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Scrapple

List of Ingredients




Scrapple. Cook pork (head, meat, feet, heart and tongue, or other pork
trimmings, if desired, including liver) in water in a covered container until
the soft tissue separates readily from the bone. Separate tissue from bone
and grind with a fine grinder. Return the ground meat to the strained soup
container and boil. Cereal is then added. A common cereal mixture is seven
parts cornmeal and three parts of either buckwheat, white, or rye flour.
Approximately 4 lbs of ground meat combined with 3 lbs of soup (liquid) plus
1 lb of cereal is sometimes used. Gradually moisten the cereal with a cool
liquid (water or the cooled soup) to prevent lumping. Add this premoistened
cereal to the ground meat-soup mixture slowly then boil for 30 minutes. Prior
to finishing boiling, add seasoning. A suggested seasoning combination for 8
lbs of finished scrapple would include 3 oz salt, 1/4 oz black pepper, 1/4 oz
sweetened marjoram, 1/4 oz nutmeg, 1/4 oz sage or thyme, and 2-1/2 oz onions.
Some prefer to add a pinch of mace and a pinch of red pepper also. After the
seasoning is mixed thoroughly and the onions cooked, pour the scrapple into
pans (not bowls) and refrigerate 30 - 32 degrees F immediately.

Recipe