Philadelphia Scrapple Recipes

PHILADELPHIA SCRAPPLE

Steps:

• Place pork in large saucepan with 4 quarts water; bring to a boil, then reduce heat and cook until pork is tender, about 15 minutes.
• Drain, reserving 3-quarts cooking liquid.
• Grind meat fine; bring reserved liquid to a boil.
• Add sage, marjoram and black pepper.
• Gradually stir cornmeal and then flour into the boiling broth.
• Add meat, then reduce heat to low; cook for 30 minutes, stirring frequently.
• Pour into 2 loaf pans; chill until firm.
• To serve, slice and fry until brown.

PHILADELPHIA SCRAPPLE

Steps:

• In a large pot, barely cover pork with water (not too much water) and cook on high until pork turns a grey color and is tender.
• Strain all the water out real well and set pork aside.
• Bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps.
• Return meat to the cornmeal mixture and mix thoroughly.
• Continue to stir over medium heat for additional 30 minutes.
• Add all of the seasonings and again mix thoroughly.
• Pour into either loaf pans or loaf baking dishes and immediately chill in refrigerator.
• To serve, slice in 1/2 inch thick slices and fry in a skillet, being careful not to burn the scrapple.
• You may or may not wish to serve with ketchup on top of the individual slices.
• Scrapple is an excellent addition at your breakfast with eggs and fried potatoes.

ANN'S PHILADELPHIA SCRAPPLE

Steps:

• 1. Preheat the oven to 350°. Place the oil in a large Dutch oven on medium high to high heat, and sear both roasts on all sides. Place the seared roasts together in the Dutch oven, add 2 cups of water, cover and roast until very tender, about 2 1/2 to 3 hours. (Check at 30 minute intervals after the first hour of roasting as times will vary considerably with some ovens and roasts.)
• 2. When meats are tender, remove from Dutch oven and let cool to be able to handle. When cooled, remove excess fat still on the roasts and discard. Defat the broth. Grind or chop the meat very fine and add back to the broth in the pot.
• 3. Bring broth, additional liquid if needed and meat to a boil and add seasonings. Adjust to taste.
• 4. Mix cornmeal with the 1 c. cold water to help avoid lumps, and slowly add to boiling broth, stirring constantly for about 5-7 minutes. Lower heat to very low and cook 10-15 minutes or more until very thick, stirring occasionally. If you have a splatter shield, use it for safety as this has a tendency to "Pop" and splutter.
• 5. Spoon thickened mixture into 1 or 2 ungreased bread pans, level the surface and let cool to room temp. Cover with plastic wrap or foil and chill until firm. (Because of the meat in this dish, it will be a uniform brownish gray until fried.)
• 6. To serve, turn the scrapple out of the pan, slice into about 1/2-3/4 inch slices, dredge in flour and fry in a small amount of oil and/or butter until brown and crispy turning once.
• 7. Serve fried as a side dish with eggs (any style) and/or drizzle with maple syrup.
• 8. I have learned that I can roast larger roasts and when tender, cut them into about 1 lb pieces, put one pound each into a large zipper freezer bag with a cup or so of the broth, and freeze it to make Scrapple again later without having to make another roast. Of course, you can also use the frozen roasts to make other dishes like hash, or stew, or soup.