Sausage may also be stuffed into casings for use either with or without smoking. Artificial casings can be obtained from local butchers or natural casings (small intestines) can be used. Natural casings should be washed thoroughly, cleaned, and scraped prior to use. Stuffing sausage requires skill and proper equipment. It is best to have sausage stuffed and smoked by a local custom processor.
Scrapple, a favored breakfast dish in many sections, is made of cooked pork and broth thickened with cornmeal, flour, and sometimes shorts. The following formula is popular:
• 30 pounds of cooked and ground meat • 30 quarts of broth • 10 pounds of cornmeal • 3 pounds of buckwheat or rye flour • 1½ pounds of rolled oats • 15 ounces of salt • 3 ounces of pepper
Cuts of pork such as the head, tail, kidneys, heart, tongue (skinned), spareribs, and pork trimmings may be used to make scrapple. Clean and trim all pieces thoroughly and place them in a pot or vessel; cover with water and cook until the meat separates easily from the bone. Separate the meat from the bones and grind or chop fine. After grinding return the meat to the broth and bring to a boil, add corn meal, buckwheat flour, and rolled oats and cook until the mixture has the consistency of thick mush. Season with salt, pepper, and spices; remove from the heat and pour into molds or shallow pans to harden.
When adding the cereal, moisten it with some of the cooled broth so that it may be added without forming lumps.
If made properly, scrapple can be sliced and fried easily with little crumbling.
Headcheese is easy to make. Split the head, remove the eyes, clean the ears and nostrils, cover the cleaned pieces in water with the tongue, heart, and some lean trimmings and cook until the meat is well done and separates easily from the bones. Grind the meat and cover with broth. Add seasoning (salt, pepper, and others if desired), cook for 15 to 20 minutes and pour into pans. Headcheese can be eaten cold or fried the same as scrapple or panhas. Headcheese does not hold together as well as scrapple because of the absence of corn meal and flour.
The following quantities of seasoning per 100 pounds of cooked meat, including the added broth, are recommended: