I got cold out there this afternoon...leftover shoulder roast and potato cakes was good, but I needed more to warm me up...this is from the first batch of scrapple I made in December. It was made with the rump bones, leg bones, and shoulder blades. It came out pretty good for a first try. There is no pork so it is not greasy at all and likes a little butter touched on the pan. Really easy to store in freezer with a vacuum sealer.
The second batch from my buck is even better - I used the whole backbone, stripped neck, cut ribs, shoulder blades, and the front shin bones that I don't like giving to the dogs. The rump roasts went to a friend so those bones didn't make it. The backbone and ribs typically go in the trash so using them was nice, and I was able to keep six good dog bones. A very full 23qt canner load plus 3 qts of water, cooked at 15psi for about 100 minutes made enough meat and broth to make over 20 lb of finished scrapple. Just let it cool a bit and it is easy to strip the scrap off. Run the scrap through a food processor in small batches with some of the broth to smooth it out. After heating for a half hour, I added salt, pepper, apple cider vinegar, flour, and cornmeal. Plus a little allspice. When almost ready, I added some blender-ed oatmeal to finish up the thickening. This adds a little sweetness I think and really thickens it up nicely compared to just flour and cornmeal.
I do swing both ways when eating scrapple...maple syrup on most of it and a bit a ketchup on the edge of the plate.
Edit: I totally forgot I put the liver and heart in the 2nd run. That was boiled before the food processor. I couldn't figure how I got 20 lb just from the scrap.