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11/09/2011 National Scrapple Day Southern Scrapple

Source of Recipe

Taste Of Home


Recipe Introduction

It’s National Scrapple Day! Scrapple, or pon haus, is similar in both composition and taste to British white pudding. Its name comes from the fact that it is composed of “scraps” of pork combined with cornmeal and spices. The mixture is formed into a mostly solid loaf, and then it is sliced and panfried before serving. Did you know that scrapple is arguably the first pork food invented in America? It was created more than 200 years ago by Dutch colonists who settled near Philadelphia. Scrapple is typically eaten for breakfast, topped with syrup or ketchup. In some regions of the United States, it is mixed with scrambled eggs. Enjoy National Scrapple Day!

List of Ingredients

HOME COOKIN’ 11/09/2011 National Scrapple Day Southern Scrapple


Southern Scrapple


1/2 pound bulk pork sausage
4 cups water
1 cup grits
1 teaspoon salt
1 teaspoon pepper
Dash cayenne pepper
1/4 cup butter, cubed
1 cup (4 ounces) shredded cheddar cheese
Additional butter
Maple syrup


Recipe



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 9-in. x 5-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. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 slice) equals 141 calories, 12 g fat (7 g saturated fat), 32 mg cholesterol, 497 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.