Scrapple Recipe

A typical ingredient in scrapple, a traditional Pennsylvania Dutch dish, is leftover or otherwise discarded swine organs like trotters, liver, or heart.

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Prep Time: 30

Cook Time: 3 30

Total Time: 4

Course: Dinner

Cuisine: American

Keyword: Scrapple Recipe

Servings:

Calories: 581kcal

Equipment

1 Pan

Ingredients

3 pounds boneless pork butt or 5 pounds bone-in pork but
2 pounds bone-in pork such as rib tips, pork hocks, or shanks
1 large onion peeled and quartered
1 whole bulb garlic halved crosswise
5 large dried bay leaves
1 1/2 tablespoons black peppercorns
2 teaspoons fine salt more to taste
12 large fresh sage leaves
2 sprigs fresh thyme
1/2 teaspoon dried oregano or marjoram
1 cup cornmeal
1/2 teaspoon freshly ground black pepper more to taste

For Serving:

2 tablespoons vegetable oil more as needed
1/2 cup all-purpose flour optional

Instructions

4 cups of the pig broth should be added to a big pot. Sage, thyme, and oregano should be added. (If you have extra broth, save it in a container and use it in subsequent recipes by freezing or refrigerating it.) The broth should be brought to a boil, then simmered for five minutes on a low heat.
Sage and thyme leaves should be transferred to a cutting board using a slotted spoon. Sage should be chopped, and thyme leaves should be separated from the stems.
Whisk the cornmeal into the simmering broth gradually. The mixture should boil. Simmer, stirring often, for 12 to 15 minutes or until the mixture thickens.
In the meantime, add the chopped pork to a food processor, working in batches if required. Instead, run it through a meat grinder with a coarse-disc attachment or finely chop the pork by hand.
In a sizable basin, mix the ground pork, cornmeal, saved herbs, and pepper. As needed, add additional pepper and salt to the seasonings to taste.
Using parchment paper, line a loaf pan that measures 9 x 5 inches or 8 1/2 x 4 1/2 inches, leaving some overhang for subsequent removal. Spreading and smoothing the scrapple mixture to create a loaf, spoon it into the pan. Let to cool, then cover and chill for at least three hours to achieve firmness.
Sauté the scrapple.
Collect the ingredients for the scrapple.
In a big, sturdy skillet, heat 2 tablespoons of oil.
By using the parchment handles, take the scrapple out of the loaf pan. Throw away the parchment. Slice the scrapple crosswise into 1/2 to 3/4-inch thick pieces. If desired, coat the slices in flour.
If required, fry the scrapple in batches while cooking each side for 3 to 4 minutes until crisp and golden brown. Serve after draining on a platter lined with paper towels.

Video

Nutrition

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