Ponas
This is a family recipe that we have made for over 90 years; I believe it can also be known as Scrapple. And incidentally you can make it with other parts of pork.
1/2 gallon broth
1 1/2 Tbsp. salt
1 tsp. allspice
3 1/2 C. cornmeal
1 chopped onion
Pepper to taste
1/2 C. flour
3 C. pork
1 1/2 Tbsp. salt
1 tsp. allspice
3 1/2 C. cornmeal
1 chopped onion
Pepper to taste
1/2 C. flour
3 C. pork
Coarser the meat the better. Mix together and cook until thick. Pour into loaf pans it will set and gel. Can be frozen. Serve by slicing and fry until crisp.
Our family has made this for over 90 years. Normally the hog head is used except the jowls, they are trimmed off and cured for bacon. You normally split the head and clean, boil meat until it falls off of the bones, saving the broth.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
There are no specific cooking instructions on this dish. What temperature? How long do I cook it? Please be more detailed.