South Carolina Scrapple

About Scrapple
Scrapple is a cornmeal mush made with scraps of pork – leftover odds and ends.  It is seasoned with onion ,  herbs and spices and shaped into loaves for slicing and frying similar to  a pork sausage. 

The scrapple loaf is sliced and fried for breakfast like a sausage pattie, crispy on the outside, soft on the inside.  The fried slice is often served with maple syrup, ketchup, applesauce, or with eggs for breakfast.

South Carolina Scrapple Recipe
Select 3 pounds of bony pieces of pork.  For each pound of meat use a quart of water and simmer until the meat drops from the bone.  Remove the meat from bones.  Bring the remaining broth to a boil, adding water if needed to make 2 cups.  Slowly add 2 cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly.  Chop the meat and put it in the pot.  Season with salt, pepper and the juice of an onion.  Cook for 2 minutes, stirring constantly.  Pour the hot scrapple into a dampened oblong pan or loaf pan.  Cool until cold and firm.  Slice and brown in a hot skillet.  If the scrapple is rich with fat, no fat is needed for frying, otherwise fry in butter.