 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