My inlaws were farmers in Missouri, mainly beef,hogs,and crops. My FIL lived during the great depression and they ate every part off of an animal,nothing was waisted. We butchered a hog 15 years ago and ate the liver for lunch. My wifes cousin came over for the head,they also made something called blood sausage.
,they also made something called blood sausage.
Now you are talking, LOL, good stuff also. Just search Google for "Morcilla" to get the right type of blood sausage.
need to make scrapple
Its hog liver, hog meat and corn meal some other stuff
cooked ground and made into loafs then you slice it and pan fry crispy
Its great.
My family recipe uses 1/3 pork liver if you have 3 lbs meat 1 is liver makes it way better
Here are some recipes to try -
Old-Fashioned Scrapple
The name of this Pennsylvania Dutch dish comes from the chopped "scraps" of cooked pork that are mixed with ground cornmeal broth and seasonings. The squares of scrapple are fried and traditionally served hot for breakfast or brunch.
1 pound boneless cooked pork loin, chopped
1 cup cornmeal
1 14-1/2 ounce can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 tablespoons vegetable oil, or as needed
In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Unmold; cut scrapple into squares. Combine flour and pepper; dust squares with flour mixture. In large skillet brown scrapple on both sides in a small amount of hot oil. Serves 12.
Nutrition Facts
Calories 158 calories, Protein 13 grams, Fat 5 grams, Sodium 180 milligrams, Cholesterol 29 milligrams
Philadelphia Scrapple
2 pounds pork shoulder (or pork butt)
1 whole fresh pork hock
2 cups yellow cornmeal
1 teaspoon cayenne
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper
Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.
Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.
Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, about 15 to 30 minutes.
Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides. Makes 12 servings.
Nutritional information per serving: 265 calories; 14 g fat; 15 g protein; 18 g carbohydrates; 54 mg cholesterol; 583 mg sodium.
(Recipe courtesy Bette's Oceanview Diner)
