Traditional Scrapple
INGREDIENTS
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1 whole pork butt, cut into 6 to 8 pieces
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4 whole hocks, fresh
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1 whole onion, peeled and cut in half
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3 stalks celery, roughly chopped
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1 tablespoon black peppercorns
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4 bay leaves
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Water
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1 tablespoon cayenne pepper
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2 tablespoons ground black pepper
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3 tablespoons kosher salt
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1 tablespoon chopped sage leaves
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3 cups white cornmeal
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3 cups yellow cornmeal
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Clarified butter for pan frying
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Applesauce or maple syrup
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