Hi Stephanie,

I think you must mean Scrapple. My Grandma and Grandpa moved to Buffalo in the late thirties when my Grandpa was relocated to the Westinghouse plant here in Buffalo. They came from a community in the Pittsburg area called Swissvale. My Grandma used to make this for breakfast on the weekends. I used to love it! I don't have her recipe but I found this one on line that looks similar.

Pennsylvania Scrapple

For those of us who love scrapple I think that there is nothing as satisfying, especially as a breakfast meat. Properly made and cooked, it has the flavor of a good pork sausage combined with the crispness of bacon.

There are a number of Scrapple recipes, however, this is an old family one that has proven itself for years. One of its strong points is that it cooks well; and perhaps even more important, it survives freezing without damage.

Scrapple

2 pounds ground lean pork
1 lb beef liver
1 cup buckwheat flour
2 cups yellow corn meal
1 cup of barley
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts of water

In a large pot, add the water and bring to a boil. Add the liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return to pot. Add the ground pork, a little at a time, and stir. If you add the pork all at once, you will end up with a big "clump". Boil at about a simmer for 20 minutes.

In a large bowl mix the buckwheat flour, corn meal, barley, salt, and spices; add to meat and broth slowly, constanstanly stirring. Simmer gently for one hour or until barley is cooked through, stirring very frequently. Use lowest possible heat, as mixture scorches easily.

Pour into greased loaf pans, (you will need two - this receipt will make two four pound pans for a total of eight pounds) bounce the pans a couple of times so that the Scrapple settles, and let cool. At this point it is best to let the let the Scrapple set in the refigerator overnight.

Now, as you arise in the morning, remove the scrapple from the refer and cut into to 3/8 inch slices. To freeze, lay a sheet of waxed paper between slices and then put in ziplock bags and into the freezer.

To serve, thaw and dust with flour and fry in either bacon grease or lard until golden brown. Should you decide to use "Pam" or other such modern devices, you will not only ruin the Scrapple, but my grandmother, and perhaps her grandmother who developed this receipt will descend upon you and rack vengeance beyond imagination.

Some people prefer their Scrapple with maple syrup. Personally, I like to lay a couple of slices of Scrapple along two fried eggs, put lots of butter on the Scrapple, then grab my pepper mill and make everything look like a gravel truck just past over it. And, as you eat, mix the eggs and Scrapple together and use a good "pusher" (fresh crusty bread) to get it together. Enjoy.