Creamed Scrapple Food

SCRAPPLE

Scrapple image

Provided by Food Network

Time 11h

Yield 30 servings

Number Of Ingredients 14

Ingredients

1 whole pork butt, cut into 6 to 8 pieces
4 whole hocks, fresh
1 whole onion, peeled and halved
3 stalks celery, roughly chopped
1 tablespoon black peppercorns
4 bay leaves
3 tablespoons kosher salt
2 tablespoons ground black pepper
1 tablespoon cayenne pepper
1 tablespoon chopped fresh sage
3 cups white cornmeal
3 cups yellow cornmeal
Clarified butter, for pan-frying
Applesauce or maple syrup, for serving

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.

CREAMED SCRAPPLE

Creamed Scrapple image

Just like 'Creamed Chipped Beef' or 'SOS', only made with scrapple. Serve over toast or home fries/hash browns.

Provided by Rob

Categories 100+ Everyday Cooking Recipes

Time 25m

Yield 2

Number Of Ingredients 7

Ingredients

¼ cup butter
¼ pound fresh scrapple
¼ cup all-purpose flour
2 cups milk
salt to taste
1 teaspoon ground black pepper, or to taste
1 tablespoon maple syrup, or to taste

Steps:

Heat the butter in a saucepan over medium-high heat. Crumble in the scrapple, and cook until browned, about 5 minutes. Stir in the flour, and cook until golden, 1 to 2 minutes.
Slowly whisk in the milk, and bring to a gentle simmer. Reduce heat to medium-low, and cook, stirring frequently, until the mixture thickens, about 10 minutes. Season to taste with salt, black pepper, and maple syrup.

Nutrition Facts : Calories 533 calories, Carbohydrate 39 g, Cholesterol 105.5 mg, Fat 35.7 g, Fiber 0.7 g, Protein 15 g, SaturatedFat 20.5 g, Sodium 808.3 mg, Sugar 17.4 g

TRADITIONAL SCRAPPLE

Traditional Scrapple image

Provided by Beth Herman

Number Of Ingredients 16

Ingredients

1 whole pork butt, cut into 6 to 8 pieces
4 whole hocks, fresh
1 whole onion, peeled and cut in half
3 stalks celery, roughly chopped
1 tablespoon black peppercorns
1 black peppercorns
4 bay leaves
Water
1 tablespoon cayenne pepper
2 tablespoons ground black pepper
3 tablespoons kosher salt
1 tablespoon chopped sage leaves
3 cups white cornmeal
3 cups yellow cornmeal
Clarified butter for pan frying
Applesauce or maple syrup

Steps:

In a large stockpot, add pork butt, hocks, onion, celery, peppercorns, and bay leaves. Barely cover with water and simmer over low heat until pork is tender and meat falls off the bones, about 2 hours.Drain and reserve the stock. Pour the solid contents onto a sheet pan 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 and pulse to coarsely chop. Don't over grind.Measure 1 gallon of stock and return it to the pot with the meat and cayenne, black pepper, salt, and sage. Bring to a simmer over low heat.Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes or so. 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.

CREAMED SCRAPPLE

Creamed Scrapple image

Just like 'Creamed Chipped Beef' or 'SOS', only made with scrapple. Serve over toast or home fries/hash browns.

Provided by Rob

Categories Everyday Cooking

Time 25m

Yield 2

Number Of Ingredients 7

Ingredients

¼ cup butter
¼ pound fresh scrapple
¼ cup all-purpose flour
2 cups milk
salt to taste
1 teaspoon ground black pepper, or to taste
1 tablespoon maple syrup, or to taste

Steps:

Heat the butter in a saucepan over medium-high heat. Crumble in the scrapple, and cook until browned, about 5 minutes. Stir in the flour, and cook until golden, 1 to 2 minutes.
Slowly whisk in the milk, and bring to a gentle simmer. Reduce heat to medium-low, and cook, stirring frequently, until the mixture thickens, about 10 minutes. Season to taste with salt, black pepper, and maple syrup.

Nutrition Facts : Calories 533 calories, Carbohydrate 39 g, Cholesterol 105.5 mg, Fat 35.7 g, Fiber 0.7 g, Protein 15 g, SaturatedFat 20.5 g, Sodium 808.3 mg, Sugar 17.4 g

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