Old Fashioned Scrapple Recipes

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SCRAPPLE

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 6



Scrapple image

Steps:

  • Trim the fat from around the top of the heart and remove the sinews. Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver. Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones.
  • Strain the broth into a clean pot. Discard the bones and put the meat through a coarse grinder. Grind the heart and liver as fine as possible and combine the 2 meat mixtures.
  • Bring the broth to a simmer. Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly. Reduce heat to medium and add the meat mixture. Stir until everything is well mixed. Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick.
  • After 30 minutes it is ready to pour. Rinse 9 small breadpans with cold water or grease them and pour the scrapple to the top of the pans. Set the pans to cool and when cool refrigerate until the next day.
  • When ready to eat, unmold the scrapple onto a cutting board and cut into 1/4-inch thick slices. Melt fat in a skillet and fry the slices until brown and crusty on both sides. Serve immediately with or without maple syrup.
  • The loaves can be unmolded and frozen but will keep refrigerated for about 1 week.

1 pork heart
1 pound meaty pork ribs or bones
2 pounds pork liver
4 cups roasted cornmeal
2 1/2 tablespoons salt
2 tablespoons freshly ground black pepper

SCRAPPLE

Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! This streamlined recipe takes only minutes to prepare ... perfect for making the night before. Serve topped with choice of warmed syrup.

Provided by KCFOXY

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 13h45m

Yield 8

Number Of Ingredients 4



Scrapple image

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.

Nutrition Facts : Calories 576 calories, Carbohydrate 41.2 g, Cholesterol 74.5 mg, Fat 38.9 g, Fiber 0.7 g, Protein 15.1 g, SaturatedFat 15 g, Sodium 631.2 mg, Sugar 26.9 g

1 ½ pounds ground pork sausage
1 (14 ounce) can sweetened condensed milk
1 cup yellow cornmeal
⅛ teaspoon coarsely ground black pepper

EASY SCRAPPLE

Make and share this Easy Scrapple recipe from Food.com.

Provided by Kit Redmond

Categories     Breakfast

Time 25m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 5



Easy Scrapple image

Steps:

  • Pour 2 cups of water in a sauce pan and bring to a boil.
  • Cut sausage into pieces and add to boiling water mixing throughly (a potato masher works well). Once sausage is done take pan off heat and add red pepper flakes and sage.
  • Add cornmeal and mix throughly and pour into loaf pan.
  • Refrigerate until completely cooled.
  • Slice and fry in frying pan with cooking spray.

Nutrition Facts : Calories 159.5, Fat 11.3, SaturatedFat 3.8, Cholesterol 21.9, Sodium 349.5, Carbohydrate 9, Fiber 0.9, Sugar 0.1, Protein 5.4

1 lb sausage
2 cups water
1 tablespoon red pepper flakes
1 teaspoon rubbed sage
1 cup cornmeal

SCRAPPLE

Most recipes for scrapple, a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic, call for offal rather than cooked pork. But ours, first published in December 1953 and later in the Food News Department's booklet "Encore for the Roast," was devised as a way to use up leftover pork loin. You can substitute in 1 1/2 cups puréed pork loin or start from scratch with ground pork. You'll need a food processor and a double boiler for this recipe. The latter will save you 45 minutes active stirring time.

Provided by Sara Bonisteel

Categories     breakfast, brunch, project, sausages, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 8



Scrapple image

Steps:

  • Bring ham broth, 1 1/2 cups water and 1/2 teaspoon salt to a boil in the top of a double boiler over direct heat. Once boiling, sprinkle cornmeal into liquid, stirring constantly till mixture is smooth and starts to boil. Meanwhile, bring water to a boil in the bottom of the double boiler. Place the pot with hot cornmeal on top of the bottom of the double boiler, cover and cook for 45 minutes.
  • While the cornmeal mixture cooks, heat large nonstick skillet. Brown ground pork until cooked thoroughly. Remove from heat and let cool. Do not drain. Once the pork has reached room temperature, grind meat to a paste in a food processor.
  • Place puréed meat in a bowl and add grated onion, 1 teaspoon of salt, the pepper and the sage, and mix well. Add hot cornmeal mixture and combine thoroughly so no lumps remain.
  • Rinse 9-by-5-inch loaf pan in cold water and grease with bacon fat. Pack meat mixture in loaf pan and cover skin of meat with plastic wrap, pressing it against the surface. Meat mixture will be warm to touch. Let meat loaf come to room temperature, and then place in the refrigerator to chill overnight.
  • Remove plastic wrap and unmold scrapple onto a cutting board. Cut into 1/2-inch slices. Dust lightly with cornmeal and fry on both sides in a small amount of bacon fat.

1 1/2 cups ham broth or other meat stock (see recipe)
1 1/2 teaspoons salt
3/4 cup cornmeal, more for frying
1 pound ground pork (80/20, or 80 percent lean)
1 tablespoon grated onion
1/2 teaspoon ground black pepper
1 1/2 teaspoons fresh sage, finely chopped
Bacon fat, for greasing and frying

OLD-FASHIONED SCRAPPLE

Make and share this Old-Fashioned Scrapple recipe from Food.com.

Provided by Tonkcats

Categories     Breakfast

Time 1h10m

Yield 9-12 serving(s)

Number Of Ingredients 10



Old-Fashioned Scrapple image

Steps:

  • Combine pork, broth, cornmeal, thyme and salt in large saucepan. Heat and stir to boiling.
  • Reduce heat, simmer stirring constantly until mixture is very thick.
  • Remove from heat.
  • Line 8 x 8 x 2-inch baking pan with waxed paper allowing 3 to 4 inch overhang.
  • Spoon pork mixture into pan, press firmly and refrigerate, covered 4 hours.
  • Using waxed paper.
  • In the morning or any time you like breakfast, cut into small squares and fry in a skillet with some oil on medium heat like breakfast sausage until browned on both sides and hot in the middle.
  • Fabulous with grits, eggs, homefries and toast.

Nutrition Facts : Calories 231.4, Fat 12.9, SaturatedFat 3.4, Cholesterol 33.8, Sodium 247.6, Carbohydrate 16, Fiber 1.2, Sugar 0.2, Protein 12.4

1 lb boneless pork, cooked, chopped
1 (14 1/2 ounce) can chicken broth
1 cup yellow cornmeal
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
3 -6 tablespoons vegetable oil
hot breakfast sausage patty, cooked
fresh herb (for garnish)

OLD-FASHIONED SCRAPPLE

Wonderful for breakfast sure beats the stuff sold in stores! Cooking times include chilling time.

Provided by Chef Shadows

Categories     Breakfast

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 9



Old-Fashioned Scrapple image

Steps:

  • In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.
  • Bring to a boil, stirring often.
  • Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
  • Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan.
  • Spoon pork mixture into pan.
  • Cover and chill in the refrigerator 4 hours or overnight.
  • Unmold; cut scrapple into squares.
  • Combine flour and pepper; dust squares with flour mixture.
  • In large skillet brown scrapple on both sides in a small amount of hot oil.
  • Serves 12.

Nutrition Facts : Calories 156.6, Fat 7.7, SaturatedFat 2.1, Cholesterol 23.8, Sodium 186.3, Carbohydrate 12, Fiber 0.9, Sugar 0.2, Protein 9.6

1 lb cooked boneless pork loin, chopped
1 cup cornmeal
14 1/2 ounces chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 tablespoons vegetable oil, more
vegetable oil, as needed

REAL SCRAPPLE

here is why you don't see any real scrapple recipes on Zaar. This is not "the" Scrapple recipe. This is A scrapple recipe. Each family developed its own. When I was a kid, every family had its own. It is becoming a lost art. They can tell you Grandma made scrapple but not what her recipe was.

Provided by drhousespcatcher

Categories     Breakfast

Time 30m

Yield 8 pans

Number Of Ingredients 12



Real Scrapple image

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.

4 lbs ground meat, See NOTE
water
cornmeal
buckwheat flour, see recipe
3 ounces salt
1/4 ounce black pepper
1/4 ounce sweetened marjoram
1/4 ounce nutmeg
1/4 ounce thyme or 1/4 ounce sage
2 1/2 ounces onions
1 pinch mace (optional)
1 pinch red pepper (optional)

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