4 lb pork scraps with bones or 1 hog's h, ead, split
1 tsp salt
6 peppercorns
3 whole cloves
1 bay leaf
2 cup cornmeal
1 onion, finely chopped
1/4 tsp cayenne
1/2 tsp freshly ground nutmeg
1/2 tsp or more ground sage
1 salt and freshly ground pepper
A Recipe for
Scrapple (Allen)
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This is a recipe for Scrapple (Allen) from the recipe cookbook of Recipes-to-go (Meat)
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Here's a Pennsylvania Dutch version of scrapple. You'll probably have
better luck rounding up pork scraps than a pig's head, although you
could probably pick one up at an Asian or Latino market.
Parboil pork scraps or head, in water to cover, for 10 minutes. Drain;
discard water. return to pot with fresh water to cover, salt,
peppercorns, cloves and bay leaf. Bring to a boil, cover and simmer
for 3 hours, or until meat falls off the bones easily. Strain stock;
reserve. Remove all meat from bones and chop; set aside.
Reheat stock; gradually add cornmeal, stirring constantly until thick,
about 15 minutes. Add meat, onion, cayenne, nutmeg and sage; adjust
seasonings with salt and pepper. Pour into 2 greased loaf pans.
Refrigerate until set. Slice and fry for breakfast. Will keep in the
refrigerator for up to 1 week.
Serves 12.
From "Innards and Other Variety Meats". Jana Allen and Margaret Gin.
101 Productions. San Francisco, 1974.
Posted by Stephen Ceideberg; September 24 1992.
Serves: 12
Scrapple (Allen) Recipe brought to you by Recipes To-Go