I made Scrapple the other day, been making it for nearly 50 years. it’s something we had mostly for breakfast but good any meal. Serve it with gravy, between a biscuit, with syrup, spice it up or eat it plain. I make it very neutral and add seasonings on how I want it that day. Sometimes fry with onion powder, cajun seasonings or served with old fashioned sweet chili sauce (tomato relish). Pennsylvania Dutch used to call this “pan rabbit.” It was made from scraps of meat mixed with corn meal mush. Super easy to make. Sometimes I use pork shoulder I had on the smoker, can be made with sausage if you like. Country pork ribs were on sale for 69 cents a pound so I bought a few packages and made plenty of Scrapple to freeze for later.
Uncle Dave’s Pork Scrapple Prepare the mixture at night so it has time to chill overnight, then fry it up when you’re ready for it in the morning. 2 pounds cooked pork loin, country rib or pork shoulder chopped or shredded 2 cups cornmeal 6 cups broth (I use broth from boiling pork) 1 teaspoon dried thyme 1 teaspoon sage 2 Tablespoon salt In a large saucepan combine cornmeal, broth, thyme and salt. Bring to a boil, stirring often. As it sets up add the pork. Reduce heat and simmer about 5 minutes or until mixture is very thick, stirring constantly. This happens QUICKLY don’t walk away. Line 2 8 x 8 x 3-inch baking pan or a 9 x 5 x 4-inch loaf pan with waxed paper or foil, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Slice as thick as you like it. Fry both sides in hot oil, this pork scrapple will come out crispy on the outside. Awesome with country gravy or between a sliced biscuit. Some like it with syrup, jam or old fashioned chili sauce.
Ornery_Adeptness4202
How does making your own compare to the store bought stuff? This is interesting.
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I made Scrapple the other day, been making it for nearly 50 years. it’s something we had mostly for breakfast but good any meal. Serve it with gravy, between a biscuit, with syrup, spice it up or eat it plain. I make it very neutral and add seasonings on how I want it that day. Sometimes fry with onion powder, cajun seasonings or served with old fashioned sweet chili sauce (tomato relish). Pennsylvania Dutch used to call this “pan rabbit.” It was made from scraps of meat mixed with corn meal mush. Super easy to make. Sometimes I use pork shoulder I had on the smoker, can be made with sausage if you like. Country pork ribs were on sale for 69 cents a pound so I bought a few packages and made plenty of Scrapple to freeze for later.
Uncle Dave’s Pork Scrapple
Prepare the mixture at night so it has time to chill overnight, then fry it up when you’re ready for it in the morning.
2 pounds cooked pork loin, country rib or
pork shoulder chopped or shredded
2 cups cornmeal
6 cups broth (I use broth from boiling pork)
1 teaspoon dried thyme
1 teaspoon sage
2 Tablespoon salt
In a large saucepan combine cornmeal, broth, thyme and salt. Bring to a boil, stirring often. As it sets up add the pork.
Reduce heat and simmer about 5 minutes or until mixture is very thick, stirring constantly. This happens QUICKLY don’t walk away.
Line 2 8 x 8 x 3-inch baking pan or a 9 x 5 x 4-inch loaf pan with waxed paper or foil, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan.
Cover and chill in the refrigerator 4 hours or overnight.
Slice as thick as you like it. Fry both sides in hot oil, this pork scrapple will come out crispy on the outside.
Awesome with country gravy or between a sliced biscuit. Some like it with syrup, jam or old fashioned chili sauce.
How does making your own compare to the store bought stuff? This is interesting.