Deerhunters Scrapple Recipes

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
• Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
• Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

Steps:

• Bring broth to a rapid boil and slowly add cornmeal. Stir constantly until mixture returns to a full boil. Add salt, reduce heat. Cover and cook slowly for 5 to 7 minutes.
• Fry chopped deer liver, heart, and onions in butter, stirring frequently, until meat is an even color (5 to 7 minutes). Stir into cornmeal, pour mixture into a shallow baking pan and chill until it becomes firm.
• Slice scrapple into 1/4-inch slices, roll in flour, and fry in butter until both sides are golden brown. Serves 4.

Steps:

• NOTE: the meat involved is Pork head, meat, feet, heart and tongue, or other pork trimmings, if desired, including liver.
• Place them in a water in a covered container until the soft tissue separates readily from the bone. Separate tissue from bone and grind with a fine grinder. Return the ground meat to the strained soup container and boil. Cereal is then added. A common cereal mixture is seven parts cornmeal and three parts of either buckwheat, white, or rye flour.
• Approximately 4 lbs of the ground meat combined with 3 lbs of soup (liquid) plus 1 lb of cereal is sometimes used. Gradually moisten the cereal with a cool liquid (water or the cooled soup) to prevent lumping. Add this premoistened cereal to the ground meat-soup mixture slowly then boil for 30 minutes.
• Prior to finishing boiling, add seasoning.
• A suggested seasoning combination for 8 lbs of finished scrapple would include 3 oz salt, 1/4 oz black pepper, 1/4 oz sweetened marjoram, 1/4 oz nutmeg, 1/4 oz sage or thyme, and 2-1/2 oz onions. Some prefer to add a pinch of mace and a pinch of red pepper also.
• After the seasoning is mixed thoroughly and the onions cooked, pour the scrapple into pans (not bowls) and refrigerate to 30 - 32F degrees immediately.
• Note this is usually made in large batches and saved throughout the year until the next butchering. It uses every part of the pig so nothing is wasted. It wasn't a throwaway society. This is also NOT a city recipe. They didn't butcher as they did in the country.
• number of pans is a guess.
• Note: IF you want the instructions for cleaning the meat [from head and so forth] zaar me. I am not going to post it because more people are going to look at this that are NOT going to do it yourself than people who are. Some just don't wanna hear it and that isn't a problem. My brother always turned green.