Pork Scrapple

Instructions

1. In a large skillet, cook the ground pork over medium heat until it is no longer pink. Break up the meat into small pieces as it cooks.

2. In a separate large saucepan, bring the water to a boil. Gradually whisk in the cornmeal, stirring constantly to avoid lumps.

3. Reduce the heat to low and continue to cook the cornmeal, stirring occasionally, until it thickens, about 5 minutes.

4. Add the cooked ground pork to the cornmeal mixture, stirring to combine.

5. Season the mixture with salt, black pepper, sage, thyme, paprika, and red pepper flakes if desired. Adjust the seasonings to taste.

6. Continue cooking the mixture over low heat, stirring frequently, for about 10-15 minutes until it thickens and pulls away from the sides of the pan.

7. Line a loaf pan with parchment paper and lightly coat it with cooking spray.

8. Pour the pork and cornmeal mixture into the prepared loaf pan, smoothing the top with a spatula.

9. Let the scrapple cool to room temperature, then cover and refrigerate for at least 2 hours or overnight to allow it to set.

10. When ready to serve, slice the scrapple into 1/2-inch thick slices.

11. Heat a large skillet over medium heat and coat it with cooking spray. Fry the scrapple slices for 3-4 minutes per side until golden brown and crispy.

12. Serve the Pork Scrapple hot with a side of eggs, toast, or your favorite breakfast accompaniments.