This recipe was passed along to Allen by his mother. The seasonings are traditional, but if you (like some of us) don't care for the taste of sage, it can easily be eliminated. We've made this recipe with either pork tenderloin or a pork roast that has been boned. Once the scrapple is cooked, cooled and removed from the pan, it can be sliced and placed between sheets of plastic wrap prior to freezing. At breakfast, heat clarified butter in a large skillet, add the frozen scrapple slices and saute until golden brown.
In a Dutch oven, combine 4 cups of water, pork and cloves. Cook until pork is done (about 45 minutes). When meat is cool, cut into chunks and place the pork and onion in a food processor. Process until coarsely ground.
In a large saucepan, combine corn meal, salt and cold water. Slowly stir in chicken broth. Cook until the mixture thickens. Add the meat and spices. Cover and simmer one hour, stirring occasionally. Place meat mixture in wet loaf pan and refrigerate. When completely chilled, remove from pan and slice. Scrapple can be kept refrigerated for two days, or frozen up to one month. When ready to serve, heat clarified butter in a large skillet. Add scrapple and cook over moderately high heat, turning frequently, until golden brown. 8 servings.