REAL SCRAPPLE RECIPE - FOOD.COM
here is why you don't see any real scrapple recipes on Zaar. This is not "the" Scrapple recipe. This is A scrapple recipe. Each family developed its own. When I was a kid, every family had its own. It is becoming a lost art. They can tell you Grandma made scrapple but not what her recipe was.
Total Time 30 minutes
Prep Time 0S
Cook Time 30 minutes
Yield 8 pans
Number Of Ingredients 12
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.
Nutrition Facts : Calories 14, FatContent 0.4, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 4154.1, CarbohydrateContent 2.6, FiberContent 1.1, SugarContent 0.7, ProteinContent 0.4
SCRAPPLE RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 11 hours 0 minutes
Cook Time 1 hours 0 minutes
Yield 30 servings
Number Of Ingredients 14
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.
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