Scrapple

Method

1. Put 100 g of pork shoulder into a small saucepan with 30 g of onion, the bay leaf and 350 ml of water. Bring to the boil, skim off the grey foam, then cover and hold at a bare simmer for 60 minutes, until the meat shreds under a fork.
2. Add 60 g of pork liver and simmer, uncovered, for a further 15 minutes, until the liver is cooked through and no longer pink at the centre. Do not let the pot boil hard or the liver will turn grainy.
3. Strain through a sieve set over a bowl. Discard the onion and bay leaf. Measure 300 ml of the broth back into the pan, topping up with hot water if it has reduced past that mark, and keep it at a gentle simmer.
4. Chop the pork and liver on a board until they are almost a paste, or pulse briefly in a processor, and stir them into the simmering broth with 0.5 tsp of salt, 0.5 tsp of rubbed sage, 0.25 tsp of thyme, 0.25 tsp of marjoram, 0.25 tsp of black pepper and 1 pinch of cayenne.