SCRAPPLE
I use a pig's head without the jowls here. I use the jowls to make jowl bacon or guanciale. This results in somewhere around 2 pounds of pig bits once you cook the head and chop it all up. You can use any selection of pig bits, but you need collagen, so a head or pig's feet are necessary.
Provided by Hank Shaw
Categories Breakfast
Time 4h10m
Number Of Ingredients 15
Steps:
- Set the pig's head in a large kettle and cover it with water. Bring this to a boil and skim off all the scum that floats to the surface. When this is done, add the carrots, onion, bay leaves, juniper and black peppercorns. Simmer this, adding more water if the level drops below the pig's head, until the meat wants to fall off the bone, about 3 hours.
- 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.
- Strain your pig broth and pour about 10 cups into a large pot. Bring this to a simmer and add the cornmeal and buckwheat flour, stirring constantly so you don't get lumps. Add salt to taste. Cook this, stirring often, about 30 minutes.
- Add the chopped pig bits in with the mush and stir well to combine. If you happen to be using the unflavored gelatin, now is when you would add it. Let this all cook for 10 minutes or so.
- Pour this into loaf pans, or a terrine pan. While not strictly necessary, it will make the scrapple easier to remove if you line the pan with plastic wrap first. Pack it in well. Let it cool to room temperature uncovered, then cover it with plastic wrap and refrigerate overnight before slicing and frying.
Nutrition Facts : Calories 129 kcal, Carbohydrate 6 g, Protein 14 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 497 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SOUTH CAROLINA SCRAPPLE
An heirloom, butchering-time recipe. Thrifty farmers of the time used everything but the squeal. Instead of meat and seasonings, one pound of sausage may be crumbled and added to 4 cups of cooked cornmeal. Follow the directions for cooking as outlined. Cooling time not included in preparation time.From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- For each pound of meat, use a quart of water; simmer until meat drops from bone.
- Remove meat from bones carefully, being certain to get all the small pieces.
- Bring ramaining broth to boiling point, adding sufficient water to make two cups.
- Add corn meal slowly and cook until thick, stirring constantly.
- Chop meat and add to corn meal mixture; add seasonings and onion.
- Cook 30 minutes in top of double boiler.
- Pour hot mixture into a dampenened oblong pan; let stand until cold and firm.
- Heat a little bacon grease in a skillet; slice scrapple and brown until golden in hot grease.
Nutrition Facts : Calories 627.8, Fat 23.4, SaturatedFat 7.9, Cholesterol 194.9, Sodium 148, Carbohydrate 31.3, Fiber 3, Sugar 0.3, Protein 69.7
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.
Nutrition Facts : Calories 141 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 497mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
SOUTH CAROLINA SCRAPPLE
Make and share this South Carolina Scrapple recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Breakfast
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Select three pounds of bony pieces of pork. For each pound of meat use a quart of water and simmer until the meat drops from the bone. Remove the meat from bones carefully being certain to get all the small pieces.
- Bring the remaining broth to boiling point, adding sufficient water to make two cups.
- Slowly add two cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly.
- Chop the meat and put it in the pot; also add salt, pepper and the juice of an onion.
- Cook for two minutes, stirring constantly.
- Pour the hot scrapple into a dampened oblong pan.
- Let stand until cold and firm.
- Slice and brown in hot skillet. If the scrapple is rich with fat, no more fat is required for frying.
Nutrition Facts : Calories 610.1, Fat 22.4, SaturatedFat 7.2, Cholesterol 190.4, Sodium 153.8, Carbohydrate 33, Fiber 3.3, Sugar 1, Protein 65.9
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