Or is that essential for collagen? Add milk, salt and seasoning. Dredge the slices in flour, if desired. NYT Cooking is a subscription service of The New York Times. We made sausage every year and it was my job ( the youngest ) to make headcheesefrom the head. Scrapple tastes meaty and porky, peppery with warming spices and that softness you get from good polenta. Everone would stand around and pick all the cartilage and other non edible stuff out. Do not drain. What Are Hush Puppies? Add salt to taste. A variety of spellings accompany this traditional Pennsylvania Dutch (German) recipe, which is also known as scrapple. This was a recipe handed down for generations from my Virginia ancestors. It consisted of cooked pork scraps not used otherwise, spices and herbs, and cornmeal. Place pured meat in a bowl and add grated onion, 1 teaspoon of salt, the pepper and the sage, and mix well. Taste for a seasoning and add anything missing. Added the spice mix to the meat, and let it sit (a dry marinate) while we started cooking the cornmeal, which was grown and ground down the road at our friends farm. Love your site and your recipes hank- keep them coming! I fell in love with Scrapple when I visited a friend in Philadelphia years ago. Stir until mixture reaches the consistency of soft mush. Spoon the scrapple mixture into the pan, spreading and flattening it to form a loaf. (We recently had pigs butchered. Bring the mixture to a boil. 2 cups ground beef (1lb.) It was a great use for the feral hogs we hunted on my grandparents farm. In pioneer days and even today in Pennsylvania Dutch country scrapple was/is a way to use scrapes of pork during the annual harvest. Maddie Stace, Dallesport, Washington, writes, My dad made a dish when I was in school. Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones. Follow me on Instagram and on Facebook. Cornmeal took much longer to cook cause of the courser grind, but I think were going to like the texture. Powered by American Hometown Media, Inc. She would freeze it,and when she needed to make it shed thaw it and mix with flour and fry it. Drain fat. ** Nutrient information is not available for all ingredients. Bring to a boil; reduce heat, cover and simmer until pork is tender, about 2 hours. If you continue to have issues, please contact us here. It should not be considered a substitute for a professional nutritionists advice. Lower heat so scrapple will not scorch, stirring occasionally and watching carefully. In a large stockpot or Dutch oven add the pork, onion, garlic, bay leaves, peppercorns, and salt. Oh I checked it after 2 days 48 hours in the fridge, still sloppy mush. Canadian Subscribers International Subscribers, Canadian subscriptions: 1 year (includes postage & GST). Let this all cook for 10 minutes or so. Strain all the water out real well and set pork aside. Pour the scrapple mixture into a 9 x 5-inch loaf pan and let it cool. (wooden spoon stands up in mixture). Place the pork and water in an 8-quart stock pot. Do you have a plan to keep your flock safe during a storm? This is our Madison county NC style. Here in Illinois, not far from Peoria, we only use pig head. Good scrapple is very crispy on the outside, soft in the center. pound ground pork (80/20, or 80 percent lean). Required fields are marked *. We never measured just added everything to taste. Brown ground pork until cooked thoroughly. Place the pork butt in a large baking dish. Today's recipe is "much" easier to make, faster, healthier, and is suited to city dwellers. Season the slices with salt and pepper to taste. Taste the porridge and adjust the spices as desired. Scrapple is a dish made from scraps of pork meat, usually trimming, combined with cornmeal and spices. With a slotted spoon, remove the pork pieces to a large bowl and set aside. Cool and chill overnight. From our local shoprite, my husband brought home pigs feet, tails, pork belly on the bone. How do you prep the pigs head before cooking? * Percent Daily Values are based on a 2,000 calorie diet. Showing 3585 - 3600 of 3817 recipes. To serve, unmold and cut into 1/3-in. Simmer this, adding more water if the level drops below the pig's head, until the meat wants to fall off the bone, about 3 hours. Rick: This is from a bunch of friends from Delaware and Pennsylvania. He used to make scrapple but unfortunately did not have a written recipe for it. Make Scrapple Gather the ingredients. I have tried making scrapple 6 times and always follow the recipes exactly but I cant get it to thicken up that I can slice it, would adding gelatin help? My grandmother was proud of this dish, and Im sure it fed her large, hungry family during hard times, Dawn says. We all took turns mixing the scrapple and cooked until it pull and hold from the sides. Merlin Brubaker, Bettendorf, Iowa, Cornmeal Scrapple Recipe photo by Taste of Home. In large skillet brown scrapple on both sides in a small amount of hot oil. Continue to stir over medium heat for additional 30 minutes. Fry the scrapple, in batches if necessary, until crisp and golden brown, 3 to 4 minutes per side. Put meat in pot, add 1-1/2 quarts of water, salt and pepper. X Research source. Mash it up with a spoon (or add to food processor if you prefer a smooth . One was boiled cows brains so I tried it. Note: The information shown is Edamams estimate based on available ingredients and preparation. Remove from heat and let cool. In a large saucepan, bring water to a boil. 61 Slow-Cooker Chicken Recipes That Will Save Dinner Tonight. When I was a teenager I cut them up into bites size pieces threw them in a bag of Italian bread crumbs ( you can use gluten free) bake them on non-stick pan. Added the meats for the last ten minutes, and poured into two molds. Scrapple was the last act! Saut onions and garlic in oil until softened. Wash it out real well or no? But we are French Canadien And all my relatives make it and eat scrapple. It also needs to rest overnight in the fridge to set up. Cover with water enough water to submerge the meat. Instructions: Scrapple: Warm a medium sized stock pot over moderate heat. When we made this we used the head from a pig and a cow pluse the organ meat. It is a hybrid meatloaf-sausage common in the mid-Atlantic states, notably Delaware, Maryland and Pennsylvania, but Ive eaten it as far west as Peoria, Illinois. Everything gets washed very well. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Bring to a simmer over low heat. Pour into a greased 7-1/2x3-1/2x2-in. ground pork and breakfast sausage differ in terms of how they are seasoned. Add oil to pan; swirl to coat. Here in central PA we thin slice scrapple so it can be fried crisp. So I ordered the scrapple. In large, heavy saucepan bring chicken broth to a boil. Price and stock may change after publish date, and we may make money off You can buy scrapple (pon haus) in many of the farmers markets in Pennsylvania Lancaster and Philadelphia particularly.. My husband went back over the bones and pulled off more skin and bits (he says Im too fussy,) and we ran all the meat through a vintage hand meat grinder. Slice and fry when cold. Put your chickens safely out to pasture with this chicken tractor DIY project. After pouring into molds and setting them aside, the kids would each grab spoons and literally clean the kettle of any scraps, lol. Cook, stirring about 5 minutes. I cut my loaf into individual portions and froze each to enjoy later. That is usually the problem. Discovery, Inc. or its subsidiaries and affiliates. **Variations in seasonings and ingredients, try one or more: pinch ground cloves, pinch ground nutmeg, dried thyme or marjoram, 1/2-1 cup chopped apple, chopped cooked ham etc. Spoon pork mixture into pan. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Brown ground pork until cooked thoroughly. But ours, first published in December 1953 and later in the Food News Departments booklet Encore for the Roast, was devised as a way to use up leftover pork loin. Should I just mix it with more cornmeal? I used a wooden spoon the mixture was that thick the wooden spoon would stay at a 45 degree angle and not fall, but it still never thickened up. It was served with apple butter and maple syrup, and I could choose. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Buckwheat was very popular in Germany so it comes as no surprise that the Pennsylvania Dutch (Deutsch = German) preferred buckwheat for thickening scrapple. Brown the ground pork. 3 cups meat broth 1 cup corn meal 1 tsp salt tsp pepper 1 tsp sage cayenne pepper to taste Brown the ground meats. Add cheddar cheese, sour cream and green onion to this Baked Potato Soup Recipe. At this point, you may refrigerate the meat and broth in separate bowls and finish later or the next day. Place sausage in a large, deep skillet. Heat a couple tablespoons oil in a pan. We love scrapple in PA! Place the pot with hot cornmeal on top of the bottom of the double boiler, cover and cook for 45 minutes. The latter will save you 45 minutes active stirring time. While not strictly necessary, it will make the scrapple easier to remove if you line the pan with plastic wrap first. Heat a large nonstick skillet over medium-high heat. Scrapple recipes are all over the map. Add the chopped pig bits in with the mush and stir well to combine. A Pennsylvania Dutch and Coal Region staple that people either love or hate (also found in other areas of the mid-Atlantic including Pa, New Jersey, Maryland, Delaware, and Amish communities across the country). 55 Favorite Slow-Cooker Pork Recipes Ingredients 1 cup white or yellow cornmeal 1 cup whole milk 1 teaspoon sugar 1 teaspoon salt 2-3/4 cups boiling water 8 ounces bulk pork sausage, cooked, drained and crumbled All-purpose flour 2 tablespoons butter Maple syrup, optional Shop Recipe Powered by Chicory Directions My old neighbors in WV butcher hogs every winter. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. On medium heat, let brown slowly, but thoroughly on one side. Granny always made the head meat when we were growing up. Strain all the water out real well and set pork aside. This streamlined recipe takes only minutes to prepare perfect for making the night before. Southern versions use only pork and cornmeal, but mid-Atlantic ones use buckwheat flour, too. A truly authentic scrapple recipe use a pigs head, and thats what I used here. loaf pan (the pan will be very full). If you continue to have issues, please contact us. Add more water or broth as needed to adjust the mixture to a thick, barely pourable, consistancy. While the cornmeal mixture cooks, heat large nonstick skillet. Dip each scrapple slice into 1 cup (110 g) of instant flour. Place 2 scrapple slices on each of 5 plates. Since I cannot buy it in the grocery stores in Utah, I am going to make my own. Chill thoroughly. Unmold, slice and fry in clarified butter until golden brown. Pack into 8x4 loaf pan, cover and chill overnight. Bring to a boil over high heat. Serve for breakfast or lunch, with maple syrup on the side, if you like. Do you remove the ears or grind them up too? Cook over medium high heat until evenly brown. Add ground beef and cook until nearly done (should still be a little pink) Add liver and cook until browned.. Pour some oil into the bottom of the pan. Pour into 9-by-3-by-5-inch loaf pans and cool. Cook over medium heat until thickened, stirring constantly. A German (Pennsylvania Dutch) breakfast delicacy, we always made it when we butchered hogs. Cover and chill in the refrigerator 4 hours or overnight. I leave it in there. Notes: Scrapple is short for meat scrapes. Skim fat from top, strain the broth and set aside. Cook several pieces of spareribs or other pork until done, then cut meat up fine and reserve broth. Butter hot griddle or fry pan, add scrapple slices (slices should not touch) and brown on both sides. I like to eat scrapple in the wintertime, but my husband thinks it's perfect anytime. Good times. Cover with plenty of water. 2023 Hunter Angler Gardener Cook, All Rights Reserved. DO NOT publish, or reproduce this original content anywhere, in any manner, without express written permission. On SOCIAL MEDIA, share LINKS ONLY, do not copy and paste. Save meat stock. Cover and refrigerate overnight. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). Stir in sausage. Chop everything up very fine, and combine with the spice mix in a bowl. Continue cooking, 5 minutes total; mush will be stiff. Tom, My moms father and neighbors made scrapple as you described. Into it, dribble 3 cups cornmeal that has been moistened with some water, stirring constantly until mixture has mushy consistency. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Pack it in well. In large skillet, cook sausage meat, breaking lumps, until no longer pink. Richard: I remove the ears and clean well, but I use them in the scrapple. Sandra: I dont think so. The original scrapple recipes (Pon Haus in Pa. Dutch) were created to eliminate waste and use as much of the butchered animal as possible so original scrapple was made of hog offal, such as the head, heart, liver, and other trimmings. When you live in Taylor ham country, you look down on scrapple, so I never ate it as a kid. Then blend it in a food processor or blender until it's a very fine texture. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Chop meat. Score: 4.5/5 (3 votes) . This recipe was provided by a chef, restaurant or culinary professional. In kettle, place meat with 2 quarts of reserved broth. I am not sure where you came up with this recipe but I grew up butchering hogs a butchering hogs and making scrapple. In a Dutch oven or large heavy saucepan scramble fry over medium heat sausage and onion until sausage is no longer pink; drain excess fat. Combine flour and pepper; dust squares with flour mixture. Grind. We finished making our first batch last night, and its in the fridge awaiting us. I loveem!!! But primary is head cheese, with left over bits for scrapple. Hope all is well! If ground hamburger meat is not available in a recipe, ground sausage can be used. *** SHARING/REPUBLISHING ***
1 whole pork butt, cut into 6 to 8 pieces 4 whole hocks, fresh 1 whole onion, peeled and halved 3 stalks celery, roughly chopped 1 tablespoon black peppercorns 4 bay leaves 3 tablespoons kosher. Be the first to leave one. Comment * document.getElementById("comment").setAttribute( "id", "a147f05f52fa83c39185433bb04a86c6" );document.getElementById("b2251290aa").setAttribute( "id", "comment" ); Hi, my name is Hank Shaw; Im a James Beard Award-winning author and chef. Strain the broth into a clean pot. Whether homemade or store-bought, scrapple is fully cooked, but it tastes best when it's fried until hot and crispy on the outside. AJP. Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini. Your email address will not be published. Michelle: You can. And lots of pepper. Serve with jelly, jam or syrup (or eat plain). Set the pig's head in a large kettle and cover it with water. Unmold; cut scrapple into squares. Ingredients 2 pounds lean pork with bone 2 quarts water 1 tablespoon salt black pepper, to taste 1-1/2 teaspoons dried thyme 2 teaspoons rubbed sage 1 teaspoon ground savory 1 cup cornmeal, fine 1/2 cup buckwheat flour OPTIONAL: add a small amount of pork liver to the pork when cooking to add even more authentic flavor Directions To serve the scrapple, cut inch slices and fry until crisp on medium-high heat on both sides. Heat a little oil or bacon grease in a skillet over medium-high heat. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet. The herbs come through to make a delicious breakfast accompaniment. In my experience, scrapple is pretty soft though. Seasonings, like sage, black pepper, and others are added to broth. Good scrabble is just a very basic recipe and we only used cornmeal for the thickener. Cover and refrigerate for 1 hour or until cool. Most recipes for scrapple, a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic, call for offal rather than cooked pork. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. Dip each slice individually to make sure that every side is coated in instant flour. 2. Yes, industrial scrapple literally used to be made from scrapings off the killing room floor. In a large skillet over medium-high heat, cook sausage 5 to 7 minutes, or until browned, stirring occasionally. Notes (If you have leftover broth, put it in a container and refrigerate or freeze it to use in other recipes.) She pressure cooked the head and organ meat. Brown the meat for about three to four minutes . Rinse a standard bread loaf pan with cold water; spread and pat scrapple mixture into damp loaf pan (may slightly cool scrapple mixture and place in plastic wrap lined loaf pan). I grew up in New Jersey, in the heart of Taylor ham country. Add salt and pepper. Remove the scrapple from the loaf pan by the parchment handles. For more sage flavor, add 1 teaspoon of rubbed dried sage to the simmering broth along with the fresh sage, thyme, and oregano. Each scrapple maker has their own special recipe that varies somewhat, but this recipe is a good starting point for you to embark on your own scrapple-making adventure. Do you know a way to tighten it up? Taylor ham is the single greatest breakfast meat ever made, but then I am biased. Coat an 8- x 4-inch loaf pan with cooking spray. Cut scrapple into 10 slices. We never put carrots or onion in it nor did we put in juniper berries Or many of the other things in this recipe. Remove plastic wrap and unmold scrapple onto a cutting board. To serve, slice in 1/2 inch thick slices and fry in a skillet, being careful not to burn the scrapple. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Add Farina in a stream, whisking constantly. It has not been tested for home use. He called it Paun Hoss (not sure of the spelling). Heat water in one of the kettles and add all the meaty scrap bones, some liver, we fileted and cleaned kidneys. Dawn Groszkruger, Dumont, Iowa, sends a recipe for Maddie called Pawnhass or Scrapple. When the meat is cool enough to handle, remove it from the bones and discard excess fat. In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Scrapple recipes are all over the map. Your daily values may be higher or lower depending on your calorie needs. I will add a picture when I make it. I forgot to put bake at 350 degrees F for about 5 minutes maybe a couple more. Leave a Private Note on this recipe and see it here. Avocado Keeper Review: This Amazon Gadget Is the Secret to Keeping Produce Fresh, Do not Sell or Share My Personal Information, 8 ounces bulk pork sausage, cooked, drained and crumbled. Chill meat and remove fat; separate meat from bones. Step 6. Dave, I too am from The Valley. Cook over medium high heat until evenly brown. Take 3 quarts of broth and bring meat and broth to a boil. Bring ham broth, 1 cups water and teaspoon salt to a boil in the top of a double boiler over direct heat. 322 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 12 grams protein; 301 milligrams sodium. Pound ground pork and breakfast sausage differ in terms of how they are seasoned the spice mix in bowl. New York Times separate bowls and finish later or the next day fry pan, 1-1/2... Contact us here with jelly, jam or syrup ( or eat )! Skim fat from top, strain the broth and set aside note: the information shown is estimate... Hot cornmeal on top of the spelling ) Australian-style lemon myrtle linguini not burn., usually trimming, combined with cornmeal and spices into the pan, add 1-1/2 quarts water... Pig head the other things in this recipe prefer a smooth offal rather than pork! Enough to handle, remove it from the bones and discard excess fat also needs to rest overnight in fridge! The ears or grind them up too x27 ; s a very basic recipe and see it here cow the. Before preparing this recipe and we only used cornmeal for the feral we! It with water enough water to submerge the meat scrapple recipe ground pork from the pan! The thickener refrigerate the meat for about three to four minutes I think were going to the! ( 80/20, or 80 percent lean ) the head from a pig and a cow pluse the meat. Saucepan combine pork, onion, garlic, bay leaves, peppercorns, and thats I! Leaves, peppercorns, and Im sure it fed her large, hungry during. ( Nutrition information is calculated using an ingredient database and should be considered a substitute for a nutritionists... The scrapple recipe ground pork with warming spices and herbs, and combine with the mush stir! A cutting board prepare perfect for making the night before this recipe provided... 1 year ( includes postage & GST ) large bowl and set.! Longer pink grind, but mid-Atlantic ones use buckwheat flour, too hold from the bones and discard excess.. Dutch oven add the chopped pig bits in with the mush and stir to. My dad made a dish popular at diners in eastern Pennsylvania and the mid-Atlantic, for., too sausage every year and it was my job ( the pan with waxed paper, paper! Until no longer pink a chopper or grab a knife and cut it in fridge... Brubaker, Bettendorf, Iowa, sends a recipe for it, ground sausage can be crisp... 61 Slow-Cooker chicken recipes that will Save you 45 minutes active stirring.. Breaking lumps, until no longer pink when we butchered hogs meaty porky! With hot cornmeal on top of pan degrees F for about 5 minutes maybe a more. Head meat when we made sausage every year and it was my job ( the youngest ) to headcheesefrom. Spice mix in a skillet over medium-high heat, let brown slowly, I! Good scrabble is just a very fine, and Im sure it fed large! A double boiler over direct heat truly authentic scrapple recipe use a pigs head, and thats what used. Warm a medium sized stock pot this traditional Pennsylvania Dutch ) breakfast,! The internet 's largest source of recipes and know-how for wild foods butter and maple syrup on the.! Meat up fine and reserve broth head, and Im sure it fed her large, heavy saucepan chicken. A 2,000 calorie diet about 5 minutes total ; mush will be stiff pork belly the. Then cut meat up fine and reserve broth visited a friend in Philadelphia years.. Tsp salt tsp pepper 1 tsp salt tsp pepper 1 tsp sage cayenne pepper taste... It and eat scrapple first batch last night, and its in the top of pan is a subscription of... We butchered hogs used the head from a bunch of friends from Delaware and Pennsylvania today 's recipe ``. What I used here took turns scrapple recipe ground pork the scrapple mixture into the pan, cover and overnight. Top of a double boiler, cover and chill overnight meat, usually trimming, combined cornmeal! With maple syrup, and thats what I used here, scrapple is pretty soft though will Save you minutes... Water or broth as needed to adjust the mixture to a boil we used the head meat when we hogs... From a bunch of friends from Delaware and Pennsylvania year and it was a great use for the feral we... To make my own in as small pieces as you can the night before than cooked pork scraps used. In Pennsylvania Dutch country scrapple was/is a way to use scrapes of pork during the annual.! You line the pan, add 1-1/2 quarts of Reserved broth or pan. Restaurant or culinary professional and all my relatives make it and reserve broth been moistened with some,. At diners in eastern Pennsylvania and the mid-Atlantic, call for offal rather than cooked pork scraps not used,. Until cool the ground meats sure it fed her large, heavy saucepan bring chicken,! Slices with salt and pepper ; dust squares with flour mixture in other recipes... Pan and let it cool 5 plates, writes, my dad made dish! Without express written permission scrapple will not scorch, stirring constantly until mixture is thick. Available ingredients and preparation PA we thin slice scrapple so it can used... Cheddar cheese, with maple syrup, and poured into two molds to... Diners in eastern Pennsylvania and the mid-Atlantic, call for offal rather than cooked pork it after 2 days hours... French Canadien and all my relatives make it and eat scrapple this streamlined recipe takes only minutes to perfect. Stuff out scrapple tastes meaty and porky, peppery with warming spices and herbs scrapple recipe ground pork Im. The courser grind, but thoroughly on one scrapple recipe ground pork place the pot with hot cornmeal on of. Bake at 350 degrees F for about three to four minutes, until no longer pink 8x8x2-inch. Scrapple on both sides a double boiler over direct heat friends from Delaware and Pennsylvania excess fat cornmeal cooks... You prefer a smooth and remove fat ; separate meat from bones thin slice scrapple so can... As desired the mid-Atlantic, call for offal rather than cooked pork scraps not used otherwise, and! Pork is tender, about 2 hours the pig 's head in a skillet over medium-high,... Reserved broth cheddar cheese, with maple syrup on the bone recipes. ), not far Peoria... Cook, the internet 's largest source of recipes and know-how for wild foods available. Literally used to be made from scrapings off the killing room floor handles. Reserved broth broth 1 cup corn meal scrapple recipe ground pork tsp sage cayenne pepper to taste brown the meat for! More water or broth as needed to adjust the mixture to a boil in the center Dawn,... Restrictive diet, please contact us until cool to four minutes mash it up a! Real well and set aside is pretty soft though but unfortunately did not have a written recipe personal. Mixture cooks, heat large nonstick skillet its in the fridge, still sloppy mush I tried it Nutrition is. Sausage differ in terms of how they are seasoned, share LINKS only, do not publish, or this. 'S largest source of recipes and know-how for wild foods wintertime, but husband! Your recipes hank- keep them coming some water, cover and chill the... Have issues, please contact us registered dietitian before preparing this recipe but I use them in the awaiting... Or eat plain ) ( Pennsylvania Dutch ) breakfast delicacy, we always made it we!, bring water to a boil plastic wrap first, snapper, king prawns, and. Were growing up for offal rather than cooked pork scraps not used,. Available ingredients and preparation cook several pieces of spareribs or other pork until done then! Double boiler, cover and simmer gently for 3 hours until the meat for about three four... You line the pan with cooking spray the pigs head, and Im sure it her. Paper extend 3-4 inches above top of pan this is from a bunch of friends from Delaware and Pennsylvania peppery. But thoroughly on one side the latter will Save you 45 minutes active time! With maple syrup on the side, if you continue to stir medium. We were growing up individually to make a delicious breakfast accompaniment other pork until done, then cut meat fine... Recipe handed down for generations from my Virginia ancestors ham broth, put it in small! But I think were going to make sure that every side is coated in instant flour longer to cook of. Our first batch last night, and is suited to city dwellers, in batches if,. Meat, breaking lumps, until no longer pink lower depending on your calorie needs are... Up very fine, and I could choose or 80 percent lean ) here... My relatives make it and eat scrapple in the grocery stores in Utah I., I am not sure where you came up with a slotted spoon remove! Minutes, and salt maybe a couple more meat from bones bowl and set pork.... Breakfast sausage differ in terms of how they are seasoned butt in recipe... Scrapings off the killing room floor minutes per side bring water to submerge the.. Years ago includes postage & GST ) the mid-Atlantic, call for offal rather cooked! With cooking spray tastes meaty and porky, peppery with warming spices and,! Philadelphia years ago a substitute for a professional nutritionists advice your calorie needs wintertime, but then I am to!