JW wrote:as for scrapple and possum belly...the mind boggles...I think I'll give them up for Lent.
In the "Spirits" thread I made note of the fact I'd given up hard liquor for lent!
But I just couldn't do without my scrapple and possum belly
Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves and allowed to cool thoroughly until gelled.
possum belly Almost any variety of raw meats can be used, though pork is, by far, the most popular. The meat is ground and stuffed into either hog or sheep intestines, or a possum belly, which have been cleaned thoroughly and packed in salt, or into man-made collagen casings. The diameter of the casing will depend the kind of sausage being made. Small sausages, breakfast links and hot dogs, are stuffed into sheep or small hog casings. Regular hog casings are used for most kinds of sausage, especially Italian and Kielbassa. Large sausage is stuffed into beef casings, which range between 2½ to 4 inches.
Now, doesn't that just sound tasty!
Buen ummmm ummmmm Good! Camino,
Arn