Scrapple - For the curious and strong-hearted. Recipe

Scrapple - For the curious and strong-hearted.

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Ingredients

  • 4 lbs ground meat, See NOTE
  • water
  • cornmeal
  • buckwheat flour, see recipe
  • 3 ounces salt
  • 1/4 ounce black pepper
  • 1/4 ounce sweetened marjoram
  • 1/4 ounce nutmeg
  • 1/4 ounce thyme or sage
  • 2 1/2 ounces onions
  • 1 pinch mace (optional)
  • 1 pinch red pepper (optional)

How to make Scrapple - For the curious and strong-hearted.


I had so many questions about scrapple, that I decided to post a pic. 


Heck if I'll EVER be making this from scratch, but here is "a" recipe. Just so you get an idea of what this stuff is all about. Don't say I didn't warn ya :)Borrowed from http://www.recipezaar.com. 


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 scrapplewould 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.

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