Scrapple Mush

Ingredients

• 1 pound ground pork
• 1/2 cup cornmeal
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground sage
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/4 cup all-purpose flour
• Oil for frying

Directions

1. In a large bowl, combine the ground pork, cornmeal, garlic powder, onion powder, black pepper, sage, nutmeg, and salt. Mix until everything is well combined.
2. Shape the mixture into small patties.
3. Heat a large skillet over medium heat and add enough oil to coat the bottom of the pan.
4. Dredge the patties in flour, shaking off any excess.
5. Fry the patties in the oil until golden brown and cooked through, about 5 minutes per side.
6. Serve warm with Toast and maple syrup.

Interesting Facts

• Scrapple is believed to have originated in Pennsylvania in the late 1700s.
• Scrapple is also known as “ponhaus” or “panhaas” in some areas.
• Scrapple is a popular dish in the Mid-Atlantic region of the United States.