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Pennsylvania Dutch Scrapple

Source of Recipe

GRIT magazine


Recipe Link: https://tinyurl.com/mjcswcpr

List of Ingredients

â—¦ 1 pound lean pork
â—¦ 1 large onion
â—¦ 3 quarts water
â—¦ 1½ teaspoons salt
â—¦ 1 tablespoon pepper
â—¦ 1 teaspoon ground sage
â—¦ 3 cups cornmeal


Recipe

Place pork pieces into large pan; add whole onion and water. Cook slowly, covered, for 2½ hours; drain, reserve broth (about 3 quarts), and remove onion. Chill meat and remove fat; separate meat from bones. Chop meat.

In kettle, place meat with 2 quarts of reserved broth. Add salt, pepper, and sage; bring to a boil.

Combine cornmeal with remaining 1 quart reserved broth and stir into boiling mixture. Cook over medium heat until thickened, stirring constantly. Cover and cook over very low heat; stir again after 20 minutes. Pour into two 9x5x3-inch loaf pans. Cool and chill overnight.

Cut into slices, coat with flour if desired, and brown in butter or bacon fat.


Serve hot with eggs for a hearty breakfast.