Philadelphia Scrapple

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs ground lamb (finely ground)
• 2 cups yellow cornmeal
• 1/8 teaspoon basil
• 2 teaspoons sage
• 1 tablespoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon marjoram
• 1 tablespoon black pepper
• 1 1/2 teaspoons nutmeg
• 1/2 teaspoon onion powder

Recipe

• 1 in a large pot, barely cover lamb with water (not too much water) and cook on high until lamb turns a grey color and is tender.
• 2 strain all the water out real well and set lamb aside.
• 3 bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps.
• 4 return meat to the cornmeal mixture and mix thoroughly.
• 5 continue to stir over medium heat for additional 30 minutes.
• 6 add all of the seasonings and again mix thoroughly.
• 7 pour into either loaf pans or loaf baking dishes and immediately chill in refrigerator.
• 8 to serve, slice in 1/2 inch thick slices and fry in a skillet, being careful not to burn the scrapple.
• 9 you may or may not wish to serve with ketchup on top of the individual slices.
• 10 scrapple is an excellent addition at your breakfast with eggs and fried potatoes.