Grammies Pork Scrapple Food

GRAMMIE'S PORK SCRAPPLE

Grammie's Pork Scrapple image

I'm not sure where this recipe came from, but my Grammie has been making it her whole life. Her mom was born and raised in Poland and Grammie makes a lot of Polish recipes, so I wonder if this came from her mom? Anyway, it is delicious. My Grammie made this for Christmas breakfast for over 30 years and passed the recipe onto me as cooking got too difficult for her. Enjoy!

Provided by Amy and Jay

Categories Breakfast

Time 30m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 8

Ingredients

3/4 lb pork sausage
4 tablespoons unsalted butter
3/4 cup diced onion
1 1/2 cups peeled and finely chopped granny smith apples (about 2 large)
1/4 teaspoon cayenne
4 cups low sodium chicken broth
1 1/4 cups farina
2 large eggs, lightly beaten

Steps:

In large skillet, cook sausage meat, breaking lumps, until no longer pink. Transfer to bowl and pour off fat.
Add butter to skillet and cook onion and apple until softened. Sprinkle with cayenne and add to meat.
In large, heavy saucepan bring chicken broth to a boil. Add Farina in a stream, whisking constantly. Cook, stirring about 5 minutes.
Remove from heat and whisk in eggs, then stir in meat/apple/onion mixture.
Line a 9x5 loaf pan (or two smaller ones) with buttered wax paper and pour in scrapple. Rap pan on counter to eliminate bubbles and press down with spoon. Cool and then chill in frig. overnight wrapped in plastic wrap.
Slice and fry in butter til slices are browned. Can serve with eggs or warm syrup or sauce.

Nutrition Facts : Calories 338, Fat 19.2, SaturatedFat 8, Cholesterol 98.8, Sodium 326.5, Carbohydrate 27.8, Fiber 1.3, Sugar 3.4, Protein 13.6

SCRAPPLE (MUSH)

Scrapple (Mush) image

Scrapple or mush has been a hearty breakfast staple in our family for generations. Heavily flavored with herbs, spices, onions and meat, it is a meal unto itself.

Provided by Kudu

Categories Meat and Poultry Recipes Pork

Time 11h

Yield 36

Number Of Ingredients 17

Ingredients

1 smoked ham hock
4 quarts water
2 teaspoons chicken soup base
3 cups cornmeal
1 ½ teaspoons dried thyme leaves
2 teaspoons rubbed sage
1 teaspoon ground savory
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground clove
1 teaspoon ground black pepper
½ teaspoon ground white pepper
1 pinch cayenne pepper
salt and pepper to taste
2 tablespoons butter
1 onion, diced
2 cups shredded sharp Cheddar cheese

Steps:

Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts.
Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently.
While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight.
To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.

Nutrition Facts : Calories 180.9 calories, Carbohydrate 9.7 g, Cholesterol 35.5 mg, Fat 11.4 g, Fiber 0.6 g, Protein 9.3 g, SaturatedFat 4.8 g, Sodium 120.4 mg, Sugar 0.4 g

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