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Nepas OTBS #242
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Another from the archive.
NEPAS Amish Scrapple
Here is a scrapple recipe for you. Its Amish style.
2 pounds pork shoulder (or pork butt)
1 whole fresh pork hock
1‐2 pounds pork liver, snouts or head (opt)
2 cups yellow or white cornmeal or 1 1/2 cup buckwheat flour. 1 teaspoon cayenne
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper
Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.
Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.
Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, to avoid clumping about 15 to 30 minutes.
Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un‐mold scrapple. Slice and fry until golden brown and crisp on both sides.
If you want to stuff and smoke you will need to add the right amount of cure #1 and stuff into fibrous casing or natural bung style casing. Smoke with 4 pucks of pecan @180* After smoking refrigerate immediately. Sometimes he stuffed the scrapple inside a clean washed and trimmed pork stomach.
This is how my Amish friend make it. Sorry i cant be of more help as i don't like scrapple type sausage.
NEPAS Amish Scrapple
Here is a scrapple recipe for you. Its Amish style.
2 pounds pork shoulder (or pork butt)
1 whole fresh pork hock
1‐2 pounds pork liver, snouts or head (opt)
2 cups yellow or white cornmeal or 1 1/2 cup buckwheat flour. 1 teaspoon cayenne
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper
Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.
Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.
Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, to avoid clumping about 15 to 30 minutes.
Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un‐mold scrapple. Slice and fry until golden brown and crisp on both sides.
If you want to stuff and smoke you will need to add the right amount of cure #1 and stuff into fibrous casing or natural bung style casing. Smoke with 4 pucks of pecan @180* After smoking refrigerate immediately. Sometimes he stuffed the scrapple inside a clean washed and trimmed pork stomach.
This is how my Amish friend make it. Sorry i cant be of more help as i don't like scrapple type sausage.
