Philadelphia Scrapple Recipes

Steps:

• To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.
• Drain and reserve the stock. Pour the solid contents onto a baking sheet so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
• Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Don't over grind it.
• Measure 1 gallon of stock and return it to the pot along with the chopped meat and the salt, ground black pepper, cayenne, and sage. Bring to a simmer over low heat.
• Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensure a smooth texture.
• Pour into 3 loaf pans and refrigerate until solid, preferably overnight.
• Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.

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.

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.

Steps:

• Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling.
• Reduce heat, cook for 20 minutes.
• Then drain meat, reserving 3 cups stock.
• Add salt and sage to stock, bring to boiling.
• Combine cornmeal and 1 cup of cold water.
• Gradually add stock, stirring constantly.
• Cover and cook over low heat for 10 minutes. Stir occasionally.
• Then add sausage, stir it all together and pour into loaf pan.
• Refrigerate overnight.
• Next morning slice and fry until set.
• NOTE: Cooking time does not inclue refregerating over night.