A Pennsylvania Treat Grilled Scrapple Recipes

SCRAPPLE

Scrapple image

Most recipes for scrapple, a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic, call for offal rather than cooked pork. But ours, first published in December 1953 and later in the Food News Department's booklet "Encore for the Roast," was devised as a way to use up leftover pork loin. You can substitute in 1 1/2 cups puréed pork loin or start from scratch with ground pork. You'll need a food processor and a double boiler for this recipe. The latter will save you 45 minutes active stirring time.

Provided by Sara Bonisteel

Categories breakfast, brunch, project, sausages, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups ham broth or other meat stock (see recipe)
1 1/2 teaspoons salt
3/4 cup cornmeal, more for frying
1 pound ground pork (80/20, or 80 percent lean)
1 tablespoon grated onion
1/2 teaspoon ground black pepper
1 1/2 teaspoons fresh sage, finely chopped
Bacon fat, for greasing and frying

Steps:

Bring ham broth, 1 1/2 cups water and 1/2 teaspoon salt to a boil in the top of a double boiler over direct heat. Once boiling, sprinkle cornmeal into liquid, stirring constantly till mixture is smooth and starts to boil. Meanwhile, bring water to a boil in the bottom of the double boiler. Place the pot with hot cornmeal on top of the bottom of the double boiler, cover and cook for 45 minutes.
While the cornmeal mixture cooks, heat large nonstick skillet. Brown ground pork until cooked thoroughly. Remove from heat and let cool. Do not drain. Once the pork has reached room temperature, grind meat to a paste in a food processor.
Place puréed meat in a bowl and add grated onion, 1 teaspoon of salt, the pepper and the sage, and mix well. Add hot cornmeal mixture and combine thoroughly so no lumps remain.
Rinse 9-by-5-inch loaf pan in cold water and grease with bacon fat. Pack meat mixture in loaf pan and cover skin of meat with plastic wrap, pressing it against the surface. Meat mixture will be warm to touch. Let meat loaf come to room temperature, and then place in the refrigerator to chill overnight.
Remove plastic wrap and unmold scrapple onto a cutting board. Cut into 1/2-inch slices. Dust lightly with cornmeal and fry on both sides in a small amount of bacon fat.

PENNSYLVANIA DUTCH SCRAPPLE

Pennsylvania Dutch Scrapple image

While living in Germansville, PA this recipe was used often to make scrapple for the fire companies breakfasts and is a long time favorite.

Provided by morgainegeiser

Categories Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs bulk pork sausage
4 cups water
1 teaspoon salt
1/2 teaspoon sage
1 cup cornmeal
1 cup cold water

Steps:

Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling.
Reduce heat, cook for 20 minutes.
Then drain meat, reserving 3 cups stock.
Add salt and sage to stock, bring to boiling.
Combine cornmeal and 1 cup of cold water.
Gradually add stock, stirring constantly.
Cover and cook over low heat for 10 minutes. Stir occasionally.
Then add sausage, stir it all together and pour into loaf pan.
Refrigerate overnight.
Next morning slice and fry until set.
NOTE: Cooking time does not inclue refregerating over night.

Nutrition Facts : Calories 307.8, Fat 18.2, SaturatedFat 6.6, Cholesterol 79.9, Sodium 361, Carbohydrate 11.8, Fiber 1.1, Sugar 0.1, Protein 23.1

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