SCRAPPLE (MUSH)
Scrapple or mush has been a hearty breakfast staple in our family for generations. Heavily flavored with herbs, spices, onions and meat, it is a meal unto itself.
Provided by Kudu
Categories Meat and Poultry Recipes Pork
Time 11h
Yield 36
Number Of Ingredients 17
Steps:
- Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts.
- Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently.
- While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight.
- To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 9.7 g, Cholesterol 35.5 mg, Fat 11.4 g, Fiber 0.6 g, Protein 9.3 g, SaturatedFat 4.8 g, Sodium 120.4 mg, Sugar 0.4 g
SCRAPPLE
Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! This streamlined recipe takes only minutes to prepare ... perfect for making the night before. Serve topped with choice of warmed syrup.
Provided by KCFOXY
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 13h45m
Yield 8
Number Of Ingredients 4
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
- Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
- Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.
Nutrition Facts : Calories 576 calories, Carbohydrate 41.2 g, Cholesterol 74.5 mg, Fat 38.9 g, Fiber 0.7 g, Protein 15.1 g, SaturatedFat 15 g, Sodium 631.2 mg, Sugar 26.9 g
CORNMEAL SCRAPPLE
I grew up in a German-Dutch community and this dish was a favorite there. I like to eat scrapple in the wintertime, but my husband thinks it's perfect anytime. As he always says, "It really sticks to your ribs." -Mrs. Merlin Brubaker, Bettendorf, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7-1/2x3-1/2x2-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator. , To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with maple syrup if desired.
Nutrition Facts : Calories 222 calories, Fat 13g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 608mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
OZARK FRIED MUSH / SCRAPPLE
Cheap, easy and so very good. An uncomplicated and traditional old-timey recipe. Cooking time doesn't include chill time.
Provided by Weewah
Categories Breakfast
Time 45m
Yield 1 loaf pan, 4 serving(s)
Number Of Ingredients 5
Steps:
- Line a standard loaf pan with plastic wrap, making sure it's pressed into the corners.
- Place the water in a size appropriate pan with a heavy bottom, OR a double boiler (if you don't want to watch it as closely). To me, faster is better, & mush cooks up over low heat very nicely w/ the occasional stir in a thick bottomed pot. If you have doubts, use the double boiler.
- Add the corn meal and salt to the cool water and place the pot on med- high heat. - If you want scrapple, add the sausage when you add the cornmeal & put your hand in the pot to break up the sausage very thoroughly.You don't want chunks of meat because it will be much harder to slice later.
- When the mush begins to boil, turn heat down to medium-low, cover, and stir every few minutes w/ a spatula to keep it from sticking and burning.
- Cook 20 minutes, stirring frequently, remove from heat and pour into the plastic lined loaf pan.
- Cool 10 - 15 minutes, cover w/ plastic, finish cooling on the counter, and chill at least four hours, or up to a week.
- Turn the loaf out onto the top covering of plastic wrap and slice 1/4 to 1/2 inch thick, using a thin, sharp knife.
- Fry slices in a non-stick pan in the fat of your choice; just a drizzle in a non-stick pan does nicely. Fry over med to med low heat till the slices are nicely browned. I take my time when frying this, you want to develop a nice crunchy crust over the soft mush inside, and on high heat you'll brown it before it gets the texture we like.
- Serve hot w/ honey, syrup, or w/ butter and hot sauce. Good cold too.
- Mush cannot be frozen because the formation of ice crystals causes it to break up when thawed.
Nutrition Facts : Calories 110.4, Fat 1.1, SaturatedFat 0.1, Sodium 599.1, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5
ORIGINAL PONHAWS - PANNHAS - PONHAUS - SCRAPPLE
An heirloom, butchering-time recipe impractical for most modern cooks. Thrifty farmers of the time used everything but the squeal. This is very similar to the more familiar scrapple. Oatmeal scrapple may be made using this recipe subbing that grain for the cornmeal. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posting it as a historical novelty.
Provided by Molly53
Categories Breakfast
Time 3h30m
Yield 6 pounds
Number Of Ingredients 6
Steps:
- Separate pig head into halves.
- Remove eyes and brains.
- Scrape head and clean thoroughly.
- Place in a large kettle, cover with water and simmer gently for 2 or 3 hours (or until meat falls off the bone).
- Skim grease from the surface; remove meat, chop finely and return to broth.
- Season with salt, pepper and sage to taste.
- Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush.
- Cook very slowly for one hour over low heat.
- When sufficiently cooked, pour into greased loaf pans and store in a cool place until ready to use.
- To serve, cut into 1/2" slices and fry until crisp and brown.
Nutrition Facts : Calories 224.8, Fat 2.2, SaturatedFat 0.3, Sodium 1588.1, Carbohydrate 47.9, Fiber 4.9, Sugar 0.4, Protein 5.1
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