Scrapple Recipe

Free Recipe Scrapple

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Scrapple Recipe

4 lb Pork scraps with bones OR 1
-hog s head, split
1 ts Salt
6 Peppercorns
3 Whole cloves
1 Bay leaf
2 c Cornmeal
1 Onion, finely chopped
1/4 ts Cayenne
1/2 ts Freshly ground nutmeg
1/2 ts Or more ground sage
Salt and freshly ground
-pepper

Scrapple Preparation

Here”s a Pennsylvania Dutch version of scrapple. You”ll probably have better luck rounding up pork scraps than a pig”s head, although you could probably pick one up at an Asian or Latino market. Parboil pork scraps or head, in water to cover, for 10 minutes. Drain; discard water. return to pot with fresh water to cover, salt, peppercorns, cloves and bay leaf. Bring to a boil, cover and simmer for 3 hours, or until meat falls off the bones easily. Strain stock; reserve. Remove all meat from bones and chop; set aside. Reheat stock; gradually add cornmeal, stirring constantly until thick, about 15 minutes. Add meat, onion, cayenne, nutmeg and sage; adjust seasonings with salt and pepper. Pour into 2 greased loaf pans. Refrigerate until set. Slice and fry for breakfast. Will keep in the refrigerator for up to 1 week. Serves 12. From Innards and Other Variety Meats . Jana Allen and Margaret Gin. 101 Productions. San Francisco, 1974. Posted by Stephen Ceideberg; September 24 1992.

Cooking Temperature:

Recipe Serves: 12

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