Anns Philadelphia Scrapple Food
PHILADELPHIA SCRAPPLE
I was raised on this in Philadelphia and I combined several recipes in developing this ORIGINAL and AUTHENTIC RECIPE!
Provided by Alan Leonetti
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
PHILADELPHIA SCRAPPLE
Make and share this Philadelphia Scrapple recipe from Food.com.
Provided by Tonkcats
Categories Breakfast
Yield 2 loaves
Number Of Ingredients 7
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.
Nutrition Facts : Calories 850, Fat 6.7, SaturatedFat 1, Sodium 1793.1, Carbohydrate 181.3, Fiber 23.7, Sugar 1.3, Protein 26.4
PENNSYLVANIA DUTCH SCRAPPLE
While living in Germansville, PA this recipe was used often to make scrapple for the fire companies breakfasts and is a long time favorite.
Provided by morgainegeiser
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 307.8, Fat 18.2, SaturatedFat 6.6, Cholesterol 79.9, Sodium 361, Carbohydrate 11.8, Fiber 1.1, Sugar 0.1, Protein 23.1
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