HOMEMADE SCRAPPLE – A COALCRACKER IN THE KITCHEN
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
SAUTéED BRUSSELS SPROUTS WITH PANCETTA RECIPE
Sautéed Brussels Sprouts with Pancetta is the best Brussel sprout recipe! Lightly pan fried until crisp and slightly browned on the edges, it's my favorite way to cook and eat them!
Provided by Gina
Categories Side Dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 9
Number Of Ingredients 5
Steps:
- With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.
- In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on high heat for about 6 to 10 minutes, until tender crisp.
- Makes about 7 cups.
Nutrition Facts : ServingSize 3 /4 cup, Calories 87 kcal, CarbohydrateContent 9.5 g, ProteinContent 3.5 g, FatContent 4 g, SaturatedFatContent 1 g, SodiumContent 148 mg, FiberContent 4 g, SugarContent 3.5 g
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HOMEMADE SCRAPPLE - A COALCRACKER IN THE KITCHEN
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