Pennsylvania dutch scrapple
14 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | pounds | Pork Sausage -- bulk |
2½ | cup | Water |
¼ | teaspoon | Salt |
⅛ | teaspoon | Pepper |
1 | cup | Instant Ralston |
¼ | cup | Flour |
Shortening |
Directions
In a heavy skillet, cook sausage, stirring, until brown; drain off and discard fat. Add water, salt and pepper; bring to a boil. Add cereal slowly so boiling does not stop. Boil for 5 minutes, stirring often. Rinse out a medium-size loaf pan with cold water; pour hot cereal mixture immediately into wet pan. Chill until firm. To cook, unmold, cut into ½" slices, and roll in flour. Cook slices in fat; brown on each side in ⅛" hot shortening in skillet. Serve with syrup.
Source: The Good Old Days Cookbook by Beth Tartan; 1975. ISBN 0-517-28983-0 Recipe By :
File
Related recipes
- Breakfast casserole (pennsylvania dutch)
- Carolina scrapple
- Chili scrapple
- Pennsylvania dutch apple butter
- Pennsylvania dutch apple cake
- Pennsylvania dutch cake
- Pennsylvania dutch green beans
- Pennsylvania dutch molasses cookies
- Pennsylvania dutch pretzels
- Pennsylvania dutch sandwich
- Pennsylvania scrapple
- Pennsylvania-dutch scrapple
- Peppers stuffed with scrapple
- Pork scrapple
- Sausage scrapple
- Scrapple
- Scrapple (allen)
- Scrapple (frozen)
- Scrapple croquettes
- Turkey scrapple