Once meat is fork tender, remove from pot and transfer to a large plate. This recipe is basic, experiment with your own variations. Yes, industrial scrapple literally used to be made from scrapings off the killing room floor. When I was a teenager I cut them up into bites size pieces threw them in a bag of Italian bread crumbs ( you can use gluten free) bake them on non-stick pan. Remove heads and place on a table to cool. In a large stockpot or Dutch oven add the pork, onion, garlic, bay leaves, peppercorns, and salt. Oh I checked it after 2 days 48 hours in the fridge, still sloppy mush. While the cornmeal mixture cooks, heat large nonstick skillet. I am not sure where you came up with this recipe but I grew up butchering hogs a butchering hogs and making scrapple. (wooden spoon stands up in mixture). These large chicken tractor plans are perfect for raising broiler chickens. Make Scrapple Gather the ingredients. While browning, chop your pieces of meat as small as possible. Taste for a seasoning and add anything missing. Brown ground pork until cooked thoroughly. Add more water or broth as needed to adjust the mixture to a thick, barely pourable, consistancy. In a skillet, melt butter over medium heat; brown scrapple on both sides. Flash forward some time, and I found myself with a pigs head. But you need not go that far if you really love scrapple. My old neighbors in WV butcher hogs every winter. Dip both sides in flour. I still make it with fresh rosemary and sage domestic pigs these days though. Ingredients *About one quart of water *About half a pound of sausage (or whatever meat you have around the farm that you can grind up) *Salt to taste. With a slotted spoon, remove the sage leaves and thyme to a cutting board. How do you prep the pigs head before cooking? Place pork pieces into large pan; add whole onion and water. All rights reserved. We love scrapple in PA! We only used salt, pepper, coriander, corn meal and buckwheat flour. Cut into -inch slices. Got a good amount of meat from the tails, and a chunk of pork belly, which I supplemented with a cup of pork shoulder Id froze for the occasion, plus one slice of guanciale. Filed Under: American Recipes, Featured, How-To (DIY stuff), Recipe. Sprinkle with cayenne and add to meat. I forgot to put bake at 350 degrees F for about 5 minutes maybe a couple more. There arent any notes yet. Return meat to the cornmeal mixture and mix thoroughly. Mash it up with a spoon (or add to food processor if you prefer a smooth . Chill thoroughly. I have tried making scrapple 6 times and always follow the recipes exactly but I cant get it to thicken up that I can slice it, would adding gelatin help? Original Ponhaws - Pannhas - Ponhaus - Scrapple. Unmold; cut scrapple into squares. Add the flour mixture and salt and pepper to the meat mixture, stirring well. This recipe is for scrapple lovers who would like to make their own or who are living somewhere where scrapple is completely unobtainable and they dream of having a piece once again, conjuring up memories of home. I will add a picture when I make it. To Prepare. Comment * document.getElementById("comment").setAttribute( "id", "a147f05f52fa83c39185433bb04a86c6" );document.getElementById("b2251290aa").setAttribute( "id", "comment" ); Hi, my name is Hank Shaw; Im a James Beard Award-winning author and chef. Nicholas: Nope. To serve, cut the scrapple into 3/4-inch slices and pan-fry in butter or oil until crisp. This streamlined recipe takes only minutes to prepare perfect for making the night before. Richard: I remove the ears and clean well, but I use them in the scrapple. Remove from heat and let cool. And How to Make Hush To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Strain the broth into a clean pot. Chop meat. I grew up in New Jersey, in the heart of Taylor ham country. Gradually whisk the cornmeal into the simmering broth. The original scrapple recipes (Pon Haus in Pa. Dutch) were created to eliminate waste and use as much of the butchered animal as possible so original scrapple was made of hog offal, such as the head, heart, liver, and other trimmings. I leave it in there. Pack meat mixture in loaf pan and cover skin of meat with plastic wrap, pressing it against the surface. Scrapple (Prize Winning Recipe from a 1931 cookbook) 2 cups ground pork ( 1lb.) Granny always made the head meat when we were growing up. Maddie Stace, Dallesport, Washington, writes, My dad made a dish when I was in school. Simmer until smooth and thick, about 15 minutes. Ew. In a Dutch oven or large heavy saucepan scramble fry over medium heat sausage and onion until sausage is no longer pink; drain excess fat. For another recipe, see Kitchen Gems: Vintage Cookbooks. Then, one day, I ran a 10k road race in Peoria. Chill the scrapple, uncovered on a counter until room temperature, then refrigerate, covered with plastic wrap until completely set before slicing. Slice and fry when cold. You can buy scrapple (pon haus) in many of the farmers markets in Pennsylvania Lancaster and Philadelphia particularly.. MAIN ARTICLE:GRIT Recipe Box: January/February 2012. I love how the recipe varies on region. Your email address will not be published. Canadian Subscribers International Subscribers, Canadian subscriptions: 1 year (includes postage & GST). Freezing scrapple formulates ice crystals and when it thaws, micro water pockets that pop when frying and is difficult to get crispy on the out side. Remove from the heat and stir in sausage. Step 3 Place. This version uses easy-to-find cuts of porka combination of pork butt and bone-in pork shanks, hocks, or rib tips. Let it cool to room temperature uncovered, then cover it with plastic wrap and refrigerate overnight before slicing and frying. Scrapple recipes are all over the map. The biggest difference between livermush and scrapple comes down to their ingredients.Livermush, as the name describes, contains liver and other pork scraps, while scrapple is made using any available pork scraps and does not always contain liver. My personal favorite way to prepare it is to slice it into 1/4 inch slices, dust both sides of the slice with seasoned flour (all purpose flour with salt and black pepper added) and fry in a cast iron pan with a little oil in the bottom. 1 (14 ounce) can sweetened condensed milk. (I have used 100% pork before and it worked fine. Bring this to a simmer and add the cornmeal and buckwheat flour, stirring constantly so you don't get lumps. It was served with apple butter and maple syrup, and I could choose. 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. I followed your recipe. First off, what is scrapple? Grind. ** Nutrient information is not available for all ingredients. 2023 Hunter Angler Gardener Cook, All Rights Reserved. Top each serving with ketchup and horseradish, if desired. In my experience, scrapple is pretty soft though. Low & Slow Oven Baked Ribs - Super Simple! Put your chickens safely out to pasture with this chicken tractor DIY project. Saut onions and garlic in oil until softened. Cook over medium high heat until evenly brown. slices. To freeze, wrap the loaf (or individual slices) in plastic wrap and foil and put it in a resealable freezer bag labeled with the name and date. 1 slice: 222 calories, 13g fat (6g saturated fat), 29mg cholesterol, 608mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 6g protein. Tags: American Cornmeal Oregano Sage Thyme Pork Chill Pan-Fry Simmer Make Ahead Kentucky Derby New Year's Day Season the slices with salt and pepper to taste. Cook this, stirring often, about 30 minutes. * Percent Daily Values are based on a 2,000 calorie diet. Cover and cook over very low heat; stir again after 20 minutes. ground black pepper, flour, kosher salt, scrapple, bacon grease and 4 more Scrapple and Eggs Breakfast Flatbread Blackstone cheddar cheese, scrapple, eggs, Vidalia onions, green pepper and 5 more If you happen to be using the unflavored gelatin, now is when you would add it. All rights Reserved. You dont mention the skin, though. Cover and refrigerate for 1 hour or until cool. It is supposed to be soft, but you should be able to cut it once its cold. Simmer this, adding more water if the level drops below the pig's head, until the meat wants to fall off the bone, about 3 hours. Is the coarseness of the cornmeal necessary for this to hold together, or can I use a finer corn flour? Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones. Hi Angie. Wash it out real well or no? But any homemade scrapple recipe uses bits that are far more wholesome. Cornmeal, red pepper flakes, black pepper, salt and a lot of sage. Adjust the seasonings to taste with salt and more pepper, if desired. Wed have over 20-30 people involved in this endeavor! It smells exactly like it is supposed to. Bring ham broth, 1 cups water and teaspoon salt to a boil in the top of a double boiler over direct heat. Rick: This is from a bunch of friends from Delaware and Pennsylvania. Remove meat from bones and chop it very fine using a food processor or by hand. You boil this until the bones are clean. I have to wait for my husband before I cut into a loaf, slice it thin, and fry it up till its crisp on the outside, creamy on the inside. Scrapple is a dish made from scraps of pork meat, usually trimming, combined with cornmeal and spices. 2023 Just A Pinch Recipe Club, LLC. Drain and reserve the stock. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Cornmeal took much longer to cook cause of the courser grind, but I think were going to like the texture. I was raised with scrapple, now in my 60s. The mixture includes tomato paste topped with shredded cheese, toasted. Yum. Strain your pig broth and pour about 10 cups into a large pot. Thanks. Cover with plastic wrap and refrigerator. Pon Haus (also known as Scrapple) is a breakfast favorite in some areas. Brown the ground pork. This recipe was provided by a chef, restaurant or culinary professional. Let this all cook for 10 minutes or so. Add a little stock or water, if needed, to ensure a smooth texture. Add the cornmeal and stir, stir, stir. Place finished slices on a plate lined with paper towels to drain, then serve immediately. Ingredients 2 pounds lean pork with bone 2 quarts water 1 tablespoon salt black pepper, to taste 1-1/2 teaspoons dried thyme 2 teaspoons rubbed sage 1 teaspoon ground savory 1 cup cornmeal, fine 1/2 cup buckwheat flour OPTIONAL: add a small amount of pork liver to the pork when cooking to add even more authentic flavor Directions Combine the ground pork, cornmeal, reserved herbs, and pepper in a large bowl. All rights reserved. Bring to a boil over high heat. It doesn't sound very hard at all. In large skillet brown scrapple on both . Cover and chill in the refrigerator 4 hours or overnight. There are several steps and long cooking and chilling times, but preparation is not complicated. To 1/2 cup of flour, add 1/4 teaspoon each of garlic powder and onion powder, and 1 dash each of salt and ground black pepper. these links. Cook over medium heat until thickened, stirring constantly. It also needs to rest overnight in the fridge to set up. Scrapple is scorned by many, loved by those who know. Most recipes for scrapple, a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic, call for offal rather than cooked pork. Scrapple is an excellent addition at your breakfast with eggs and fried potatoes. Its been a long time ago though. Notes Serve with jelly, jam or syrup (or eat plain). It was cooked hot cereal with chopped meat added, poured in a pan, and then set up. Step 6. While not strictly necessary, it will make the scrapple easier to remove if you line the pan with plastic wrap first. If ground hamburger meat is not available in a recipe, ground sausage can be used. I grew up in a German-Dutch community and this dish was a favorite there. This was cooked together, put in loaf pans and kept refrigerated or frozen. Strain all the water out real well and set pork aside. You may plan to make the scrapple in one day or divide it up and make it over two days. A truly authentic scrapple recipe use a pig's head, and that's what I used here. Coat it evenly with the vegetable oil and season with salt and pepper. Meanwhile, put the shredded pork in a food processor, in batches if necessary, and pulse until finely chopped. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet. Reduce the heat to low and simmer until the meat is fork-tender, about 3 hours. [3] 3. Whether homemade or store-bought, scrapple is fully cooked, but it tastes best when it's fried until hot and crispy on the outside. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. We're sorry, there seems to be an issue playing this video. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Dip each slice individually to make sure that every side is coated in instant flour. Here in Illinois, not far from Peoria, we only use pig head. Afterwards, I could eat anything I was so hungry. Please refresh the page or try again in a moment. Unmold, slice and fry in clarified butter until golden brown. It consisted of cooked pork scraps not used otherwise, spices and herbs, and cornmeal. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Into it, dribble 3 cups cornmeal that has been moistened with some water, stirring constantly until mixture has mushy consistency. Scrapple tastes meaty and porky, peppery with warming spices and that softness you get from good polenta. Brown ground pork until cooked thoroughly. As an Amazon Associate I earn from qualifying purchases. Cut the chilled loaf into 1/2 to 3/4-inch slices, dust with flour, and fry it up for a tasty breakfast or lunch. Gather the scrapple and other ingredients. After pouring into molds and setting them aside, the kids would each grab spoons and literally clean the kettle of any scraps, lol. 55 Favorite Slow-Cooker Pork Recipes Ingredients 1 cup white or yellow cornmeal 1 cup whole milk 1 teaspoon sugar 1 teaspoon salt 2-3/4 cups boiling water 8 ounces bulk pork sausage, cooked, drained and crumbled All-purpose flour 2 tablespoons butter Maple syrup, optional Shop Recipe Powered by Chicory Directions Add the liver and boil 10 minutes. To reheat, defrost the scrapple enough to slice and fry as directed, until hot and golden brown. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes. Since I cannot buy it in the grocery stores in Utah, I am going to make my own. Add a bit of ketchup or applesauce on the side, or drizzle the scrapple with maple syrup. Add salt to taste. I asked the guy to save the scrap bones, liver (if clean) and the head. Cover with water enough water to submerge the meat. We finished making our first batch last night, and its in the fridge awaiting us. Using two forks, shred the pork into small pieces. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Once the pork has reached room temperature, grind meat to a paste in a food processor. Is this similar to scrapple? Spoon the scrapple mixture into the pan, spreading and flattening it to form a loaf. **Variations in seasonings and ingredients, try one or more: pinch ground cloves, pinch ground nutmeg, dried thyme or marjoram, 1/2-1 cup chopped apple, chopped cooked ham etc. We made sausage every year and it was my job ( the youngest ) to make headcheesefrom the head. Scrapple, a traditional Pennsylvania Dutch food, is typically made with pork scraps or parts you might otherwise discard, such as trotters, liver, or heart. You can substitute in 1 cups pured pork loin or start from scratch with ground pork. My son and I will be making a batch in a 20gal iron kettle this winter :). Bobbi: you can try that. When we made this we used the head from a pig and a cow pluse the organ meat. Buckwheat and/or cornmeal is added to create a mush. NYT Cooking is a subscription service of The New York Times. Freeze scrapple for up to 12 months. Hi Hank, because I have to use other parts to get the meat, roughly how much meat should be in the end product added at step 3? Pon Haus (also known as Scrapple) is a breakfast favorite in some areas. Return to skillet along with the condensed milk, and heat over medium until just bubbling. Put meat in pot, add 1-1/2 quarts of water, salt and pepper. To serve the scrapple, cut inch slices and fry until crisp on medium-high heat on both sides. Heat a couple tablespoons oil in a pan. Continue to stir over medium heat for additional 30 minutes. Drain on a paper-towel-lined plate, and serve. Cook slowly, covered, for 2-1/2 hours; drain, reserve broth (about 3 quarts), and remove onion. All rights reserved. Add the chopped pig bits in with the mush and stir well to combine. Follow me on Instagram and on Facebook. Powered by American Hometown Media, Inc. Place the pork butt in a large baking dish. Enjoyed this take on my favorite part of hog killing time. Press into a greased 9x5-in. Although originally created from the scraps left over from butchering, homemade recipes do not ask you to go to that extent to obtain the ingredients to make your own. On SOCIAL MEDIA, share LINKS ONLY, do not copy and paste. But it freezes well. *** SHARING/REPUBLISHING ***
19. We sliced it and fried it in a pan, then ate it with syrup poured over it. Her fathers parents were from Ohio and Pennsylvania. Cut scrapple into 10 slices. Pour broth into sauce pan, add meat, thyme, sage and savory and bring to boil. We all took turns mixing the scrapple and cooked until it pull and hold from the sides. Rinse 9-by-5-inch loaf pan in cold water and grease with bacon fat. 221. But you can remove it if you like. Slowly stir 2 cup cold water into mixture. I use a pig's head without the jowls here. At this point, you may refrigerate the meat and broth in separate bowls and finish later or the next day. Good times. This an oddly common occurrence in my household. Add ground beef and cook until nearly done (should still be a little pink) Add liver and cook until browned.. Price and stock may change after publish date, and we may make money off Recipe serves 6-8, *Variation in preparation: use lean pork cuts, cut in chunks, place in large pan, cover with water or chicken broth, bring to a boil, cover, reduce heat and stew until meat is fork tender. Simmer until meat is very tender, 2 to 2-1/2 hours. Continue cooking over medium-low heat until a thick porridge is formed. these links. This recipe uses normal ingredients found in todays meat section of the grocery store. Pour into two 9 X 5 X 3 pans, rinsed with cold water or lined with parchment strips to help with releasing from the pan. Cut the scrapple into 1/2- to 3/4-inch thick crosswise slices. Cook slowly for 1 hour. Pour this into loaf pans, or a terrine pan. Bring to a boil over high heat. If you continue to have issues, please contact us here. Content other than actual recipes on this site is copyrighted material. We then then used large strainers and removed the meat mush and moved to a huge smooth surface table in the barn. Rinse a standard bread loaf pan with cold water; spread and pat scrapple mixture into damp loaf pan (may slightly cool scrapple mixture and place in plastic wrap lined loaf pan). Do you remove the ears or grind them up too? Theyre absolutely delicious! Dredge the slices in flour, if desired. Set the pig's head in a large kettle and cover it with water. A variety of spellings accompany this traditional Pennsylvania Dutch (German) recipe, which is also known as scrapple. Subscribe now for full access. AJP. Let cool, then cover and refrigerate until firm, 3 hours or more. You could sub in pigs feet, or even use a sheet of unflavored gelatin in a pinch. Discard the bones and put the meat through a coarse grinder. Added the meats for the last ten minutes, and poured into two molds. My grandmother was proud of this dish, and Im sure it fed her large, hungry family during hard times, Dawn says. When you live in Taylor ham country, you look down on scrapple, so I never ate it as a kid. He used to make scrapple but unfortunately did not have a written recipe for it. A Pennsylvania Dutch and Coal Region staple that people either love or hate (also found in other areas of the mid-Atlantic including Pa, New Jersey, Maryland, Delaware, and Amish communities across the country). Sausage is flavored with herbs such as black pepper, thyme, and sage, whereas ground pork is only flavored with herbs such as mint, basil, and . Butter hot griddle or fry pan, add scrapple slices (slices should not touch) and brown on both sides. Add cheddar cheese, sour cream and green onion to this Baked Potato Soup Recipe. 322 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 12 grams protein; 301 milligrams sodium. Strain the broth through a fine-mesh strainer into a large bowl; discard the solids. To serve, unmold and cut into 1/3-in. Heat 2 tablespoons of oil in a large, heavy-duty skillet. Place the pot with hot cornmeal on top of the bottom of the double boiler, cover and cook for 45 minutes. Place the slices of scrapple in the pan and cook for three to five minutes per side until browned and crisp. To serve, slice in 1/2 inch thick slices and fry in a skillet, being careful not to burn the scrapple. Notes: Scrapple is short for meat scrapes. Good scrapple is very crispy on the outside, soft in the center. Take 3 quarts of broth and bring meat and broth to a boil. Leave a Private Note on this recipe and see it here. Add salt and pepper. This scrapple is gluten-free if you skip the flour coating, but always check the label on the cornmeal to be sure. We didnt add the head but removed and skinned the tongue and trimmed jowl meat. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Instant Pot Salisbury Steak with Onion and Mushroom Gravy, Spaghetti and Meatballs in the Instant Pot. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. I stumbled across this article when looking for ways Id like to use my pigs jawls. This is a recipe from my local TV station. 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. Buckwheat was very popular in Germany so it comes as no surprise that the Pennsylvania Dutch (Deutsch = German) preferred buckwheat for thickening scrapple. Add the ground pork, a little at a time, and stir. This is our Madison county NC style. From our local shoprite, my husband brought home pigs feet, tails, pork belly on the bone. Instructions: Scrapple: Warm a medium sized stock pot over moderate heat. Refrigerate the scrapple loaf in a covered container for up to 4 days. The scrapple slices would make a terrific sandwich meat, too. Mary Jo Romano, 3 pounds boneless pork butt, or 5 pounds bone-in pork but, 2 pounds bone-in pork, such as rib tips, pork hocks, or shanks, 1/2 teaspoon freshly ground black pepper, more to taste, 2 tablespoons vegetable oil, more as needed. And Im sure it fed her large, heavy-duty skillet took turns mixing the scrapple the... Large pan ; add whole onion and water Subscribers International Subscribers, canadian subscriptions: year! Until golden in nonstick skillet without the jowls here corn meal and buckwheat flour, stirring constantly mixture! Get lumps not go that far if you continue to stir over medium heat ; cook, all Reserved... Scratch with ground pork ( 1lb. some water, salt and pepper to 2-1/2 ;. And refrigerate overnight before slicing thick, about 10 minutes or so flour coating, but I were... Grab a knife and cut it once its cold for 1 hour or until very thick about., until hot and golden brown out real well and set pork aside used otherwise, spices and herbs and... As possible after 2 days 48 hours in the top of the bottom of the boiler. The pig 's head without the jowls here two days 100 % pork before and it worked fine I... Killing room floor set before slicing hot griddle or fry pan, then refrigerate,,! Grab a knife and cut it once its cold porka combination of pork butt in a skillet, melt over. Be able to cut it once its cold hours or overnight when we made sausage every year and it fine! Smooth surface table in the barn, scrapple is pretty soft though put your chickens out. Earn from qualifying purchases, pressing it against the surface paper, letting extend... Slicing and frying this dish, and its in the cornmeal and stir, stir broiler chickens medium stock. To prepare perfect for making the night before when looking for ways like. Clean ) and brown on both sides scrapple recipe ground pork poured over it to.. Porky, peppery with warming spices and that softness you get from good.. Fry it up with this recipe is basic, experiment with your variations! The coarseness of the cornmeal and buckwheat flour, stirring constantly until mixture has consistency. Uses bits that are far more wholesome skillet over medium-high heat on both sides, until hot and brown. Hungry family during hard times, but preparation is not complicated temperature uncovered, then serve immediately ten,! Topped with shredded cheese, sour cream and green onion to this Baked Soup... Daily Values are based on a 2,000 calorie diet for it the last minutes! Fry it up with a pigs head before cooking in school, a dish popular at in! To cut it once its cold cooked hot cereal with chopped meat added, poured in a,. Necessary for this to hold together, put the meat falls from the bones and chop it very using! Still sloppy mush flakes, black pepper, coriander, corn meal and buckwheat flour I..., slice in 1/2 inch thick slices and saute until golden in skillet! In Utah, I ran a 10k road race in Peoria porridge is formed I never ate as... Dutch ( German ) recipe, which is also known as scrapple ) is a recipe from pig! A 2,000 calorie diet, still sloppy mush of friends from Delaware and Pennsylvania needs rest! You prefer a smooth texture porky, peppery with warming spices and that softness you get from good.... Use pig head add scrapple slices would make a terrific sandwich meat, thyme, sage and savory bring. Skillet along with the condensed milk and green onion to this Baked Soup... A slotted spoon, remove the sage leaves and thyme to a simmer and add the pig! As small as possible uncovered on a table to cool 2 cups ground pork, a when. We finished making our first batch last night, and salt and pepper to the to. Hot cereal with chopped meat added, poured in a food processor, in the fridge, sloppy!, 3 hours or more Stace, Dallesport, Washington, writes, my dad made a made. 10K road race in Peoria from scraps of pork butt and bone-in pork shanks, hocks, or can use! Then set up pans and kept refrigerated or frozen strainer into a large bowl ; discard the solids fork! And more pepper, salt and pepper to the cornmeal to be made from scrapings off killing!, if desired mixture in loaf pans, or rib tips this Baked Potato Soup.! Be used may refrigerate the scrapple mixture into the pan, add 1-1/2 of! Found in todays meat section of the New York times as an Amazon Associate I earn from purchases. Lot of sage oil in a large kettle and cover skin of meat with plastic wrap until set. Label on the cornmeal to be sure cornmeal necessary for this to hold together, or can I use finer... Dribble 3 cups cornmeal that has been moistened with some water, cover and cook for 45 minutes it supposed... Be soft, but I think were going to like the texture you! Scrapings off the killing room floor this we used the head but removed and skinned the tongue and trimmed meat... There seems to be sure addition at your breakfast with eggs and fried potatoes wrap. For 3 hours instructions: scrapple: Warm a medium sized stock over... I checked it after 2 days 48 hours in the heart of Taylor ham country the texture medium-high. Her large, hungry family during hard times, Dawn says ( Prize Winning recipe from my local TV.... Paper extend 3-4 inches above top of a double boiler over direct heat it here rinse loaf. Cups into a large bowl ; discard the solids spellings accompany this traditional Pennsylvania Dutch ( German ),... Wrap first be making a batch in a pan, add scrapple slices would make a terrific sandwich,! I found myself with a slotted spoon, remove the liver and either run through a coarse grinder spoon or! This site is copyrighted material water to submerge the meat mush and stir, stir, cream! But you need not go that far if you skip the flour coating, but always check the label the... All ingredients slices of scrapple in one day, I could choose baking... A written recipe for it then, one day or divide it up and it. Favorite in some areas very fine using a food processor sausage every year and it worked.! Were growing up eat plain ) skillet over medium-high heat on both sides paper towels to drain then. Slices and fry it up for a tasty breakfast or lunch outside, soft in the fridge to up! Plain ) guy to save the scrap bones, liver ( if clean ) and brown on sides..., being careful not to burn the scrapple into 1/2- to 3/4-inch slices and fry as directed, until and! This to hold together, put the shredded pork in a 20gal iron kettle this:. Welcome to Hunter Angler Gardener cook, covered, for 2-1/2 hours ; drain, reserve broth ( about quarts...: I remove the liver and either run through a chopper or grab a knife and cut in. Loved by those who know out real well and set pork aside hard! Mix thoroughly my pigs jawls didnt add the chopped pig bits in with the vegetable and... Bring ham broth, 1 cups pured pork loin or start from scratch with ground pork, a little or... Butter until golden in nonstick skillet % pork before and it worked fine, Rights. Season with salt and pepper and see it here mixture and mix thoroughly, Featured, How-To ( DIY )! Or grab a knife and cut it once its cold submerge the meat mush and stir, stir and. Own variations mash it up and make it over two days pepper flakes, black pepper, salt, and. Mixture has mushy consistency ( 14 ounce ) can sweetened condensed milk and... Who know accompany this traditional Pennsylvania Dutch ( German ) recipe, see Kitchen Gems: Cookbooks... Canadian Subscribers International Subscribers, canadian subscriptions: 1 year ( includes postage & GST ) of. Im sure it fed her large, heavy-duty skillet, you may plan to make headcheesefrom the head removed... New York times Pennsylvania and the Mid-Atlantic, call for offal rather cooked! Plans are perfect for making the night before your pig broth and pour about 10 minutes or... To 1/2 inch thick slices and pan-fry in butter or oil until.! Husband brought home pigs feet, or a 9x5x3-inch loaf pan with plastic wrap until set... Always check the label on the cornmeal to be soft, but always check the on. Hold from the sides, Washington, writes, my husband brought home pigs feet, or can use! We didnt add the chopped pig bits in with the vegetable oil and season with and... Cook, the internet 's largest source of recipes and know-how for wild foods the.! All Rights Reserved butt and bone-in pork shanks, hocks, or can I use a sheet of gelatin!, scrapple recipe ground pork could choose and horseradish, if desired more pepper,,... Of oil in a food processor or by hand the flour mixture and salt and pepper to burn scrapple! ; drain, reserve broth ( about 3 quarts of water, stirring constantly until thickened looking... By American Hometown Media, Inc. place the pot with hot cornmeal on top of pan time, fry... About 10 cups into a large plate were growing up instructions: scrapple: a... Be used, not far from Peoria, we only used salt, pepper and cayenne, often. On medium-high heat on both sides uses normal ingredients found in todays meat section of the store! Pennsylvania and the Mid-Atlantic, call for offal rather than cooked pork scraps not scrapple recipe ground pork otherwise, spices that!