Scrapple Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Pork scraps with bones OR 1 hogs head, split
1 tsp: Salt,
6: Peppercorns,
3: Whole cloves,
1: Bay leaf,
2 cup: Cornmeal,
1: Onion, finely chopped
1/4 tsp: Cayenne,
1/2 tsp: Freshly ground nutmeg,
1/2 tsp: Or more ground sage,
Salt and freshly ground pepper,
Directions:
Heres a Pennsylvania Dutch version of scrapple. Youll probably have
better luck rounding up pork scraps than a pigs 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.
Source from luhu.jp
better luck rounding up pork scraps than a pigs 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.
Source from luhu.jp