When I was a kid, the fall of the year was butchering time. Dad usually had a castrated boar that he had fattened up for the kill. I never understood why a farmer would fatten up a pig. You can only use so much lard. Anyway, I have a question for you. Have you ever made scrapple? I remember when the pig's head would be cooked and all the meat carefully cut or pulled away from the bone. Sounds gross, doesn't it? Head cheese is good but it is a bit different from my recipe for scrapple. Do you have some pork sausage languishing in your freezer? Here's a use for it.

SCRAPPLE
1 1/2 pounds bulk pork sausage
14 ounce can sweetened condensed milk
1 cup yellow cornmeal
1/2 teaspoon black pepper

Place sausage in deep skillet. Stir and cook over medium heat until browned. Drain and discard drippings. Rinse meat under cold water. Break up sausage into pea-sized pieces. Return to skillet with condensed milk and heat over medium heat until bubbly. Immediately stir in cornmeal and black pepper. Reduce heat to simmering. Continue cooking and stirring for about 5 minutes. Mush will be stiff. Place into a 9 inch loaf pan. Cover and chill overnight. To serve, remove from pan and cut in 1/4 to 1/2 inch slices. Saute until golden in non-stick skillet.