Scrapple (allen)

Yield: 12 Servings

Measure Ingredient
4 pounds Pork scraps with bones OR 1 hog's head, split
1 teaspoon Salt
6 Peppercorns
3 Whole cloves
1 Bay leaf
2 cups Cornmeal
1 Onion, finely chopped
¼ teaspoon Cayenne
½ teaspoon Freshly ground nutmeg
½ teaspoon Or more ground sage
Salt and freshly ground pepper

Here's a Pennsylvania Dutch version of scrapple. You'll probably have better luck rounding up pork scraps than a pig's head, although you could probably pick one up at an Asian or Latino market.

Parboil pork scraps or head, in water to cover, for 10 minutes. Drain; discard water. return to pot with fresh water to cover, salt, peppercorns, cloves and bay leaf. Bring to a boil, cover and simmer for 3 hours, or until meat falls off the bones easily. Strain stock; reserve. Remove all meat from bones and chop; set aside.

Reheat stock; gradually add cornmeal, stirring constantly until thick, about 15 minutes. Add meat, onion, cayenne, nutmeg and sage; adjust seasonings with salt and pepper. Pour into 2 greased loaf pans.

Refrigerate until set. Slice and fry for breakfast. Will keep in the refrigerator for up to 1 week.

Serves 12.

From "Innards and Other Variety Meats". Jana Allen and Margaret Gin.

101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; September 24 1992.

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