HOW TO FRY SCRAPPLE RECIPES

Steps:

• Put meat in pot, add 1-1/2 quarts of water, salt and pepper. Simmer until meat is very tender, 2 to 2-1/2 hours. Skim fat from top, strain the broth and set aside.
• Remove meat from bones and chop it very fine using a food processor or by hand.
• Pour broth into sauce pan, add meat, thyme, sage and savory and bring to boil.
• Combine cornmeal and buckwheat. Slowly stir 2 cup cold water into mixture. Then add that mix a little at a time to meat, keeping it simmering continuously. Lower heat so scrapple will not scorch, stirring occasionally and watching carefully. Stir until mixture reaches the consistency of soft mush. (wooden spoon stands up in mixture).
• Pour into two 9" X 5" X 3" pans, rinsed with cold water or lined with parchment strips to help with releasing from the pan. Chill thoroughly. Remove from pans and wrap loaves tightly with plastic wrap
• To Serve

Steps:

• Coat an 8- x 4-inch loaf pan with cooking spray.
• In a large skillet over medium-high heat, cook sausage 5 to 7 minutes, or until browned, stirring occasionally. Drain fat.
• Add broth and milk and bring to a boil. Stir in remaining ingredients except butter and cook until thickened. Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
• Pour into loaf pan, cool, and refrigerate at least 2 hours. Invert onto a board, and cut into 1-inch thick slices.
• In a skillet, melt butter over medium-high heat and fry cornmeal slices for 8 to 10 minutes or until golden brown on both sides.