DandtheBs posted this recipe a few days ago. Having never made scrapple, but being a devotee of the sainted pig and always looking for something new to do with him I thought to spend a Sunday [appropriate enough] making a batch. 

Scrapple is defined as cornmeal boiled with pork scraps with the resulting mush allowed to solidify, sliced and then fried. Corn meal is pretty easy to come by, but unless one is down on the farm pork scraps can present something of a problem. The bees's recipe called for a couple of pounds of pork shoulder. Well, that's easy enough. I had more than that so I expanded the entire thing by about a third.

While making this stuff takes a fair amount of time, much of it is unattended. The last twenty to thirty minutes are killer, however, as the cook has to stand at the stove relentlessly stirring the final product to insure that it is cooked thoroughly and that it thickens appropriately.  The mix becomes thick enough to choke an Evinrude, so you are forewarned. It will absolutely burn and stick to the bottom of the pan so don't stop stirring. A tag team partner would not be amiss.

When all done, you have a product that tastes something like the commercial product, but there are significant differences; the main difference being that you know what's in it. Scrapple, being scraps, can include just about anything left from processing a pig and if you have some hesitation about consuming livers, hearts, lungs, trotters, brains and what-not the shoulder is the way to go. One recipe includes only pork heads - less snout and eyes. This one has nothing but pork shoulder, cornmeal, salt, pepper, sage, marjoram and thyme. It is enough work, the stirring, that I would recommend expanding the recipe and freezing some of it. It isn't something that you are likely to have time or the inclination to do on a regular basis, but it is quite good and useful to have around. 

The recipe suggests discarding the fat after cooking the  shoulder.

Don't do that! Ohnonono!

By using the braising liquid entirely you get a slice that frys to a wonderful crispness on the outside while becoming a creamy miracle on the inside.  While it smelled fairly vile in the making, the sauteing process produces an unexpectedly sweet and pleasant smell. I sliced it about 3/4" thick. Anything less and it might not hold together in the sauteing. There are no binders here other than the cornmeal and the gelatin produced by the long slow cooking of the pork bones. 

Because I had expanded the recipe by a third, I decided to add chopped liver to the last loaf. I could not find Pork liver so I had to use calf's and this is quite mild. This changed the texture more than the taste although the liver edition has an added dimension. It seems we prefer the liverless version with maple syrup for breakfast, but the livered one wins out at dinner and takes only minutes to become the meat course.