Scrapple Mush Recipes

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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

SCRAPPLE



Scrapple image

I use a pig's head without the jowls here. I use the jowls to make jowl bacon or guanciale. This results in somewhere around 2 pounds of pig bits once you cook the head and chop it all up. You can use any selection of pig bits, but you need collagen, so a head or pig's feet are necessary.

Provided by Hank Shaw

Categories     Breakfast

Time 4h10m

Number Of Ingredients 15

1 pig's head, with or without the jowls
3 carrots, chopped
1 large onion, chopped
3 to 6 bay leaves
1 tablespoon juniper berries, crushed ((optional))
1 tablespoon black peppercorns, cracked
1 tablespoon freshly ground black pepper
1 tablespoon salt
1 tablespoon savory
2 teaspoons Bell's poultry seasoning ((optional))
1 teaspoon dried thyme
1 teaspoon ground white pepper
1/2 teaspoon cayenne
2 heaping cups cornmeal
1/2 cup buckwheat flour

Steps:

  • Set the pig's head in a large kettle and cover it with water. Bring this to a boil and skim off all the scum that floats to the surface. When this is done, add the carrots, onion, bay leaves, juniper and black peppercorns. Simmer this, adding more water if the level drops below the pig's head, until the meat wants to fall off the bone, about 3 hours.
  • Carefully remove the pig's head and pick off all the meat and random bits. I toss the eyes and the palate, which aren't very tasty. Chop everything up very fine, and combine with the spice mix in a bowl.
  • Strain your pig broth and pour about 10 cups into a large pot. Bring this to a simmer and add the cornmeal and buckwheat flour, stirring constantly so you don't get lumps. Add salt to taste. Cook this, stirring often, about 30 minutes.
  • Add the chopped pig bits in with the mush and stir well to combine. If you happen to be using the unflavored gelatin, now is when you would add it. Let this all cook for 10 minutes or so.
  • Pour this into loaf pans, or a terrine pan. While not strictly necessary, it will make the scrapple easier to remove if you line the pan with plastic wrap first. Pack it in well. Let it cool to room temperature uncovered, then cover it with plastic wrap and refrigerate overnight before slicing and frying.

Nutrition Facts : Calories 129 kcal, Carbohydrate 6 g, Protein 14 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 497 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SCRAPPLE (MUSH)



Scrapple (Mush) image

Scrapple or mush has been a hearty breakfast staple in our family for generations. Heavily flavored with herbs, spices, onions and meat, it is a meal unto itself.

Provided by Kudu

Categories     Meat and Poultry Recipes     Pork

Time 11h

Yield 36

Number Of Ingredients 17

1 smoked ham hock
4 quarts water
2 teaspoons chicken soup base
3 cups cornmeal
1 ½ teaspoons dried thyme leaves
2 teaspoons rubbed sage
1 teaspoon ground savory
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground clove
1 teaspoon ground black pepper
½ teaspoon ground white pepper
1 pinch cayenne pepper
salt and pepper to taste
2 tablespoons butter
1 onion, diced
2 cups shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 180.9 calories, Carbohydrate 9.7 g, Cholesterol 35.5 mg, Fat 11.4 g, Fiber 0.6 g, Protein 9.3 g, SaturatedFat 4.8 g, Sodium 120.4 mg, Sugar 0.4 g

CORNMEAL SCRAPPLE



Cornmeal Scrapple image

I grew up in a German-Dutch community and this dish was a favorite there. I like to eat scrapple in the wintertime, but my husband thinks it's perfect anytime. As he always says, "It really sticks to your ribs." -Mrs. Merlin Brubaker, Bettendorf, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 cup white or yellow cornmeal
1 cup whole milk
1 teaspoon sugar
1 teaspoon salt
2-3/4 cups boiling water
8 ounces bulk pork sausage, cooked, drained and crumbled
All-purpose flour
2 tablespoons butter
Maple syrup, optional

Steps:

  • In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7-1/2x3-1/2x2-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator. , To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with maple syrup if desired.

Nutrition Facts : Calories 222 calories, Fat 13g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 608mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

OZARK FRIED MUSH / SCRAPPLE



Ozark Fried Mush / Scrapple image

Cheap, easy and so very good. An uncomplicated and traditional old-timey recipe. Cooking time doesn't include chill time.

Provided by Weewah

Categories     Breakfast

Time 45m

Yield 1 loaf pan, 4 serving(s)

Number Of Ingredients 5

4 cups cool water
1 cup cornmeal
1 teaspoon salt
1 lb raw breakfast sausage (optional)
butter, oil (for frying) or bacon grease (for frying)

Steps:

  • Line a standard loaf pan with plastic wrap, making sure it's pressed into the corners.
  • Place the water in a size appropriate pan with a heavy bottom, OR a double boiler (if you don't want to watch it as closely). To me, faster is better, & mush cooks up over low heat very nicely w/ the occasional stir in a thick bottomed pot. If you have doubts, use the double boiler.
  • Add the corn meal and salt to the cool water and place the pot on med- high heat. - If you want scrapple, add the sausage when you add the cornmeal & put your hand in the pot to break up the sausage very thoroughly.You don't want chunks of meat because it will be much harder to slice later.
  • When the mush begins to boil, turn heat down to medium-low, cover, and stir every few minutes w/ a spatula to keep it from sticking and burning.
  • Cook 20 minutes, stirring frequently, remove from heat and pour into the plastic lined loaf pan.
  • Cool 10 - 15 minutes, cover w/ plastic, finish cooling on the counter, and chill at least four hours, or up to a week.
  • Turn the loaf out onto the top covering of plastic wrap and slice 1/4 to 1/2 inch thick, using a thin, sharp knife.
  • Fry slices in a non-stick pan in the fat of your choice; just a drizzle in a non-stick pan does nicely. Fry over med to med low heat till the slices are nicely browned. I take my time when frying this, you want to develop a nice crunchy crust over the soft mush inside, and on high heat you'll brown it before it gets the texture we like.
  • Serve hot w/ honey, syrup, or w/ butter and hot sauce. Good cold too.
  • Mush cannot be frozen because the formation of ice crystals causes it to break up when thawed.

Nutrition Facts : Calories 110.4, Fat 1.1, SaturatedFat 0.1, Sodium 599.1, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5

MUSH SAUSAGE



Mush Sausage image

We always called this Scrapple. I later found out that scrapple is mainly pork-based, and Pennsylvania Dutch (German) in origin. Great for breakfast by itself or with pancakes. Go ahead, pour some syrup on it.

Provided by Cookie Jarvis

Categories     Breakfast

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 cups cornmeal
2 cups water
2 tablespoons flour
1 lb sausage, turkey is great
1/2 teaspoon sage
1/2 teaspoon salt
1 tablespoon parsley
1 (12 ounce) can chicken broth
1 cup water
1 dash pepper

Steps:

  • Mix cornmeal, water and flour and let stand.
  • Bring remaining ingredients to a boil.
  • Add cornmeal mixture.
  • Simmer 15 minutes.
  • Turn into 3 small loaf pans or 1 large loaf pan.
  • Store in refrigerator until ready to serve.
  • Fry slices of mush sausage in a buttered frying pan on each side until golden and crispy on the outside.

Nutrition Facts : Calories 185.9, Fat 11.6, SaturatedFat 3.8, Cholesterol 21.9, Sodium 543.4, Carbohydrate 13.8, Fiber 1.2, Sugar 0.2, Protein 6.5

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