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
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.
REAL SCRAPPLE
here is why you don't see any real scrapple recipes on Zaar. This is not "the" Scrapple recipe. This is A scrapple recipe. Each family developed its own. When I was a kid, every family had its own. It is becoming a lost art. They can tell you Grandma made scrapple but not what her recipe was.
Provided by drhousespcatcher
Categories Breakfast
Time 30m
Yield 8 pans
Number Of Ingredients 12
Steps:
- NOTE: the meat involved is Pork head, meat, feet, heart and tongue, or other pork trimmings, if desired, including liver.
- Place them in a water in a covered container until the soft tissue separates readily from the bone. Separate tissue from bone and grind with a fine grinder. Return the ground meat to the strained soup container and boil. Cereal is then added. A common cereal mixture is seven parts cornmeal and three parts of either buckwheat, white, or rye flour.
- Approximately 4 lbs of the ground meat combined with 3 lbs of soup (liquid) plus 1 lb of cereal is sometimes used. Gradually moisten the cereal with a cool liquid (water or the cooled soup) to prevent lumping. Add this premoistened cereal to the ground meat-soup mixture slowly then boil for 30 minutes.
- Prior to finishing boiling, add seasoning.
- A suggested seasoning combination for 8 lbs of finished scrapple would include 3 oz salt, 1/4 oz black pepper, 1/4 oz sweetened marjoram, 1/4 oz nutmeg, 1/4 oz sage or thyme, and 2-1/2 oz onions. Some prefer to add a pinch of mace and a pinch of red pepper also.
- After the seasoning is mixed thoroughly and the onions cooked, pour the scrapple into pans (not bowls) and refrigerate to 30 - 32F degrees immediately.
- Note this is usually made in large batches and saved throughout the year until the next butchering. It uses every part of the pig so nothing is wasted. It wasn't a throwaway society. This is also NOT a city recipe. They didn't butcher as they did in the country.
- number of pans is a guess.
- Note: IF you want the instructions for cleaning the meat [from head and so forth] zaar me. I am not going to post it because more people are going to look at this that are NOT going to do it yourself than people who are. Some just don't wanna hear it and that isn't a problem. My brother always turned green.
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.
CREAMED SCRAPPLE
Just like 'Creamed Chipped Beef' or 'SOS', only made with scrapple. Serve over toast or home fries/hash browns.
Provided by Rob
Categories Everyday Cooking
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat the butter in a saucepan over medium-high heat. Crumble in the scrapple, and cook until browned, about 5 minutes. Stir in the flour, and cook until golden, 1 to 2 minutes.
- Slowly whisk in the milk, and bring to a gentle simmer. Reduce heat to medium-low, and cook, stirring frequently, until the mixture thickens, about 10 minutes. Season to taste with salt, black pepper, and maple syrup.
Nutrition Facts : Calories 533 calories, Carbohydrate 39 g, Cholesterol 105.5 mg, Fat 35.7 g, Fiber 0.7 g, Protein 15 g, SaturatedFat 20.5 g, Sodium 808.3 mg, Sugar 17.4 g
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- Place the pork in a large pot. Cover with plenty of water. Bring to a boil over high heat. Reduce heat to medium, cover with a lid, and allow to simmer until the meat is very tender, about 2 hours, adding water as needed.
- Once meat is fork tender, remove from pot and transfer to a large plate. Using two forks, shred the pork into small pieces.
- Bring the broth back to a boil, adding more water if needed. Add the shredded pork back to the broth. Reduce heat to medium and using a wooden spoon, stir vigorously while adding cornmeal. Keep stirring and pouring cornmeal until the mixture starts to become very thick, sort of like wall paper paste. It’s easier to have a second person in this step. One person stirring while the other adds the cornmeal. Immediately remove from heat. Add a generous amount of salt and pepper and mix throughly. Taste the mixture and add more salt and pepper as needed to taste. Don’t be shocked by how much salt and pepper is needed in this recipe.
- Transfer the scrapple to greased loaf pans Allow mixture to set for about one hour, giving it time to set up. Once the mixture sets up, invert it onto a plate, cover and refrigerate.
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