Scrapple

 

 

Spleen

 

Kidneys
The lungs, or as they were known in times past, the “lights”

Scrapple is a perfect breakfast food – it is meaty, savory, and sticks to your ribs.  It is delicious and nourishing, and a perfect way to start off the day.

I like it because it is a delicious way to use some of the odd organs that my children would otherwise turn their noses up at.  It uses kidney, heart, and lungs, or as they used to be called, the “lights”.  I think this is because the lungs are very light-weight because of the pockets of air in them.  It also has broth, cornmeal, and herbs.

The kidneys, heart and lungs are put to boil in a large pot of water.  When they are cooked, they are taken off the heat to cool in the broth.  Once cool, they are ground and mixed with ground pork, salt, sliced onions, and seasonings.  The mixture is cooked.  Then cornmeal is stirred in until it is cooked and thickened, and it is poured into a pan to set.  Once set, it can be sliced and fried.  We slice it up and store it in the freezer.  It is easy to take it out the night before to defrost, and cook it up for a quick and healthy breakfast the next morning.

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