My wife finally got around to getting me the recipe to post..... Scrapple is normally made from the leftover stuff at butchering time, so it really is an art more than an exact science, but this recipe will make great scrapple for those who don't butcher at home. 5 lbs of pork neck bones 1 gal water 3 cups cornmeal 2 tspns table salt fresh ground black pepper to taste 1/4 tspn sage Place water and neck bones in a very large kettle. Turn heat to med/hi. Add the salt and allow this to come to a full boil, then cover and reduce heat to med. This should cook until the meat is falling off the bones and the water is reduced to approx 3 quarts. Strain off the water and remove all bones. Be sure to double check for any bones before returning the meat to the water! Turn heat to low and add the cornmeal, stirring constantly so the mixture doesn't burn. It should have a "mushy" consistency when all of the meal is added. You may add more water if it gets too thick. Add the pepper and sage and mix well. Remove from heat and set aside. grease a 9x13 sheet cake pan (bacon drippings are preferred, but you can use butter if you want).Pour the mush into the pan and allow it to set in the fridge for at least 3 hours or until cool and firm. Slice the scrapple no thicker than 1/2 inch and fry as you would corn mush. Serve with warm maple syrup. You can also slice it and freeze it in zipper storage bags. It will keep for up to 6 months in the freezer or about 10 to 12 days in the fridge. Enjoy! .