SCRAPPLE
I use a pig's head without the jowls here. I use the jowls to make jowl bacon or guanciale. This results in somewhere around 2 pounds of pig bits once you cook the head and chop it all up. You can use any selection of pig bits, but you need collagen, so a head or pig's feet are necessary.
Provided by Hank Shaw
Categories Breakfast
Time 4h10m
Number Of Ingredients 15
Steps:
- Set the pig's head in a large kettle and cover it with water. Bring this to a boil and skim off all the scum that floats to the surface. When this is done, add the carrots, onion, bay leaves, juniper and black peppercorns. 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.
- Carefully remove the pig's head and pick off all the meat and random bits. I toss the eyes and the palate, which aren't very tasty. Chop everything up very fine, and combine with the spice mix in a bowl.
- Strain your pig broth and pour about 10 cups into a large pot. Bring this to a simmer and add the cornmeal and buckwheat flour, stirring constantly so you don't get lumps. Add salt to taste. Cook this, stirring often, about 30 minutes.
- Add the chopped pig bits in with the mush and stir well to combine. If you happen to be using the unflavored gelatin, now is when you would add it. Let this all cook for 10 minutes or so.
- Pour this into loaf pans, or a terrine pan. While not strictly necessary, it will make the scrapple easier to remove if you line the pan with plastic wrap first. Pack it in well. Let it cool to room temperature uncovered, then cover it with plastic wrap and refrigerate overnight before slicing and frying.
Nutrition Facts : Calories 129 kcal, Carbohydrate 6 g, Protein 14 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 497 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CORNMEAL SCRAPPLE
I grew up in a German-Dutch community and this dish was a favorite there. I like to eat scrapple in the wintertime, but my husband thinks it's perfect anytime. As he always says, "It really sticks to your ribs." -Mrs. Merlin Brubaker, Bettendorf, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 222 calories, Fat 13g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 608mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
OLD-FASHIONED SCRAPPLE
Make and share this Old-Fashioned Scrapple recipe from Food.com.
Provided by Tonkcats
Categories Breakfast
Time 1h10m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine pork, broth, cornmeal, thyme and salt in large saucepan. Heat and stir to boiling.
- Reduce heat, simmer stirring constantly until mixture is very thick.
- Remove from heat.
- Line 8 x 8 x 2-inch baking pan with waxed paper allowing 3 to 4 inch overhang.
- Spoon pork mixture into pan, press firmly and refrigerate, covered 4 hours.
- Using waxed paper.
- In the morning or any time you like breakfast, cut into small squares and fry in a skillet with some oil on medium heat like breakfast sausage until browned on both sides and hot in the middle.
- Fabulous with grits, eggs, homefries and toast.
Nutrition Facts : Calories 231.4, Fat 12.9, SaturatedFat 3.4, Cholesterol 33.8, Sodium 247.6, Carbohydrate 16, Fiber 1.2, Sugar 0.2, Protein 12.4
SCRAPPLE
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.
REAL SCRAPPLE
here is why you don't see any real scrapple recipes on Zaar. This is not "the" Scrapple recipe. This is A scrapple recipe. Each family developed its own. When I was a kid, every family had its own. It is becoming a lost art. They can tell you Grandma made scrapple but not what her recipe was.
Provided by drhousespcatcher
Categories Breakfast
Time 30m
Yield 8 pans
Number Of Ingredients 12
Steps:
- NOTE: the meat involved is Pork head, meat, feet, heart and tongue, or other pork trimmings, if desired, including liver.
- Place them in a water in a covered container until the soft tissue separates readily from the bone. Separate tissue from bone and grind with a fine grinder. Return the ground meat to the strained soup container and boil. Cereal is then added. A common cereal mixture is seven parts cornmeal and three parts of either buckwheat, white, or rye flour.
- Approximately 4 lbs of the ground meat combined with 3 lbs of soup (liquid) plus 1 lb of cereal is sometimes used. Gradually moisten the cereal with a cool liquid (water or the cooled soup) to prevent lumping. Add this premoistened cereal to the ground meat-soup mixture slowly then boil for 30 minutes.
- Prior to finishing boiling, add seasoning.
- A suggested seasoning combination for 8 lbs of finished scrapple would include 3 oz salt, 1/4 oz black pepper, 1/4 oz sweetened marjoram, 1/4 oz nutmeg, 1/4 oz sage or thyme, and 2-1/2 oz onions. Some prefer to add a pinch of mace and a pinch of red pepper also.
- After the seasoning is mixed thoroughly and the onions cooked, pour the scrapple into pans (not bowls) and refrigerate to 30 - 32F degrees immediately.
- Note this is usually made in large batches and saved throughout the year until the next butchering. It uses every part of the pig so nothing is wasted. It wasn't a throwaway society. This is also NOT a city recipe. They didn't butcher as they did in the country.
- number of pans is a guess.
- Note: IF you want the instructions for cleaning the meat [from head and so forth] zaar me. I am not going to post it because more people are going to look at this that are NOT going to do it yourself than people who are. Some just don't wanna hear it and that isn't a problem. My brother always turned green.
CORNMEAL SCRAPPLE RECIPE RECIPE - (4.2/5)
Provided by dette
Number Of Ingredients 9
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 7-1/2-in. x 3-1/2-in. x 2-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. Yield: 6 servings.
EASY SCRAPPLE
Make and share this Easy Scrapple recipe from Food.com.
Provided by Kit Redmond
Categories Breakfast
Time 25m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 5
Steps:
- Pour 2 cups of water in a sauce pan and bring to a boil.
- Cut sausage into pieces and add to boiling water mixing throughly (a potato masher works well). Once sausage is done take pan off heat and add red pepper flakes and sage.
- Add cornmeal and mix throughly and pour into loaf pan.
- Refrigerate until completely cooled.
- Slice and fry in frying pan with cooking spray.
Nutrition Facts : Calories 159.5, Fat 11.3, SaturatedFat 3.8, Cholesterol 21.9, Sodium 349.5, Carbohydrate 9, Fiber 0.9, Sugar 0.1, Protein 5.4
OLD-FASHIONED SCRAPPLE
Wonderful for breakfast sure beats the stuff sold in stores! Cooking times include chilling time.
Provided by Chef Shadows
Categories Breakfast
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 156.6, Fat 7.7, SaturatedFat 2.1, Cholesterol 23.8, Sodium 186.3, Carbohydrate 12, Fiber 0.9, Sugar 0.2, Protein 9.6
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