Midwest Scrapple Recipes

SCRAPPLE

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.

MIDWEST SCRAPPLE

Steps:

• Combine all ingredients except corn meal in a saucepan.
• Bring to a boil; lower heat and simmer gently for 20 minutes, stirring frequently.
• Gradually stir in cornmeal, stirring constantly and cook until thickened.
• Rinse a loaf pan (5in x 9in) with cold water; pour in scrapple and chill completely.
• Cut into slices about 1/2 inch thick.
• Dust with flour and fry in oil until lightly browned.
• (Browning these slices until crusty around the edges takes several minutes on each side.) Serve with syrup, applesauce, or butter and salt and pepper.

SCRAPPLE

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.

SOUTH CAROLINA SCRAPPLE

Steps:

• Select three pounds of bony pieces of pork. For each pound of meat use a quart of water and simmer until the meat drops from the bone. Remove the meat from bones carefully being certain to get all the small pieces.
• Bring the remaining broth to boiling point, adding sufficient water to make two cups.
• Slowly add two cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly.
• Chop the meat and put it in the pot; also add salt, pepper and the juice of an onion.
• Cook for two minutes, stirring constantly.
• Pour the hot scrapple into a dampened oblong pan.
• Let stand until cold and firm.
• Slice and brown in hot skillet. If the scrapple is rich with fat, no more fat is required for frying.