Scrapple Pork Jelly

Ingredients:

• 1 whole pork shoulder, cut into 6-8 pieces
• 4 whole shanks, fresh
• 1 whole onion, peeled and halved
• 3 stalks celery, coarsely chopped
• 1 tbsp. black peppercorns
• 4 bay leaves
• 3 tablespoons coarse salt
• 2 tablespoons ground black pepper
• 1 tbsp. cayenne pepper
• 1 tbsp chopped fresh sage
• 3 cups white corn flour
• 3 cups yellow corn flour
• Clarified butter, for frying
• Applesauce or maple syrup, for serving

Preparation:

1. Place the pork, shanks, onion, celery, peppercorns, and bay leaf in a large saucepan. Add water to barely cover and simmer over low heat until the pork is tender and falling off the bone, about 2 hours.
2. Drain the broth and set aside. Transfer the contents of the pan to a baking sheet so you can easily remove the celery, onion, peppercorns, bay leaf, and any bones. Remove all the meat from the bones, carefully removing any bone fragments.
3. Place the meat in a food processor fitted with the blade attachment and chop coarsely. Do not over-chopped.
4. Measure out 4 liters of broth and return it to the pan along with the chopped meat and salt, ground black pepper, cayenne pepper, and sage. Bring to a simmer over low heat.
5. Add cornmeal and stir. Simmer over low heat until the mixture thickens, about 15 minutes. Add a little broth or water if necessary.
6. Pour into 3 loaf pans and refrigerate until completely set, preferably overnight.
7. Remove the jelly from the pan, cut into slices, and fry in melted butter until golden brown. Serve with applesauce or maple syrup.