Recipe

Scrapple Recipe

	Teacherjean / All my dishes 2 years ago This is one of those family dishes that reminds me of my childhood and grandma's house. Growing up we always had homemade plum jelly (tart) with it. Prep:180m Cook:10m Servings:23	Teacherjean
	meat filled cornmeal mush breakfast dish

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Fans

borius

Ingredients

At least 3.5 pounds of either pork shoulder or pork butt for a meat rich scrapple.

4 quarts of water

1 medium yellow onion

2 bay leaves

10 whole pepper corns

1 teaspoon salt for each pound of pork

1 teaspoon red pepper

1 teaspoon black pepper

Directions

While it is desirable to have some fat on the pork excess fat should be trimmed away. If your pork has bone that is a good thing as it will help your scrapple jell into a very nice loaf for slicing.

Cut your pork into 3 to 4 inch chunks.

Finely chop your onion.

In a large soup pot add all the ingredients and bring to a rolling boil with your burner on high. Let the pot boil for at least an hour uncovered. Your water (broth) will cook down considerably.

After one hour cover the pot and continue to boil broth but at a lower heat.

After the second hour reduce the heat and simmer for an additional hour (3 hours total).

Remove the meat and bones from the broth.

Discard the bones and any fat pieces remaining.

The lean pork will be easily shredded with a fork after 3 hours of cooking. Set the shredded meat aside.

Bring the broth to a rolling boil. If necessary add additional water to bring the amount in the pan to about 3 quarts.

In a separate container mix 1.5 cups white cornmeal with 2.0 cups cold water.

Gradually add the cornmeal slurry to the boiling broth.

At first the mixture will remain very thin but as the cornmeal "blooms" the broth will begin to thicken.

Mix another slurry of cornmeal as before and add it slowly to the broth.

Allow some time for the mixture to thicken and continue to add the corn meal and cold water mixture until the mush reaches the consistency of very thick cream of wheat.

At this point add the shredded pork into the mush stirring as you add. Stir the mixture with a long wooden spoon for five minutes making sure it does not burn on the bottom. Be very careful as the mush will burp like little volcanos and will burn your hand if you are not careful.

Remove the scrapple from the heat.

Ladle the hot scrapple into 9 in greased bread pans and allow to cool before wrapping them and placing the in the refrigerator.

Frying

To fry the scrapple, slice in 3/8 to ½ inch pieces, dredge in seasoned flour and fry in bacon grease or vegetable oil. A tip – when slicing your scrapple wipe your knife blade after each slice with a wet paper towel.

Serve hot plain or with a tart jelly.

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Comments

craftyazgirl 2 years ago said:
I helped my mom make scrapple once,It was very good, my dad loved it. But my mom didn't write it down and she passed away in 1983, so this brings back good memories. I have marked this and will have to try it soon. Thanks!

borius 1 year, 11 months ago said:
Oh how I love scrapple! Haven't had it in years.
Thanks for the post!
M

janick04 1 year, 5 months ago said:
Do you got a recipe for the plum jelly? My husband's grandma used to make it but when she passed away she had never given anyone that recipe.

binky67 1 year, 3 months ago said:
I love Scrapple but was always told that it was made up with everything in it that you dont even want to think about. Pig guts and all the scraps,,, Eeewwww! So I would only have a tiny piece from time to time. I cant wait to try this recipe.

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