Scrapple

The following is from Wikipedia: "Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves and allowed to cool thoroughly until gelled. I am from the south and I had only heard of it on the Food Network Channel, I had never heard of it being made in the south.. Scrapple is best known as a regional food of Delaware, South Jersey, Pennsylvania, and Maryland. I don't think that I would like it at all..

My grandmother used to make it all the time and it isn't just a southern dish because she came to Nebraska from Wisconsin in the early 1912s. Her family came over on the Mayflower. She would take beef neck or pork bones and even chicken. she would simmer the meat until it fell off the bones then add corn meal. I tried to make but couldn't get the consistency right.

I love scrapple. I put a little butter and maple syrup on mine. I like my scrapple fried real crisp. I do not have scrapple very often. Fried cornmeal mush is good, but scrapple is so much better.