I believe this is what you're looking for;
I've never tried this, just happened to have the recipe.
LT

Philadelphia Scrapple

4 Pigs knuckles
1 Pound Liverwurst
1 lg Onion, stuck with 3 whole Cloves
3 qt Water
1 1/2 tsp Salt
1 Tbsp Pepper
1 tsp Ground sage
3 cup Cornmeal
All-purpose flour, for Dredging sliced scrapple
Butter, fatback or Vegetable oil for frying

Place pigs knuckles in a large pot; add pork, onion, and water. Cook
slowly, covered, for 2 1/2 hours; drain, reserve broth. Chill meat and
remove fat; separate meat from bones. Chop meat. Place meat in a kettle
with 2 qts of the reserved broth. Add salt, pepper and sage; bring to a
boil. combine cornmeal with remaining 1 qt of reserved broth and stir
into boiling mixture. Cook over medium heat until thickened, stirring
constantly. Cover and cook over very low heat; stir again after 20
minutes. Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and chill
overnight. Cut into slices, coat with flour and brown in butter or bacon
fat. Serve hot with fruit for a hearty breakfast.


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/