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Scrapple

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Submitted by reneesay

Scrapple recipe

YIELD

4 servings

PREP

10 min

COOK

2 hrs

READY

3 hrs

Ingredients

2 907.2
POUNDS G PORK
fresh
2 2
QUARTS QUARTS WATER
boiling *
2 1E+1
TEASPOONS ML SALT
1 ½ 355
CUPS ML CORNMEAL
2 473
CUPS ML WATER
cold
¼ 1.3
TEASPOON ML BLACK PEPPER
0.6
TEASPOON ML SAVORY
0.6
TEASPOON ML SAGE *
1
X SALT
to taste *
1
X STOCK
from boiled pork *
1
X VEGETABLE OIL
hot *
1

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 9×5×3.

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 394g (13.9 oz)
Amount per Serving
Calories 782 28% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 197mg 66%
Sodium 1420mg 59%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 17%
Sugars g
Protein 150g
Vitamin A 2% Vitamin C 1%
Calcium 6% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 

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