Seattle Scrapple
Seattle Scrapple recipe
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
canola oil
|
|
| ¼ | cup |
onions
minced |
|
| 1 ¼ | cups |
cornmeal
yellow |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
sage
dried |
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 3 | cups |
chicken broth
extra strong |
|
| 2 | cups |
chicken
cooked, ground up |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
canola oil
|
|
| 59 | ml |
onions
minced |
|
| 296 | ml |
cornmeal
yellow |
|
| 5 | ml |
salt
|
|
| 5 | ml |
sage
dried |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 7.1E+2 | ml |
chicken broth
extra strong |
|
| 473 | ml |
chicken
cooked, ground up |
|
Directions
Sauté onion in oil.
Add cornmeal, spices, and broth. Cook for 15 minutes.
When thickened like cornmeal mush, add chicken.
Put into greased 9x5 loaf pan.
Pat it down. Refrigerate overnight.
For breakfast, cut ½ inch slices, coat with flour and fry until golden brown in oil Must cook and THEN grind the chicken/turkey.
Seasoning the dipping flour will add more and varied flavors to your scrapple.
