Place the pork shoulder, liver, onion, garlic, bay leaf, and water into a large pot. Bring to a gentle boil, then lower heat and simmer uncovered for 1½ hours, or until the meat is tender and the liquid is reduced. Skim off any foam during cooking.

Once cooked, remove the pork and liver from the pot. Discard the bay leaf. Strain the broth and set aside. Finely chop or shred the meats, aiming for a coarse texture rather than a paste. Reserve 1 litre of the strained broth.

Return the reserved broth to a clean pot. Bring it to a gentle simmer. Slowly whisk in the cornmeal, stirring constantly to avoid lumps. Cook over low heat for about 10 minutes, or until the mixture thickens to a soft porridge consistency.

Stir the chopped pork and liver into the cornmeal mixture. Add salt, pepper, sage, thyme, and allspice (if using). Stir vigorously to fully incorporate, and cook for another 5 minutes, stirring frequently to avoid sticking.

Lightly grease a standard loaf tin (approx. 20cm x 10cm). Pour the hot mixture into the tin, pressing down gently to smooth the top. Let it cool at room temperature for 30 minutes.

Cover the loaf tin and refrigerate for at least 4 hours, or overnight, until the scrapple is fully set and firm enough to slice.

Once chilled, turn the loaf out onto a cutting board. Slice into 1.5cm thick slabs. For best texture, let the slices come to room temperature for 10–15 minutes before frying.

Heat a heavy skillet over medium heat with a thin layer of neutral oil or lard. Fry the slices for 3–4 minutes on each side until a golden, crisp crust forms. Avoid crowding the pan.

Serve the scrapple hot with eggs and toast for breakfast, or pair it with apple butter, maple syrup, or spicy mustard for a savoury sweet contrast.

Garnish with fresh herbs if desired, or serve plain to let the deep pork and cornmeal flavour shine. For added crispness, rest fried slices on a wire rack rather than a plate.