Philadelphia Scrapple

• Ready In: 0 mins
• Yields: 2 loaves

Ingredients

• 2  cups  lean pork, diced
• 1 1⁄2 teaspoons salt
• 1⁄8 teaspoon sage
• 1⁄8 teaspoon marjoram
• 1⁄2 teaspoon black pepper
• 2  cups cornmeal
• 2  cups whole wheat flour

Directions

1. Place pork in large saucepan with 4 quarts water; bring to a boil, then reduce heat and cook until pork is tender, about 15 minutes.
2. Drain, reserving 3-quarts cooking liquid.
3. Grind meat fine; bring reserved liquid to a boil.
4. Add sage, marjoram and black pepper.
5. Gradually stir cornmeal and then flour into the boiling broth.
6. Add meat, then reduce heat to low; cook for 30 minutes, stirring frequently.
7. Pour into 2 loaf pans; chill until firm.
8. To serve, slice and fry until brown.