Saturday, November 10, 2012

SCRAPPLE

1 1/2 LB GROUND PORK
5 CUPS WATER, DIVIDED
1 TEASPOON SALT
1/2 TEASPOON SAGE
1 CUP CORNMEAL


BREAK UP THE GROUND PORK INTO SMALL PIECES IN A LARGE SAUCEPAN.
ADD 4 CUPS OF THE WATER AND STIR, SEPARATING THE PORK WELL. HEAT TO BOILING, REDUCE TO SIMMER AND COOK 30 MINUTES. REMOVE MEAT FROM STOCK, RESERVE 3 CUPS OF THE STOCK, AND ADD TO IT THE SALT AND SAGE.
COMBINE THE CORNMEAL WITH 1 CUP COLD WATER (YOU CAN MAKE PART OF THIS LIQUID MILK WHICH WILL MAKE THE SCRAPPLE BROWN BETTER WHEN FRIED.) ADD THIS CORNMEAL/WATER MIXTURE GRADUALLY TO THE HOT STOCK; BRING TO A BOIL, REDUCE TO SIMMER, COVER AND COOK 15 MINUTES. STIR IN COOKED GROUND PORK.
***I found this recipe in an Amish Cookbook, and I am adding a step for the modern kitchen: In 2 batches put the mixture in a food processor and process until it looks like a smooth oatmeal , then continue to the next step. ***
  POUR INTO A LOAF PAN AND CHILL WELL FOR 24 HOURS. SLICE 1/4 TO 1/2 INCH THICK. Fry PIECES IN HOT OIL QUICKLY, TURNING ONLY ONCE. ALLOW ROOM IN THE PAN TO TURN. SERVE HOT EITHER PLAIN OR WITH SYRUP.
You will be surprised that is smells and tastes just like store bought Scrapple.

I was raised on Scrapple, but it was "Parks" scrapple. Dad used to fry it up for us and we loved it with eggs and hashbrowns. My father could make a mean breakfast! This recipe takes out all of the
everything but the kitchen sink aspect people always say "ewww" about when you mention Scrapple.
Give it a try! 

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