Scrapple
When I was a kid, the fall of the year was butchering time. Dad usually had a castrated boar that he had fattened up for the kill. I never understood why a farmer would fatten up a pig. You can only use so much lard. Anyway, I have a question for you. Have you ever made scrapple? I remember when the pig's head would be cooked and all the meat carefully cut or pulled away from the bone. Sounds gross, doesn't it? Head cheese is good but it is a bit different from my recipe for scrapple. Do you have some pork sausage languishing in your freezer? Here's a use for it.
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