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
Butter to fry servings in
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. Vacuum & freeze what not going to used right away.
7. To serve, place four slices approximately 1/4” each in skillet and fry with 1 tbs of butter.
Matt
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
Butter to fry servings in
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. Vacuum & freeze what not going to used right away.
7. To serve, place four slices approximately 1/4” each in skillet and fry with 1 tbs of butter.
Matt
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