My family has a traditional Christmas breakfast meal- perhaps some of you from up in New England may be familiar, but it's a head scratcher for most down here in the south. 'Pon Haus' for you Dutch folk, or 'Scrapple' might be more recognizable. But I've been carrying on the tradition, as I understand, from generations before me. Although the closest southern dish might be referred to as 'Souse' or, ahem, 'Hogs head Cheese', I can attest that the ingredients I use are recognizable and user friendly
. Start with a pork shoulder, just cover with water and simmer until it falls off the bone. Pass it through a grinder and return to the broth and add ground spicy sausage, bring back to a simmer and generously season with cayenne, black pepper, some Tony's and salt. Then add fine ground corn meal and stir, repeat, until you just can't stir in any more. Pack into a cake pan, chill, cut into bricks, then slice and fry. Serve with eggs over easy and move over Santa.
