Philadelphia Scrapple
Philadelphia Scrapple recipe
Yield
8 servingsPrep
20 minCook
150 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
pork knuckles
|
* | |
| 1 | pound |
pork
lean |
|
| 1 | large |
onions
stuck with 3 whole cloves |
|
| 3 | quarts |
water
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | tablespoon |
black pepper
|
|
| 1 | teaspoon |
sage
ground |
*
|
| 3 | cups |
cornmeal
|
|
|
all-purpose flour
for dredging |
*
|
||
|
butter
back fat or vegetable oil for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork knuckles
|
* |
| 1 | Pound |
pork
lean |
|
| 1 | large |
onions
stuck with 3 whole cloves |
|
| 3 | quarts |
water
|
*
|
| 7.5 | ml |
salt
|
|
| 15 | ml |
black pepper
|
|
| 5 | ml |
sage
ground |
*
|
| 7.1E+2 | ml |
cornmeal
|
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 1 | x |
butter
back fat or vegetable oil for frying |
*
|
Directions
Place pigs knuckles in a large pot; add pork, onion, and water.
Cook slowly, covered, for 2½ hours; drain, reserve broth.
Chill meat and remove fat; separate meat from bones.
Chop meat.
Place meat in a kettle with 2 qts of the reserved broth.
Add salt, pepper and sage; bring to a boil combine cornmeal with remaining 1 qt of reserved broth and stir into boiling mixture.
Cook over medium heat until thickened, stirring constantly.
Cover and cook over very low heat; stir again after 20 minutes.
Pour into 2 (9-by-5-by-3-inch) loaf pans.
Cool and chill overnight.
Cut into slices, coat with flour and brown in butter or bacon fat.
Serve hot with fruit for a hearty breakfast.
