Pennsylvania Scrapple, Scrambled Eggs and Suji Toast

Protein-packed scrapple, eggs, and toast – an energy-giving breakfast, perfect for busy mornings!

1. 1

   Simmer the Pork

   • In a large stockpot or Dutch oven, combine the pork shoulder, pork liver, and 8 cups of water.
   • Bring the mixture to a boil over high heat, then reduce the heat to a low simmer.
   • Cover the pot and let it simmer gently for 2.5 to 3 hours. The meat should be exceptionally tender and falling off the bone if any are present.
   • During the first 30 minutes of simmering, use a spoon to skim off any foam that rises to the surface.
2. 2

   Prepare the Meat and Broth

   • Using a slotted spoon, carefully transfer the cooked meat to a large bowl and allow it to cool until it's safe to handle.
   • Strain the broth through a fine-mesh sieve into another large bowl or clean pot. You should have approximately 6 cups of rich broth. If you have less, top it up with water to reach 6 cups.
   • Once the meat is cool, finely chop it or shred it with two forks. For a more traditional, finer texture, you can pulse it a few times in a food processor. Discard any gristle or bones.
3. 3

   Make the Cornmeal Mush

   • Pour the 6 cups of strained broth back into the stockpot and bring it to a steady simmer over medium heat.
   • In a separate mixing bowl, whisk together the yellow cornmeal, buckwheat flour, and the remaining 2 cups of cold water. Continue whisking until you have a completely smooth slurry with no lumps.
   • While whisking the simmering broth constantly, slowly pour the cornmeal slurry into the pot in a thin, steady stream. This gradual process is key to preventing lumps.
4. 4

   Cook and Season the Scrapple

   • Reduce the heat to low and continue cooking the mush, stirring frequently with a sturdy wooden spoon or heatproof spatula for 30-40 minutes. Scrape the bottom and corners of the pot to prevent scorching. The mixture will become extremely thick.
   • Stir in the prepared chopped pork, salt, black pepper, ground sage, and ground thyme.
   • Continue to cook and stir for another 5-10 minutes to allow the flavors to meld and ensure the meat is heated through.
5. 5

   Chill the Loaf

   • Lightly grease two 9x5-inch loaf pans with butter or non-stick spray.
   • Carefully spoon the hot, thick scrapple mixture into the prepared pans. Use a spatula to spread it evenly and smooth the tops.
   • Allow the pans to cool on a wire rack to room temperature. Once cooled, cover them tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, until completely cold and firm.
6. 6

   Fry and Serve

   • Once fully chilled, run a knife around the edges of a loaf pan and invert the firm scrapple onto a cutting board.
   • Slice the loaf into 1/2-inch thick pieces.
   • Melt 2 tablespoons of butter or bacon fat in a large cast-iron skillet over medium-high heat.
   • Carefully place the scrapple slices in the hot pan, leaving space between them. Do not overcrowd the pan; fry in batches if necessary.
   • Fry for 4-6 minutes per side, without moving them too much, until a deep, golden-brown, and crispy crust forms. Flip carefully and repeat on the other side.
   • Transfer the crispy scrapple to a plate and serve immediately with your favorite condiments.

• Heat a non-stick tawa or frying pan over medium-low heat. Add about 1 tsp of ghee and let it melt.
• Carefully place the bread slice on the pan, batter-side down. Press gently with a spatula.
• Cook for 3-4 minutes until the suji topping is golden brown and crispy. Low heat is key to cooking the rava through without burning the bread.
• Drizzle a little ghee on the top side of the bread, then flip. Cook the other side for 1-2 minutes until golden and toasted.