Scrapple

Recipe #1

Ingredients

  • 1 whole pork butt, cut into 6 to 8 pieces
  • 4 whole hocks, fresh
  • 1 whole onion, peeled and cut in 1/2
  • 3 stalks celery, roughly chopped
  • 1 tablespoon black peppercorns
  • 4 bay leaves
  • Water
  • 1 tablespoon cayenne pepper
  • 2 tablespoons ground black pepper
  • 3 tablespoons kosher salt
  • 1 tablespoon chopped sage leaves
  • 3 cups white cornmeal
  • 3 cups yellow cornmeal
  • Clarified butter, for pan frying
  • Applesauce or maple syrup, for serving

Directions

To a large stock pot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.

Drain and reserve the stock. Pour the solid contents onto a sheet pan so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.

Add the meat to a food proccessor with blade attachment and pulse to coarsely chop. Don't over grind it.

Measure 1 gallon of stock and return it to the pot with the meat and cayenne, black pepper, salt, and sage. Bring to a simmer over low heat.

Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes or so. Add a little stock or water, if needed, to ensure a smooth texture.

Pour into 3 loaf pans and refrigerate until solid, preferably overnight.

Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.


Recipe #2 Ingredients:

1 1/2 pounds ground pork sausage

1 (14 ounce) can sweetened condensed milk

1 cup yellow cornmeal

1/8 teaspoon coarsely ground black pepper

Directions:

1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.

2. Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. [[#|Continue]]cooking, 5 minutes total; mush will be stiff.

3. Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.