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My Father's Scrapple

schlotz

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Sometime in late fall my dad always made a triple batch of Scrapple. It never lasted the winter though. Seems to me we always ran out in late January.

Scrapple

Recipe By: Dutch Schlotzhauer

Ingredients:

1 1/2 lbs pork shoulder steak
1 medium onion, finely chopped
salt & pepper
6 cups water, approx.
2 cups corn meal, yellow
1 tsp powdered sage, or more to taste
- - -
4 tbs butter, 1-tbs per 2 servings

Directions:

1. You will need about 1 1/2 lbs. of cooked, deboned and chopped pork meat. Purchase pork blades with pork ribs, or pork steak with additional pork neck bones for added flavor.

2. Cover with water and add a medium cooking onion. Skim as it comes to boil, then add salt and pepper. Cook 60 to 90 minutes, meat should be very tender.

3. Cool in liquid; then remove the meat, de-bone and chop.

4. Poor 2-3 cups of the cooled liquid into a bowl, add 2 cups yellow cornmeal & mix to a paste using a fork.

5. In a non-stick large saucepan, add the remaining cooled liquid and enough water so the total amount is 5 cups. Add 1 teaspoon salt. Heat and add cornmeal paste while stirring. Continue heating to a boil then cook 20-30 minutes. Add powdered sage to taste. Check for seasonings after a few minutes.

6. Add and blend in the chopped meat. When mixture is uniform, pour into a loaf pan. Smooth top with a spatula. Cool and refrigerate. Cut into thirds, wrap in plastic wrap. Insert into a heavier baggie and freeze.

7. To serve, place four slices approximately 1/4” each in skillet and fry with 1 tbs of butter. 2 Slices per serving.

Matt
 
Last edited:

HalfSmoked

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Never had any with onion in it I've a lot of different kinds. May be worth a try though.

Warren
 

schlotz

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Dad liked his onions, and it's what we grew up with. Today, I cut the onion amount in half.
 

chef jimmyj

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Seems online recipes are Without Onion. BUT... Like any great Soup or Stew, Onion is an aromatic vegetable along with Celery and Carrot. The giant batches at Nell's had a bunch of giant Onions, some Celery and a few Carrots, in each kettle. When grinding the meat, they fed a couple of pounds of pork then pushed in an Onion or two and a bit of the other veggies. The Herbs were Parsley, Sage, Marjoram and Thyme. There was Bay leaf, Black Pepper and Allspice as well. Guess this is why I liked it so much. Substitute a Chuck Roast, no Cornmeal, and you pretty much got my Pot Roast Recipe!...JJ
 

crazymoon

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S, Sounds like a good recipe,thanks for sharing.
 

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