SCRAPPLE

Scrapple is the ethnic food of the Pennsylvania Dutch , descendants of the late 17th and early 18th century immigrants to Pennsylvania , Maryland ,Virginia and North Carolina from southern Germany ,eastern France ( Alsace and Lorraine ) and Switzerland including the Mennonites and Amish .
SO WHAT IS SCRAPPLE ?
Also known as Pannhass ( pan rabbit ) , more likely it derives it name from the scraps of the pork ....( ah I can remember the days when pork necks
 were regarded as scraps and fed to the dogs )
Today sold as cooked pulled pork and sold in 250gm packages for $7.50 , so we are looking at $30 kg .( times change )
So scrapple is a mix of pulled pork (traditionally slow cooked pork neck )combined with corn meal buckwheat flour and spices .
The mix is then formed into a semi solid congealed loaf ( a terrine ) .
The loaf is then sliced and pan fried before serving ...
This is really delicious ...
Photos of the dish will soon follow ........
Add 500gm of shredded pork to 750 ml of chicken stock along with 4 tbs of ghee and slowly bring to the boil .
Mix 1and 1/2 cups of cornmeal with 500 ml of water .
Stir the cornmeal and water mix into the cornmeal .
Cook until thickened .
Add 1 tsp of cracked black pepper
1 tsp of ground sage
1 tsp of thyme
salt to taste .
Once the scrapple is thoroughly thickened , pour the mix into a loaf pan lined with cling wrap .
Chill in  refrigerator for 8 hours or overnight .
When it is time to serve , slice and then fry .
Serve hot with butter and surprisingly with a drizzle of maple syrup.
It really is delicious ..