SCRAPPLE
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.
SCRAPPLE
Steps:
- Trim the fat from around the top of the heart and remove the sinews. Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver. Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones.
- Strain the broth into a clean pot. Discard the bones and put the meat through a coarse grinder. Grind the heart and liver as fine as possible and combine the 2 meat mixtures.
- Bring the broth to a simmer. Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly. Reduce heat to medium and add the meat mixture. Stir until everything is well mixed. Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick.
- After 30 minutes it is ready to pour. Rinse 9 small breadpans with cold water or grease them and pour the scrapple to the top of the pans. Set the pans to cool and when cool refrigerate until the next day.
- When ready to eat, unmold the scrapple onto a cutting board and cut into 1/4-inch thick slices. Melt fat in a skillet and fry the slices until brown and crusty on both sides. Serve immediately with or without maple syrup.
- The loaves can be unmolded and frozen but will keep refrigerated for about 1 week.
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
SCRAPPLE
Most recipes for scrapple, a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic, call for offal rather than cooked pork. But ours, first published in December 1953 and later in the Food News Department's booklet "Encore for the Roast," was devised as a way to use up leftover pork loin. You can substitute in 1 1/2 cups puréed pork loin or start from scratch with ground pork. You'll need a food processor and a double boiler for this recipe. The latter will save you 45 minutes active stirring time.
Provided by Sara Bonisteel
Categories breakfast, brunch, project, sausages, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bring ham broth, 1 1/2 cups water and 1/2 teaspoon salt to a boil in the top of a double boiler over direct heat. Once boiling, sprinkle cornmeal into liquid, stirring constantly till mixture is smooth and starts to boil. Meanwhile, bring water to a boil in the bottom of the double boiler. Place the pot with hot cornmeal on top of the bottom of the double boiler, cover and cook for 45 minutes.
- While the cornmeal mixture cooks, heat large nonstick skillet. Brown ground pork until cooked thoroughly. Remove from heat and let cool. Do not drain. Once the pork has reached room temperature, grind meat to a paste in a food processor.
- Place puréed meat in a bowl and add grated onion, 1 teaspoon of salt, the pepper and the sage, and mix well. Add hot cornmeal mixture and combine thoroughly so no lumps remain.
- Rinse 9-by-5-inch loaf pan in cold water and grease with bacon fat. Pack meat mixture in loaf pan and cover skin of meat with plastic wrap, pressing it against the surface. Meat mixture will be warm to touch. Let meat loaf come to room temperature, and then place in the refrigerator to chill overnight.
- Remove plastic wrap and unmold scrapple onto a cutting board. Cut into 1/2-inch slices. Dust lightly with cornmeal and fry on both sides in a small amount of bacon fat.
OLD-FASHIONED SCRAPPLE
Wonderful for breakfast sure beats the stuff sold in stores! Cooking times include chilling time.
Provided by Chef Shadows
Categories Breakfast
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.
- Bring to a boil, stirring often.
- Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
- Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan.
- Spoon pork mixture into pan.
- Cover and chill in the refrigerator 4 hours or overnight.
- Unmold; cut scrapple into squares.
- Combine flour and pepper; dust squares with flour mixture.
- In large skillet brown scrapple on both sides in a small amount of hot oil.
- Serves 12.
Nutrition Facts : Calories 156.6, Fat 7.7, SaturatedFat 2.1, Cholesterol 23.8, Sodium 186.3, Carbohydrate 12, Fiber 0.9, Sugar 0.2, Protein 9.6
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.
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- Carefully remove the pig's head and pick off all the meat and random bits. I toss the eyes and the palate, which aren't very tasty. Chop everything up very fine, and combine with the spice mix in a bowl.
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