Basic information

Name:
Scrapple
Yield:
12
Categories
Lang:
en
User:
matiaspalomec



Ingredients

 Peppercorns
4 lb
 Pork scraps with bones OR 1 hog's head, split
 Whole cloves
2 c
 Cornmeal
1/4 tsp
 Cayenne
1/2 tsp
 Freshly ground nutmeg
1/2 tsp
 Or more ground sage
1 tsp
 Salt
 Bay leaf
 Onion, finely chopped
 
 Salt and freshly ground pepper



Instructions:

Here's a Pennsylvania Dutch version of scrapple. You'll probably have better luck rounding up pork scraps than a pig's 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.

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