Recipe

Scrapple Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 1 year ago Since we had made our own sausage for several years, we decided to try our hand at scrapple.. another Pennsylvania favorite. We don't use the "traditional" ingredients for the meat. We use a civilized pork shoulder instead! *** You will need a meat grinder to make this dish.... More Prep:180m Cook:12m Servings:6	Lacrenshaw
	pork cornmeal sage nutmeg intense timeconsuming delicious

Does this look good? Yeah! / Nope

Fans

dragonwing

elgab89

bobbyc0117

binky67

debbie919

Ingredients

3 pound pork shoulder

1 pound cornmeal

1 tablespoon rubbed sage

1 teaspoon nutmeg

Directions

Cut pork shoulder into 3 to 4" cubes.

Put in a pot of water large enough to hold all the meat.

Simmer pork until it is completely cooked, about 30 to 40 minutes.

Put cooked through the "coarse" disc of the meat grinder.

After meat is entirely ground, add the sage, nutmeg and cornmeal and mix very, very well.

Add salt and pepper to taste (we do not add any)

Shape mixture into two loaves.

You can use a loaf pan also.

Allow to cool.

Refrigerate and let harden.

To serve:

Cut loaf into 3/4" thick patties.

Lightly pat flour onto both sides of patties.

Fry patties in canola oil until browned.

Can be frozen.

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Comments

knoxcop 1 year ago said:
Oh wow! Hey, I saw a block of this in the frozen foods the other day at Kroger and I had no idea what it was. I did remember seeing it here on GR, though---so it's neat that you've posted this recipe! I will have to go buy that block and fry some up to see if I like it. I *would* try making it, because it sounds wonderful---I just don't have a grinder. Thanks,--Kn0x--

bobbyc0117 1 year ago said:
I had scrapple for the first time in Lancaster a long long time ago. The waitress suggested trying it with mapple syrup,but i prefer it with hot sauce. Thanks for another 5 recipe.

Bobby

22566 1 year ago said:
Grandma use to make scrapple and fry for breakfast.

Thank-you for this very nice recipe,and the memory.

Kind Regards

debbie919 1 year ago said:
Love this stuff..thanks for posting!!

dragonwings647 1 year ago said:
Sounds wounderful. thanks for the posting

elgab89 1 year ago said:
Never tryed it, sounds delicious - goes on my to do list:)

lacrenshaw 1 year ago said:
It is delicious, elgab! You could start small and make 1/2 or even 1/3 of the recipe to try it. Enjoy and let me know what you think! Thanks,
Lorraine

lacrenshaw 1 year ago said:
Regional food is always interesting and most times pretty darned good, dragon. Thanks!
Lorraine

lacrenshaw 1 year ago said:
So you know scrapple, 22566. That's a good thing. I'm glad I was able to stir up fond memories for you, my friend!
Lorraine

lacrenshaw 1 year ago said:
And I'm just a well-done scrapple kinda girl, bobby. Thanks for the 5!
Lorraine

lacrenshaw 1 year ago said:
Mmm! Methinks you will love this, knox. Once you try it commercially, you may just decide to buy a grinder. You can use much better pork making it yourself. Commercial scrapple makers don't use "real" pork...
Thanks.
Lorraine

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