partly because disposing of the offal would be a problem
What, you don't like scrapple?
Dump the edible offal and meat scraps into a big *expletive deleted* pot along with the head (unless, of course, head cheese will be on the menu as well), enough bones to give the broth some body, and water. Boil the nasty out of it until the meaty bits are tender and a nice broth is formed. Fish out the solids, skim off some fat, chop up all of the meat and offal into fine little bits. Add enough cornmeal to the broth and cook to make a thick...mush. Yes that's the word I'm looking for, thick mush. Add the chopped meaty bits back in, seasonings to taste (usually a little sage, thyme, salt and pepper), and cook until it all cooks into one bit pot of home made thick mushy goodness. Dish it into loaf pans, let it cool and settle into loafs, which should be well set and easily sliceable once cooled if you made a good broth and used enough cornmeal. Stores well in the deep freeze.
When ready to eat cut into 1/4" thick slices and pan fry or broil till crispy golden deliciousness. Normally for breakfast, also makes a nice sammich. Good with ketchup or apple butter or various jams and jellies. Some like syrup, never tried personally.
