[h6] [/h6][h6] [/h6][h6]Ingredients[/h6]
Place 2-1/2 quarts of the stock in a 5-quart pot. Add the thyme, sage, savory, allspice, nutmeg and cloves. Bring to a boil and gradually add the corn meal, stirring or whisking rapidly until it is all combined. Reduce the heat to medium or medium-low and continue to cook, stirring often, until the mixture is very thick, so that a spoon almost stands up by its own, about 15 minutes. (If it gets too thick, just add a little more of the broth and stir well.) Add the meat and stir well to combine. Reduce the heat to low and cook for an additional 15 minutes, stirring occasionally. After a couple minutes, taste for seasoning and adjust as desired. Scrapple must be well-seasoned or it will taste very bland when fried.
Place a piece of waxed paper into the bottom of two 9x5 loaf pans so that the ends extend over the two long sides. That will make it easier to lift the refrigerated loaf out of the pan later. Pour half the mixture into each pan. Cover with foil and refrigerate overnight or until chilled and solid.
To fry, remove the loaf from the pan and place on cutting surface. Slice into about 1/4 to 1/2-inch slices. Heat a large skillet over medium-high heat. Add some butter and, as soon as it melts, add the scrapple slices. It is critical with scrapple to let each side brown thoroughly before attempting to turn it over or it will stick and fall apart, so be very patient. Serve as is or, as many PA Dutchmen would do, with ketchup or apple butter.
Notes: You will have to learn, as I did, what degree of thickness to cook the corn meal. On my first attempt, it obviously was too thin because the chilled mixture did not get as stiff as expected. If that happens to you, do not panic. I was still able to slice and fry it, although it fell apart easily. You will need to play with the seasonings, tasting and adjusting until you get what you want. Many people dredge scrapple in a light coating of flour before frying. Scrapple freezes very well; just slice and wrap individually in waxed paper and then place in freezer bags. Take out as many slices as you want and fry them with or without thawing, reducing the heat slightly if frozen to allow more cooking time. Remember, everything is previously cooked so it only needs to be browned and heated through. Serve instead of bacon, ham or sausage for breakfast, lunch or dinner.
- One 3-pound bone-in pork butt, trimmed of visible fat
- 4 quarts water
- Salt and pepper to taste
- 1-1/2 teaspoons dried thyme
- 2 teaspoons rubbed sage
- 1 teaspoon ground savory
- 1/8 teaspoon allspice (start with less)
- 1/8 teaspoon nutmeg (start with less)
- 1/8 teaspoon cloves
- 3 cups corn meal
Place 2-1/2 quarts of the stock in a 5-quart pot. Add the thyme, sage, savory, allspice, nutmeg and cloves. Bring to a boil and gradually add the corn meal, stirring or whisking rapidly until it is all combined. Reduce the heat to medium or medium-low and continue to cook, stirring often, until the mixture is very thick, so that a spoon almost stands up by its own, about 15 minutes. (If it gets too thick, just add a little more of the broth and stir well.) Add the meat and stir well to combine. Reduce the heat to low and cook for an additional 15 minutes, stirring occasionally. After a couple minutes, taste for seasoning and adjust as desired. Scrapple must be well-seasoned or it will taste very bland when fried.
Place a piece of waxed paper into the bottom of two 9x5 loaf pans so that the ends extend over the two long sides. That will make it easier to lift the refrigerated loaf out of the pan later. Pour half the mixture into each pan. Cover with foil and refrigerate overnight or until chilled and solid.
To fry, remove the loaf from the pan and place on cutting surface. Slice into about 1/4 to 1/2-inch slices. Heat a large skillet over medium-high heat. Add some butter and, as soon as it melts, add the scrapple slices. It is critical with scrapple to let each side brown thoroughly before attempting to turn it over or it will stick and fall apart, so be very patient. Serve as is or, as many PA Dutchmen would do, with ketchup or apple butter.
Notes: You will have to learn, as I did, what degree of thickness to cook the corn meal. On my first attempt, it obviously was too thin because the chilled mixture did not get as stiff as expected. If that happens to you, do not panic. I was still able to slice and fry it, although it fell apart easily. You will need to play with the seasonings, tasting and adjusting until you get what you want. Many people dredge scrapple in a light coating of flour before frying. Scrapple freezes very well; just slice and wrap individually in waxed paper and then place in freezer bags. Take out as many slices as you want and fry them with or without thawing, reducing the heat slightly if frozen to allow more cooking time. Remember, everything is previously cooked so it only needs to be browned and heated through. Serve instead of bacon, ham or sausage for breakfast, lunch or dinner.
