Authentic Pennsylvania Dutch Scrapple Recipes

SCRAPPLE RECIPE

Steps:

• Place meat and bouillon cube in Dutch oven or medium stockpot. Add water. Bring just to boil; simmer on medium-low heat 2 hours or until meat is tender, occasionally skimming and discarding foam from surface of cooking liquid.
• Remove meat from cooking liquid, reserving liquid in pan. Cool meat slightly. Meanwhile, strain reserved liquid. Reserve 1-1/2 cups of the strained liquid; discard remaining liquid. Add gelatine to reserved liquid; stir until dissolved.
• Pull meat into shreds with 2 forks; discard any fatty pieces. Place shredded meat in large bowl. Add stuffing mix, cornmeal and reserved cooking liquid; mix well.
• Press into 9x5-loaf pan sprayed with cooking spray. Refrigerate 3 hours.
• Run knife around edges of pan to loosen scrapple from sides of pan. Unmold onto cutting board. Cut into 1/2-inch-thick slices.
• Cook, in batches, in nonstick skillet sprayed with cooking spray on medium heat 2 to 3 min. on each side or until scrapple slices are heated through and evenly browned on both sides.

SCRAPPLE

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.

PENNSYLVANIA DUTCH SCRAPPLE

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.

SOUTHERN SCRAPPLE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Stir in butter and cheese until melted. Stir in sausage. , Press into a greased 9x5-in. loaf pan. Cover and refrigerate for 1 hour or until cool., Remove scrapple from pan; cut into 1/2-in. slices. In a skillet, cook scrapple in butter until browned on both sides, adding more butter as needed. Serve warm with syrup.