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.
Nutrition Facts : Calories 141 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 497mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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
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
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
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
SOUTH CAROLINA SCRAPPLE
An heirloom, butchering-time recipe. Thrifty farmers of the time used everything but the squeal. Instead of meat and seasonings, one pound of sausage may be crumbled and added to 4 cups of cooked cornmeal. Follow the directions for cooking as outlined. Cooling time not included in preparation time.From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- For each pound of meat, use a quart of water; simmer until meat drops from bone.
- Remove meat from bones carefully, being certain to get all the small pieces.
- Bring ramaining broth to boiling point, adding sufficient water to make two cups.
- Add corn meal slowly and cook until thick, stirring constantly.
- Chop meat and add to corn meal mixture; add seasonings and onion.
- Cook 30 minutes in top of double boiler.
- Pour hot mixture into a dampenened oblong pan; let stand until cold and firm.
- Heat a little bacon grease in a skillet; slice scrapple and brown until golden in hot grease.
Nutrition Facts : Calories 627.8, Fat 23.4, SaturatedFat 7.9, Cholesterol 194.9, Sodium 148, Carbohydrate 31.3, Fiber 3, Sugar 0.3, Protein 69.7
SOUTH CAROLINA SCRAPPLE
Make and share this South Carolina Scrapple recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Breakfast
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 610.1, Fat 22.4, SaturatedFat 7.2, Cholesterol 190.4, Sodium 153.8, Carbohydrate 33, Fiber 3.3, Sugar 1, Protein 65.9
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