Scrapple
- Total Time
- 1 hour, plus overnight resting
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups ham broth or other meat stock (see recipe)
- 1½teaspoons salt
- ¾cup cornmeal, more for frying
- 1pound ground pork (80/20, or 80 percent lean)
- 1tablespoon grated onion
- ½teaspoon ground black pepper
- 1½teaspoons fresh sage, finely chopped
- Bacon fat, for greasing and frying
Nutritional analysis per serving (8 servings)
322 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 12 grams protein; 301 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring ham broth, 1½ cups water and ½ teaspoon salt to a boil in the top of a double boiler over direct heat. Once boiling, sprinkle cornmeal into liquid, stirring constantly till mixture is smooth and starts to boil. Meanwhile, bring water to a boil in the bottom of the double boiler. Place the pot with hot cornmeal on top of the bottom of the double boiler, cover and cook for 45 minutes.
- Step 2
While the cornmeal mixture cooks, heat large nonstick skillet. Brown ground pork until cooked thoroughly. Remove from heat and let cool. Do not drain. Once the pork has reached room temperature, grind meat to a paste in a food processor.
- Step 3
Place puréed meat in a bowl and add grated onion, 1 teaspoon of salt, the pepper and the sage, and mix well. Add hot cornmeal mixture and combine thoroughly so no lumps remain.
- Step 4
Rinse 9-by-5-inch loaf pan in cold water and grease with bacon fat. Pack meat mixture in loaf pan and cover skin of meat with plastic wrap, pressing it against the surface. Meat mixture will be warm to touch. Let meat loaf come to room temperature, and then place in the refrigerator to chill overnight.
- Step 5
Remove plastic wrap and unmold scrapple onto a cutting board. Cut into ½-inch slices. Dust lightly with cornmeal and fry on both sides in a small amount of bacon fat.
Private Notes
Comments
I've been eating scrapple all my life (Lancaster native). For a healthier result, dredge the slices of scrapple lightly in flour, place on a non-stick cookie sheet, and bake at 350 or so for half an hour, flipping half way through. Lots less fat in the end product, and a no-spatter stove top.
I made this especially for my 95 year old father who grew up on it in rural PA. He was amazed that it tasted so "real" (his word). I'm guessing this recipe must come from that area of the country. I have nothing to compare it to, but it was tasty. However, the texture is a bit off-putting.
There is no scrapple from the Apple
I made this with the remnants of a rotisserie chicken instead of pork, and it was a great success. Boiled the carcass, used the broth, picked the meat off the bones and chopped it.
Simmer 2.5 pounds of bone-in “country style” pork ribs in 3 cups of chicken broth, covered, until the meat falls off the bones. Remove the bones, and then strain out the meat. Purée the meat with a little of the broth, and use 1.5 cups of the broth as directed to cook the cornmeal with the additional water and salt as called for in the recipe. Use the puréed rib meat in place of the ground pork. Using the bones in the broth gives much more flavor than just using ground pork.
There is a key ingredient left out of this recipe, I added 1 tsp freshly ground allspice and now it tastes like a proper scrapple
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