Scrapple
Scrapple recipe
Yield
4 servingsPrep
10 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork
fresh |
|
| 2 | quarts |
water
boiling |
*
|
| 2 | teaspoons |
salt
|
|
| 1 ½ | cups |
cornmeal
|
|
| 2 | cups |
water
cold |
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
savory
|
|
| ⅛ | teaspoon |
sage
|
*
|
|
salt
to taste |
*
|
||
|
stock
from boiled pork |
*
|
||
|
all-purpose flour
|
*
|
||
|
vegetable oil
hot |
*
|
||
|
maple syrup
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork
fresh |
|
| 2 | quarts |
water
boiling |
*
|
| 1E+1 | ml |
salt
|
|
| 355 | ml |
cornmeal
|
|
| 473 | ml |
water
cold |
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
savory
|
|
| 0.6 | ml |
sage
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
stock
from boiled pork |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
vegetable oil
hot |
*
|
| 1 | x |
maple syrup
|
*
|
Directions
Simmer pork in boiling water with 2 teaspoons of salt until meat is very tender (about 2 hrs).
Save Stock.
Shred the cooked pork with a fork into fine pieces or threads.
Bring to boil 1 quart of stock.
Mix cornmeal and cold water, then add to boiling stock stirring in to prevent clumps.
Cook stirring until thick.
Add seasonings.
Stir the meat to the cornmeal mush and cook for 5 minutes.
Pour into a buttered loaf pan 9x5x3.
Chill until firm.
Slice ¼ ½ inch thick slices.
Dip the slices in flour to coat lightly and brown them on both sides in hot oil.
Serve hot with lots of syrup.
Some people like them plain or with butter.
