Preparation

• Step 1 BROTH: Add all broth ingredients in a large kettle and bring to a boil.
• Step 2 Then reduce heat and allow to simmer for three or more hours.
• Step 3 You can also use a pressure cooker for this stage if desired.
• Step 4 In either case cook until all meat falls from the bones then allow it to cool and strain to catch the rich broth.
• Step 5 Separate the meat from the bones and gristle reserving all the meat.
• Step 6 Chop the meat up finely.
• Step 7 MEAT: While the broth is simmering, fry the sausage and liver.
• Step 8 Break it up finely while it cooks.
• Step 9 Add the SPICES & FLAVOR ingredients to the pan and continue cooking until the meat is well browned.
• Step 10 When available, add the finely chopped meat from the pork broth and mix well.
• Step 11 Taste the mixture and adjust the seasoning to your taste.
• Step 12 It should be quite strongly flavored at this point as the grains will dilute the flavors quite a bit.
• Step 13 At this stage grease 3 - 4 loaf pans or other baking containers.
• Step 14 You won't have hands/time free to do this later as the grains require nearly continuous stirring and attention.
• Step 15 GRAINS: Bring the pork broth in the large kettle up to a boil.
• Step 16 Add in the cornmeal slowly with continuous stirring.
• Step 17 Reduce heat and continue stirring while it starts to thicken.
• Step 18 Slowly add in the oatmeal and continue stirring.
• Step 19 As the mixture thickens start adding in the flavored, browned meat.
• Step 20 Include all of the drippings from the meat pan.
• Step 21 Continue cooking over medium-low heat until a thick porridge is formed.
• Step 22 Add more water or broth as needed to adjust the mixture to a thick, barely pourable, consistancy.
• Step 23 Taste the porridge and adjust the spices as desired.
• Step 24 The mixture should have a definite "Breakfast Sausage" flavor to it.
• Step 25 Pour the porridge into the prepared loaf pans and allow it to start cooling.
• Step 26 Move the pans to the refrigerator to chill.
• Step 27 When chilled the scrapple may be removed from the loaf pans and wrapped in plastic to be frozen if desired.
• Step 28 The frozen loaves keep for several months in the freezer.
• Step 29 To prepare & serve: Thaw if needed.
• Step 30 Cut slices about 3/8 inch thick.
• Step 31 Fry as you would sausage patties or French toast.
• Step 32 You want a browned, crisp exterior and warm, soft interior.
• Step 33 Serve with fried eggs.
• Step 34 Top the scrapple slices with molasses or maple syrup as desired.