Next, all desirous head and non-head matter, including heart, feet and tail, are cooked in a pot
with just enough water to cover. During cooking, meat loosens from bone and the skin, ears, rooter
and nearly all head gristle softens. The resulting broth harbors an explosion of nutritional
goodness!
Bones and loosened meaty matter are strained from the broth, which should be set
aside. When the meat has cooled, pick through it, removing bones and hard gristle.
Grind up the skin and soft gristle, rooter and so on. Recombine
the ground meats with all but about a cup of the strained broth.
For each two cups of broth reunited with meat, add one cup cereal
to thicken. Bring to a slow boil, stirring all the time. Add salt, black pepper,
red pepper, sage, onion powder, and if you're feeling adventurous, some bacon bits.
Continue stirring until it arrives at the consistency of porridge. Pour into loaf pans and cool.
The Scrapple is finished!
Although edible raw, Scrapple is usually sliced and fried in
butter or lard. Served in a deep, placid pool of egg yolk and ketchup, it is a veritable cholesterol meltdown.
It is inarguably and unfathomably vile.
