Scrapple
From lacrenshaw 15 years ago
- 12 minutes to make
- Serves 6
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! Read more *** You will need a meat grinder to make this dish. See less
Ingredients
- 3 pound pork shoulder shopping list
- 1 pound cornmeal shopping list
- 1 tablespoon rubbed sage shopping list
- 1 teaspoon nutmeg shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
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
bobbyc0117
in Canfield loved it
-
Love this stuff..thanks for posting!!
debbie919
in Manahawkin loved it
-
Sounds wounderful. thanks for the posting
dragonwings647
in Duchesne loved it
Reviews & Comments 12
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "