Philadelphia Scrapple

How to make Philadelphia Scrapple Recipe - The Pennsylvania Dutch call this Ponhaws. It was originally a thrifty way to use scraps of pork after hogs had been butchered.

Makes about 32 slices.

Ingredients:
2 pounds fresh pork shoulder
1-1/2 quarts water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups cornmeal
1 teaspoon dried leaf summer savory
1/2 teaspoon dried leaf thyme
Additional salt and freshly ground black pepper (optional)

Method:
Place pork in a Dutch oven. Add water, salt and pepper. Bring to a boil.

Reduce heat and simmer 45 minutes to 1 hour or until meat comes away from bone easily.

Remove meat. Strain broth; there should be about 4 cups broth. Shred meat. Return to Dutch oven with broth. Place over medium heat and slowly stir in cornmeal, keeping mixture smooth.

Add savory, thyme and more salt and pepper to taste, if necessary. Simmer 15 minutes or until cornmeal is cooked.

Press mixture into 2 (9" x 5") loaf pans. Refrigerate. To serve, cut into slices and fry in butter.

Notes:
Today, it can be an economical way to use the leftovers from a pork roast. Even though the recipe calls for fresh pork shoulder, you might roast a piece of pork shoulder 2 pounds larger than you plan to serve at a meal and use the remaining meat for making scrapple. The pork is mixed with cooked cornmeal, chilled in a loaf pan, then sliced and fried as desired.