Philadelphia Scrapple Recipes

Steps:

• To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.
• Drain and reserve the stock. Pour the solid contents onto a baking sheet so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
• Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Don't over grind it.
• Measure 1 gallon of stock and return it to the pot along with the chopped meat and the salt, ground black pepper, cayenne, and sage. Bring to a simmer over low heat.
• Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensure a smooth texture.
• Pour into 3 loaf pans and refrigerate until solid, preferably overnight.
• Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.

Steps:

• In a large pot, barely cover pork with water (not too much water) and cook on high until pork turns a grey color and is tender.
• Strain all the water out real well and set pork aside.
• Bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps.
• Return meat to the cornmeal mixture and mix thoroughly.
• Continue to stir over medium heat for additional 30 minutes.
• Add all of the seasonings and again mix thoroughly.
• Pour into either loaf pans or loaf baking dishes and immediately chill in refrigerator.
• To serve, slice in 1/2 inch thick slices and fry in a skillet, being careful not to burn the scrapple.
• You may or may not wish to serve with ketchup on top of the individual slices.
• Scrapple is an excellent addition at your breakfast with eggs and fried potatoes.

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. Preheat the oven to 350°. Place the oil in a large Dutch oven on medium high to high heat, and sear both roasts on all sides. Place the seared roasts together in the Dutch oven, add 2 cups of water, cover and roast until very tender, about 2 1/2 to 3 hours. (Check at 30 minute intervals after the first hour of roasting as times will vary considerably with some ovens and roasts.)
• 2. When meats are tender, remove from Dutch oven and let cool to be able to handle. When cooled, remove excess fat still on the roasts and discard. Defat the broth. Grind or chop the meat very fine and add back to the broth in the pot.
• 3. Bring broth, additional liquid if needed and meat to a boil and add seasonings. Adjust to taste.
• 4. Mix cornmeal with the 1 c. cold water to help avoid lumps, and slowly add to boiling broth, stirring constantly for about 5-7 minutes. Lower heat to very low and cook 10-15 minutes or more until very thick, stirring occasionally. If you have a splatter shield, use it for safety as this has a tendency to "Pop" and splutter.
• 5. Spoon thickened mixture into 1 or 2 ungreased bread pans, level the surface and let cool to room temp. Cover with plastic wrap or foil and chill until firm. (Because of the meat in this dish, it will be a uniform brownish gray until fried.)
• 6. To serve, turn the scrapple out of the pan, slice into about 1/2-3/4 inch slices, dredge in flour and fry in a small amount of oil and/or butter until brown and crispy turning once.
• 7. Serve fried as a side dish with eggs (any style) and/or drizzle with maple syrup.
• 8. I have learned that I can roast larger roasts and when tender, cut them into about 1 lb pieces, put one pound each into a large zipper freezer bag with a cup or so of the broth, and freeze it to make Scrapple again later without having to make another roast. Of course, you can also use the frozen roasts to make other dishes like hash, or stew, or soup.

Steps:

• Place pork in large saucepan with 4 quarts water; bring to a boil, then reduce heat and cook until pork is tender, about 15 minutes.
• Drain, reserving 3-quarts cooking liquid.
• Grind meat fine; bring reserved liquid to a boil.
• Add sage, marjoram and black pepper.
• Gradually stir cornmeal and then flour into the boiling broth.
• Add meat, then reduce heat to low; cook for 30 minutes, stirring frequently.
• Pour into 2 loaf pans; chill until firm.
• To serve, slice and fry until brown.