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Ok this isn't traditional. It should be made with scraps of meat because you don't waste a thing when butchering. That scrap
may mean the difference between making it thru the winter or not. And why waste your work? This one is a "cleaned up"
version from PBS. That or Scrapple is part of your farm breakfast. NO they are NOT the same thing. At least here. I know I
grew up eating both.
SERVES 6
2 lbs country-style pork ribs
1/2 teaspoon ground mace
1/2 teaspoon sage
1/2 teaspoon marjoram
2 slices smoked liverwurst, aka braunsweiger
1/4 cup cornmeal
1/4 cup buckwheat groats
syrup
1. Cook the ribs and spices for 2 hours in water to cover. Refrigerate overnight.
2. Remove the grease from the top of the broth. Shred the ribs and add to the broth.
3. Bring to a boil. Break up the braunsweiger and cook with the ribs.
4. Slowly add cornmeal and buckwheat and whisk until smooth. Pack into a loaf pan and refrigerate overnight.
5. Remove from the pan and slice. Saute until brown and serve with syrup.
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