South Carolina Scrapple Food

SOUTH CAROLINA SCRAPPLE

Steps:

• Select three pounds of bony pieces of pork. For each pound of meat use a quart of water and simmer until the meat drops from the bone. Remove the meat from bones carefully being certain to get all the small pieces.
• Bring the remaining broth to boiling point, adding sufficient water to make two cups.
• Slowly add two cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly.
• Chop the meat and put it in the pot; also add salt, pepper and the juice of an onion.
• Cook for two minutes, stirring constantly.
• Pour the hot scrapple into a dampened oblong pan.
• Let stand until cold and firm.
• Slice and brown in hot skillet. If the scrapple is rich with fat, no more fat is required for frying.

SOUTH CAROLINA SCRAPPLE

Steps:

• For each pound of meat, use a quart of water; simmer until meat drops from bone.
• Remove meat from bones carefully, being certain to get all the small pieces.
• Bring ramaining broth to boiling point, adding sufficient water to make two cups.
• Add corn meal slowly and cook until thick, stirring constantly.
• Chop meat and add to corn meal mixture; add seasonings and onion.
• Cook 30 minutes in top of double boiler.
• Pour hot mixture into a dampenened oblong pan; let stand until cold and firm.
• Heat a little bacon grease in a skillet; slice scrapple and brown until golden in hot grease.

CHICKEN BOG

Steps:

• Slice sausage into 1/2 inch pieces. In large stockpot combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the chicken stock and bring to boil, cover and cook on low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discard bones and skin. Add the rice to the pot and bring to a boil stirring well. Boil for 10 minutes, reduce heat, cover pot and swimmer for 10 minutes or until rice is done. Remove bay leaves and return chicken to the pot. Stir well and serve.

SOUTHERN SCRAPPLE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Stir in butter and cheese until melted. Stir in sausage. , Press into a greased 9x5-in. loaf pan. Cover and refrigerate for 1 hour or until cool., Remove scrapple from pan; cut into 1/2-in. slices. In a skillet, cook scrapple in butter until browned on both sides, adding more butter as needed. Serve warm with syrup.