Deerhunters Scrapple Recipes

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SCRAPPLE



Scrapple image

Provided by Food Network

Categories     main-dish

Time 11h

Yield 30 servings

Number Of Ingredients 14

1 whole pork butt, cut into 6 to 8 pieces
4 whole hocks, fresh
1 whole onion, peeled and halved
3 stalks celery, roughly chopped
1 tablespoon black peppercorns
4 bay leaves
3 tablespoons kosher salt
2 tablespoons ground black pepper
1 tablespoon cayenne pepper
1 tablespoon chopped fresh sage
3 cups white cornmeal
3 cups yellow cornmeal
Clarified butter, for pan-frying
Applesauce or maple syrup, for serving

Steps:

  • To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.
  • Drain and reserve the stock. Pour the solid contents onto a baking sheet so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
  • Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Don't over grind it.
  • Measure 1 gallon of stock and return it to the pot along with the chopped meat and the salt, ground black pepper, cayenne, and sage. Bring to a simmer over low heat.
  • Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensure a smooth texture.
  • Pour into 3 loaf pans and refrigerate until solid, preferably overnight.
  • Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.

SCRAPPLE



Scrapple image

Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! This streamlined recipe takes only minutes to prepare ... perfect for making the night before. Serve topped with choice of warmed syrup.

Provided by KCFOXY

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 13h45m

Yield 8

Number Of Ingredients 4

1 ½ pounds ground pork sausage
1 (14 ounce) can sweetened condensed milk
1 cup yellow cornmeal
⅛ teaspoon coarsely ground black pepper

Steps:

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
  • Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
  • Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

Nutrition Facts : Calories 576 calories, Carbohydrate 41.2 g, Cholesterol 74.5 mg, Fat 38.9 g, Fiber 0.7 g, Protein 15.1 g, SaturatedFat 15 g, Sodium 631.2 mg, Sugar 26.9 g

DEERHUNTER'S SCRAPPLE



Deerhunter's Scrapple image

Make and share this Deerhunter's Scrapple recipe from Food.com.

Provided by Back40BBQ

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups beef bouillon
1 cup cornmeal
1 teaspoon salt
1 1/2 lbs finely chopped deer liver
1/2 lb finely chopped deer heart
1 onion, finely chopped
1/4 lb butter
1/2 cup flour
3 tablespoons butter

Steps:

  • Bring broth to a rapid boil and slowly add cornmeal. Stir constantly until mixture returns to a full boil. Add salt, reduce heat. Cover and cook slowly for 5 to 7 minutes.
  • Fry chopped deer liver, heart, and onions in butter, stirring frequently, until meat is an even color (5 to 7 minutes). Stir into cornmeal, pour mixture into a shallow baking pan and chill until it becomes firm.
  • Slice scrapple into 1/4-inch slices, roll in flour, and fry in butter until both sides are golden brown. Serves 4.

REAL SCRAPPLE



Real Scrapple image

here is why you don't see any real scrapple recipes on Zaar. This is not "the" Scrapple recipe. This is A scrapple recipe. Each family developed its own. When I was a kid, every family had its own. It is becoming a lost art. They can tell you Grandma made scrapple but not what her recipe was.

Provided by drhousespcatcher

Categories     Breakfast

Time 30m

Yield 8 pans

Number Of Ingredients 12

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 1/4 ounce sage
2 1/2 ounces onions
1 pinch mace (optional)
1 pinch red pepper (optional)

Steps:

  • 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 scrapple would 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.
  • number of pans is a guess.
  • Note: IF you want the instructions for cleaning the meat [from head and so forth] zaar me. I am not going to post it because more people are going to look at this that are NOT going to do it yourself than people who are. Some just don't wanna hear it and that isn't a problem. My brother always turned green.

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