Southern 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 skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Stir in butter and cheese until melted. Stir in sausage. , Press into a greased 9x5-in. loaf pan. Cover and refrigerate for 1 hour or until cool., Remove scrapple from pan; cut into 1/2-in. slices. In a skillet, cook scrapple in butter until browned on both sides, adding more butter as needed. Serve warm with syrup.

Steps:

• In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7-1/2x3-1/2x2-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator. , To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with maple syrup if desired.

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:

• For each pound of meat, use a quart of water; simmer until meat drops from bone.
• Remove meat from bones carefully, being certain to get all the small pieces.
• Bring ramaining broth to boiling point, adding sufficient water to make two cups.
• Add corn meal slowly and cook until thick, stirring constantly.
• Chop meat and add to corn meal mixture; add seasonings and onion.
• Cook 30 minutes in top of double boiler.
• Pour hot mixture into a dampenened oblong pan; let stand until cold and firm.
• Heat a little bacon grease in a skillet; slice scrapple and brown until golden in hot grease.

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.