Recipe: Philadelphia Scrapple

Recipes using Durkee Whole Thyme Leaves

• 2 pounds shoulder of pork, bone in
• 2 cups yellow cornmeal
• 1 tsp sage
• 3/4 tsp thyme

1. Boil shoulder of pork until tender; put through meat grinder and return to liquid.
2. Season with salt and pepper.
3. Bring to boil and thicken with 2 cups yellow cornmeal.
4. Cook 15 minutes. Just before taking off stove, add 1 teaspoon sage and 3/4 teaspoon thyme leaves and stir in.
5. When done, pour into a loaf pan and place in refrigerator.
6. Slice about 3/8 inch thick, and fry, cooking until brown, flipping and cooking other side until brown.