Herbed Scrapple with Apple Chutney

Ingredients:

• 1 pound pork shoulder, ground
• 1/2 pound pork liver, ground
• 1 cup cornmeal
• 4 cups chicken broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon sage, chopped
• 1 tablespoon thyme, chopped
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 apples, peeled and diced
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/2 teaspoon cinnamon

Directions:

1. In a large pot, heat olive oil over medium heat and sauté the onion and garlic until translucent.
2. Add the ground pork shoulder and liver to the pot, cooking until browned.
3. Stir in chicken broth, sage, thyme, black pepper, and salt. Bring to a simmer.
4. Slowly add cornmeal while stirring to avoid lumps. Cook for about 15 minutes, until thickened.
5. Pour the mixture into a greased loaf pan and refrigerate until firm, about 2 hours.
6. To prepare the apple chutney, combine diced apples, brown sugar, apple cider vinegar, and cinnamon in a saucepan. Cook over medium heat until apples are soft and mixture thickens, about 15 minutes.
7. Once the scrapple is firm, slice into pieces. Heat a skillet over medium heat and fry the slices until golden brown on both sides.
8. Serve the crispy scrapple with warm apple chutney.