Anns Philadelphia Scrapple Recipes
PHILADELPHIA SCRAPPLE
I was raised on this in Philadelphia and I combined several recipes in developing this ORIGINAL and AUTHENTIC RECIPE!
Provided by Alan Leonetti
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, barely cover pork with water (not too much water) and cook on high until pork turns a grey color and is tender.
- Strain all the water out real well and set pork aside.
- Bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps.
- Return meat to the cornmeal mixture and mix thoroughly.
- Continue to stir over medium heat for additional 30 minutes.
- Add all of the seasonings and again mix thoroughly.
- Pour into either loaf pans or loaf baking dishes and immediately chill in refrigerator.
- To serve, slice in 1/2 inch thick slices and fry in a skillet, being careful not to burn the scrapple.
- You may or may not wish to serve with ketchup on top of the individual slices.
- Scrapple is an excellent addition at your breakfast with eggs and fried potatoes.
PHILADELPHIA SCRAPPLE
Make and share this Philadelphia Scrapple recipe from Food.com.
Provided by Tonkcats
Categories Breakfast
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Place pork in large saucepan with 4 quarts water; bring to a boil, then reduce heat and cook until pork is tender, about 15 minutes.
- Drain, reserving 3-quarts cooking liquid.
- Grind meat fine; bring reserved liquid to a boil.
- Add sage, marjoram and black pepper.
- Gradually stir cornmeal and then flour into the boiling broth.
- Add meat, then reduce heat to low; cook for 30 minutes, stirring frequently.
- Pour into 2 loaf pans; chill until firm.
- To serve, slice and fry until brown.
Nutrition Facts : Calories 850, Fat 6.7, SaturatedFat 1, Sodium 1793.1, Carbohydrate 181.3, Fiber 23.7, Sugar 1.3, Protein 26.4
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