Scrapple Without the Scraps
Old-Fashioned Scrapple Recipe - Without the Scraps
The name of this Pennsylvania Dutch dish comes from the chopped “scraps” of pork meat that are the main ingredient. Tradition claimed that scrapple included all that was left of the hog after butchering, except for the scream. These scraps were mixed with a ground cornmeal broth and seasonings and molded into a loaf. After chilling, the loaf was sliced and fried and traditionally served hot for breakfast or brunch. We Maryland children ate this often and loved it. However, once I became aware of the various parts of the pork that were included in scrapple, I began making my own recipe from what I consider the more savory cuts of the hog, such as the loin.
- 1 pound lean chopped pork
- 2 tablespoons butter or oil as needed
- 29 ounces (2 cans) chicken broth
- 1 cup cornmeal
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour, seasoned with salt and pepper
In a large saucepan gently saute pork in butter or oil. Add cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 20 minutes or until mixture is very thick, stirring constantly. Spray with oil and then 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 slices. Dust scrapple slices with flour mixture. In large skillet brown scrapple on both sides in a small amount of butter. Serve with ketchup or maple syrup. Serves 12.
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