Makes two loaves

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2 pounds fresh pork (shoulder, butt, or other)

½ pound pork liver

3 quarts pork stock (made from the pork cooking process)

1 pound cornmeal

12 ounces buckwheat flour

¼ cup salt

¼ cup pepper

¼ cup chopped sage

3-5 tablespoons oil

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1. Place pork and liver in a large pot and cover with water. Bring to a boil and simmer for 3 to 4 hours, until the meat is falling off the bone.

2. Strain the broth and set aside. Let meat cool.

3. Pick the meat off the bones and shred, as though making pulled pork.

4. Chop meat and liver into small pieces. Or, using a grinder, pass meat through the plate with the widest holes.

5. Using the same pot, take 3 quarts of the broth and bring it to a boil. Stir in sage, salt, and pepper.

6. Whisk the broth while adding the grains, pouring them in a steady stream. Let it come to a boil while continuously stirring.

7. Add meat and continue stirring until it becomes thick and homogeneous.

8. Pour into loaf pans and let cool overnight.

9. The next day, turn out the scrapple and cut into ¼ inch slices.

10. Heat several tablespoons of oil in a cast iron or thick-bottomed saute pan.

11. Place a slice of scrapple in the pan when it is hot.

12. Cook until it becomes dark and forms a crust. Turn over and repeat on other side.

13. Serve with eggs, pancakes, hot sauce, pepper jelly, or apple butter.

- From chef Adam Diltz, Johnny Brenda's

Per serving: Per serving: 315 calories, 30 g protein, 39 g carbohydrates, 7 g fat, 2 g saturated fat, 92 mg cholesterol, 510 mg sodium, 5 g dietary fiber, 1 g sugar.

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