UNCLE HANS’ CITY SCRAPPLE (Pennsylvania Dutch pork loaf, for an 8 cup loaf pan)
2 pounds best-quality pork sausage meat
1-1/4 cups store-bought boxed yellow corn meal
4-1/2 cups well-flavored meat or poultry stock
salt, freshly ground black pepper and sage to taste
2 large eggs
more corn meal and sausage fat or butter for sauteing
1. Break up the sausage meat and saute it in a large frying pan over moderate heat, breaking it up and stirring it occasionally until it has lost its pink color, about 10 minutes.
2. Place the cornmeal into a 3 quart saucepan and, by dribbles at first, whisk in the stock. Bring to a simmer, stirring, and simmer 5 minutes, or until a quite thick mush. Cover and set in a larger pan of simmering water; cook 40 minutes, stirring occasionally. Uncover, and stir over moderately high heat until very thick, and the mush holds its shape quite solidly in a spoon.
3. Combine the sausage and cornmeal, blending thoroughly. Stirring over moderately low heat season well with salt, pepper and sage – exaggerate a bit on the sage. Remove from heat, stirring to cool slightly, and beat in the eggs one at a time.
4. Preheat the oven to 350*. Grease an 8 cup loaf pan with pork fat or butter and pack the scrapple mixture into it, banging on the table to remove air pockets. Cover with greased foil (greased side down), and bake it in the middle level for about an hour, until the scrapple has swelled up ½ inch or more.
5. Remove from the oven and let the scrapple cool for an hour, then cover and weight down until cold; refrigerate until chilled.
6. To serve, scrape off surface fat. Set the pan over heat to loosen the scrapple loaf; run a knife around the sides and unmold onto a board. Slice the scrapple crosswise into pieces about ¾ inch thick. Dredge in cornmeal, and saute in sausage fat or butter and oil to brown lightly on each side. Serve at breakfast with fried or scrambled eggs.
from Julia Child, The Way to Cook