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An easy to make scrapple for breakfast! My 5 year old daughter loves to make it, and the whole family loves it! I have used many meat combinations, including clams (!), but have found that ground pork and liver give it the classic flavor. I use chicken livers to keep the liver flavor mild for the family, and they mash up smooth...but beef or pork liver works well, too. Also good with ground turkey.
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In a large pot, bring meat and stock to a boil
Slowly mix the corn meal into the boiling stock
Add remaining ingredients and stir until mixture begins to thicken
pour mixture into 9x5 inch loaf pan and chill for 12 hours
to serve, turn the loaf out onto a cutting board
and slice 1/2 to 3/4 inches and fry in a well greased frying pan.
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