Midwest Scrapple Food

MIDWEST SCRAPPLE

Steps:

• Combine all ingredients except corn meal in a saucepan.
• Bring to a boil; lower heat and simmer gently for 20 minutes, stirring frequently.
• Gradually stir in cornmeal, stirring constantly and cook until thickened.
• Rinse a loaf pan (5in x 9in) with cold water; pour in scrapple and chill completely.
• Cut into slices about 1/2 inch thick.
• Dust with flour and fry in oil until lightly browned.
• (Browning these slices until crusty around the edges takes several minutes on each side.) Serve with syrup, applesauce, or butter and salt and pepper.

OLD-FASHIONED SCRAPPLE

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.

PHILADELPHIA SCRAPPLE

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.

REAL SCRAPPLE

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.