[bluedog103]

Originally Posted by Sparky-30

Every fall for many years we make our own scrapple. Its a depression era recipe on my wife's side.

Take a large pot, fill with water and add 8 to 10lbs of Pork Neck Bones, boil for approx 3 hours. When cooled, take out the neckbones and pick all the meat off, leaving the juices in the pot
Bring liquid back up to boil, drop meat back in, add 3 tablespoons of sage., or a little more if desired) & 2 chopped medium onions., also salt and pepper.
Stirring the pot is very important with a large handle spoon.
Start adding in corn meal slowly (you will be using 3 boxes of cornmeal), try not to get any lumps, keep stirring as it will start thickening. (Take turns stirring as it will wear you out)
After stirring for approx 20 minutes or so, have at least 6 casserole dishes, greased and ready to go. When thick enough, one person holds pot and the other dishes it out into the casserole dishes. Butter the top of each one and let cool. Put in frig afterwards.

Fry up in a little oil the next day, when frying make sure before flipping over, its cooked very well on one side. Add a little butter when on the plate and some salt.

Will make your tongue slap your brains out!

Sounds like a great recipe for scrapple. We love it in our household but try not to think of the usual ingredients as we eat it, but then if folks knew what goes in some hot dogs they wouldn't eat them either. I knew of one local butcher shop who used to mix beef hearts into the ground beef. We didn't especially care for it and most customers had no idea it was in their hamburger meat. Your recipe sounds much more tolerable.
Around these parts in New York State, pork neck bones can be hard to come by. Any suggestions of a different piece of meat?