A Pennsylvania Treat Grilled Scrapple Recipes

Steps:

• Slice the pepper and onion, place on a cookie sheet lined with foil, and drizzle with olive oil. Turn oven on broil and roast the peppers until they just start to char, remove from heat, set aside.
• While you veggies are roasting, place 2 slices of scrapple in a fry pan, drizzled with some olive oil. Fry each side until nice and crispy. About 5 minutes on medium high heat.
• After the veggies and scrapple are done. Take two slices of bread, butter one side of each slice, place 2 slices of cheese on the side that isn't buttered on each slice, next add 1 slice of scrapple to each slice, and top with the roasted veggies, lettuce and the remaining cheese. Place the remaining slices of bread, with the butter side up, and fry in a pan on medium heat until each side is golden brown. This should take another 5 minutes or so.
• Note: If you can't get Pennsylvania Scrapple, ask your butcher or local grocery store if they have any scrapple. Some times it is sold in the lunchmeat aisle with the bacon.
• I apologize for the poor condition of the picture but it was the best out of 20, my camera has never recovered from the chili dunking it experienced and has fits now and then. It was a very good sammie though and filling!

Steps:

• Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling.
• Reduce heat, cook for 20 minutes.
• Then drain meat, reserving 3 cups stock.
• Add salt and sage to stock, bring to boiling.
• Combine cornmeal and 1 cup of cold water.
• Gradually add stock, stirring constantly.
• Cover and cook over low heat for 10 minutes. Stir occasionally.
• Then add sausage, stir it all together and pour into loaf pan.
• Refrigerate overnight.
• Next morning slice and fry until set.
• NOTE: Cooking time does not inclue refregerating over night.

Steps:

• 1. All meat is placed in a container with the salt and instacure No. 1.
• 2. Meat is cooked slowly until tender; do not boil.
• 3. Meat is removed, allowed to cool and ground through a 3/8" grinder plate.
• 4. The meat stock then is brought up to boiling, add all the ingredients except the corn meal.
• 5. After all ingredients are mixed, add the corn meal slowly stirring to avoid lumps.
• 6. Mix well and add meat.
• 7. Scrapple may be stuffed into any size fibrous casings or simply formed in a meat loaf pan.
• 8. Allow to cool for 24 hours before using.