Grammies Pork Scrapple Recipes

GRAMMIE'S PORK SCRAPPLE

Steps:

• In large skillet, cook sausage meat, breaking lumps, until no longer pink. Transfer to bowl and pour off fat.
• Add butter to skillet and cook onion and apple until softened. Sprinkle with cayenne and add to meat.
• In large, heavy saucepan bring chicken broth to a boil. Add Farina in a stream, whisking constantly. Cook, stirring about 5 minutes.
• Remove from heat and whisk in eggs, then stir in meat/apple/onion mixture.
• Line a 9x5 loaf pan (or two smaller ones) with buttered wax paper and pour in scrapple. Rap pan on counter to eliminate bubbles and press down with spoon. Cool and then chill in frig. overnight wrapped in plastic wrap.
• Slice and fry in butter til slices are browned. Can serve with eggs or warm syrup or sauce.

SCRAPPLE

Steps:

• Trim the fat from around the top of the heart and remove the sinews. Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver. Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones.
• Strain the broth into a clean pot. Discard the bones and put the meat through a coarse grinder. Grind the heart and liver as fine as possible and combine the 2 meat mixtures.
• Bring the broth to a simmer. Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly. Reduce heat to medium and add the meat mixture. Stir until everything is well mixed. Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick.
• After 30 minutes it is ready to pour. Rinse 9 small breadpans with cold water or grease them and pour the scrapple to the top of the pans. Set the pans to cool and when cool refrigerate until the next day.
• When ready to eat, unmold the scrapple onto a cutting board and cut into 1/4-inch thick slices. Melt fat in a skillet and fry the slices until brown and crusty on both sides. Serve immediately with or without maple syrup.
• The loaves can be unmolded and frozen but will keep refrigerated for about 1 week.

SCRAPPLE (MUSH)

Steps:

• Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts.
• Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently.
• While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight.
• To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.

SCRAPPLE

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.

GORTON (FRENCH-CANADIAN PORK SPREAD)

Steps:

• Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.
• The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.

SOUTHERN SCRAPPLE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Stir in butter and cheese until melted. Stir in sausage. , Press into a greased 9x5-in. loaf pan. Cover and refrigerate for 1 hour or until cool., Remove scrapple from pan; cut into 1/2-in. slices. In a skillet, cook scrapple in butter until browned on both sides, adding more butter as needed. Serve warm with syrup.