No, this entry has nothing to do with Habbersett or Rapa Brand Scrapple. It has to do with a recipe for the delicious and enduring breakfast or sandwich treat. A treat that we can not get in Idaho, we have to import from Philadelphia or the immediate Philadelphia area. IO grew up with this for breakfast with scrambled eggs. I like it thin sliced and fried to a golden brown. In Philadelphia, you will get it thick sliced and as a sandwich. Anyway, here is a recipe on how to make this. Remember – It is using all the left-over parts of the hog after slaughtering. The key words are: all the left-over parts.

Source:
Author: Bob and Robin Young
Source: http://www.boisefoodieguild.blogspot.com
Web Page: http://www.rockinrs.com

Author Notes: This is an old recipe from Barbara Packham Nolan. There is no date on the recipe that is written on an old shirt cardboard form.

Yield: 10 pounds

Ingredients:
8 lbs Pork, ground. It can be scraps or sausage
6 lbs Stock, beef preferred
2 lbs Cereal, cornmeal or buckwheat flour
Wheat germ
1 crushed Bay leaf
1 T Sage, dried
2 T Salt
1 T Marjoram, dried
2 T Pepper
½ T Nutmeg
1 t Red Pepper flakes
2 t Onion powder

Directions:
1). Combine the first five ingredients in a large pot. Boil for about 30 minutes stirring constantly to prevent scorching. Cook until a thick gruel is formed.
2). Add the remaining ingredients and continue to cook until thickened. Remove the Bay Leaf.
3). Place in long loaf pans and chill overnight.
4). To serve: Slice off pieces and fry in oil until golden brown on both sides. Usually swerved with eggs.

Cooking Times:
Preparation Time: 1 hour
Cooking Time: 45 minutes
Inactive Time: 8 hours
Total Time: 9 hours and 45 minutes

So there you have it. Cheers!