If you haven't had "Scrapple" try this.
Kahuna
Plain Old Pennsylvania Dutch Scrapple
1/2 pound chopped raw pork
1-1/4 teaspoon salt
1/8 teaspoon pepper
1 cup corn meal 1 medium onion, chopped
1- 1/4 quarts water
Brown onion slowly in a little fat. Add meat, seasoning and water. Cook
at simmering point 20 minutes.
Add corn meal and cook over medium heat for one hour. Turn into loaf
pan and cool.
Cut in slices and fry in fat until brown. Serve with gravy or tomato
sauce.
Philadelphia Scrapple
2 pounds pork shoulder (or pork butt)
1 whole fresh pork hock
2 cups yellow cornmeal
1 teaspoon cayenne
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper
Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks,
pork hock, sage and cayenne in a stock pot and cover with water. Simmer
for about 2 to 3 hours or until meat falls apart. Drain and reserve
stock.
Pull meat from bone and chop all the meat with a knife or food
processor, being careful not to grind it too fine. Set aside.
Measure 5 cups of stock and return to pot. Bring it to a simmer; add
meat, cornmeal, salt and peppers, and stir constantly until thick and
smooth, about 15 to 30 minutes.
Pour mixture into 2 loaf pans and refrigerate until completely chilled.
Un-mold scrapple. Slice and fry until golden brown and crisp on both
sides.
Makes 12 servings.
1 pound boneless cooked pork loin, chopped
1 cup cornmeal
1 (14 1/2-ounce) can 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, or as needed
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 to 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.
Makes 12 servings.
Kahuna
Plain Old Pennsylvania Dutch Scrapple
1/2 pound chopped raw pork
1-1/4 teaspoon salt
1/8 teaspoon pepper
1 cup corn meal 1 medium onion, chopped
1- 1/4 quarts water
Brown onion slowly in a little fat. Add meat, seasoning and water. Cook
at simmering point 20 minutes.
Add corn meal and cook over medium heat for one hour. Turn into loaf
pan and cool.
Cut in slices and fry in fat until brown. Serve with gravy or tomato
sauce.
Philadelphia Scrapple
2 pounds pork shoulder (or pork butt)
1 whole fresh pork hock
2 cups yellow cornmeal
1 teaspoon cayenne
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper
Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks,
pork hock, sage and cayenne in a stock pot and cover with water. Simmer
for about 2 to 3 hours or until meat falls apart. Drain and reserve
stock.
Pull meat from bone and chop all the meat with a knife or food
processor, being careful not to grind it too fine. Set aside.
Measure 5 cups of stock and return to pot. Bring it to a simmer; add
meat, cornmeal, salt and peppers, and stir constantly until thick and
smooth, about 15 to 30 minutes.
Pour mixture into 2 loaf pans and refrigerate until completely chilled.
Un-mold scrapple. Slice and fry until golden brown and crisp on both
sides.
Makes 12 servings.
1 pound boneless cooked pork loin, chopped
1 cup cornmeal
1 (14 1/2-ounce) can 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, or as needed
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 to 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.
Makes 12 servings.