Blumeyers German Grits
Source of Recipe
Friends
Recipe Introduction
Mrs. Conrad Blumeyer
19h century St. Louis
Mr. F.C. Blumeyer shared this Scrapple recipe in the early 60's, it was a favorite of his grandmother, Mrs. Conrad Blumeyer of the old South St. Louis family...breakfasts in the 19th century were rich and hearty and this kind of dish could be made in quantity and kept cool in the pantry for several days... this is time consuming only in the hours that the meat cooks. You could do it in a pressure cooker in about 45 minutes, I am told.. have substituted some slightly browned country sausage for the beef and pork at times... can be served with a spoon from the baking dish or sliced, pan-fried until browned and served with syrup or sorghum molasses. This is a large amount ..it serves 40 and I have used it at family reunion breakfasts. It freezes very nicely and could be spread in aluminum pans about 1" thick , covered with plastic wrap then foil and frozen, ... when ready to use, remove wraps and bake at 400 degrees for 30 minutes. Delicious served with homemade catsup..
3 lbs lean chuck
2 1/2 to 3 lbs. Lean pork shoulder
salt and pepper
Simmer three hrs. with enough water to cover. Remove meat from the broth and cool..
1 lb rice [not instant]
Cook in broth for about 20 minutes, until done but firm
1 box regular oatmeal [use the smaller size] cooked according to box directions for about 5 minutes. If you can find steel cut oats they are superior.... Chop cooled meat very fine or put through grinder using a medium blade.. can added some finely minced onion at this point]. Mix oatmeal, rice [drained], and meat, season to taste and spread in pans. If baking unfrozen, 400 degrees 15 to 20 minutes..
Scrapple was a breakfast staple in most German homes and farmsteads. Actually there is a variation in almost every ethnic culture...
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