Crusty Scrapple Recipes

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OLD-FASHIONED SCRAPPLE



Old-Fashioned Scrapple image

Wonderful for breakfast sure beats the stuff sold in stores! Cooking times include chilling time.

Provided by Chef Shadows

Categories     Breakfast

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 9

1 lb cooked boneless pork loin, chopped
1 cup cornmeal
14 1/2 ounces chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 tablespoons vegetable oil, more
vegetable oil, as needed

Steps:

  • In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.
  • Bring to a boil, stirring often.
  • Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
  • Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan.
  • Spoon pork mixture into pan.
  • Cover and chill in the refrigerator 4 hours or overnight.
  • Unmold; cut scrapple into squares.
  • Combine flour and pepper; dust squares with flour mixture.
  • In large skillet brown scrapple on both sides in a small amount of hot oil.
  • Serves 12.

Nutrition Facts : Calories 156.6, Fat 7.7, SaturatedFat 2.1, Cholesterol 23.8, Sodium 186.3, Carbohydrate 12, Fiber 0.9, Sugar 0.2, Protein 9.6

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