Friday, November 2, 2012

Scrapple





We haven't butchered our hogs yet. They should be ready by the first of December or so. We did find some pork on sale recently and buy some to smoke for bacon and Canadian bacon. Like our parents before us we try to waste little as far as food. So with the small scraps that were trimmed during preparing our bacons we made scrapple. Scrapple very simply is a loaf made from the cooked trimmings from pork mixed with liquid and ground corn meal then cooked and shaped into a loaf. Then it is sliced and fried for breakfast usually along with the traditional eggs and biscuits. 

Here is the recipe we use for scrapple.

1 1/2 pounds lean pork trimming
1 large onion 
2 1/2 quarts broth
1 1/2 teaspoons salt
1 Tablespoon pepper
2 teaspoons ground sage
1 teaspoon thyme
3 cups corn meal

 

Place pork pieces into large pot with water and whole onion. Cook slowly covered for about 2 hours. Drain reserving broth. remove onion and discard.  



Chill meat and remove any fat remaining and chop finely.



In pot return meat and add 1 1/2  quarts of retained broth. Add salt, pepper, sage and thyme and bring to a boil. With remaining 1 quart of pork broth add 3 cups corn meal. Stir this into boiling mixture. Cook over medium heat until thickened, stirring constantly. Cover and then cook over VERY LOW heat, stir again after 20 minutes.  

Note** If you run short of broth you can use chicken broth


Pour into 2 greased 9 X 5 loaf pans. Chill overnight.




Remove from refrigerator and take loaves from pans. Slice into 1/2 inch slices.


At this point we roll our slices in flour and freeze them in vacuum bags. You can simply roll them in flour and cook.


When eaten fresh we simply roll ours in flour and brown them in a small amount of olive oil in a black iron skillet until brown.


We served ours with scrambled eggs and biscuits. This makes a nice break from everyday breakfast foods while using up small meat scraps. 

Note** If you freeze your scrapple remove from freezer and place in hot pan frozen like hash brown patties. Allow to completely brown before trying to flip. Once brown on one side flip and brown the remaining side.     

Blessings from The Holler

The Canned Quilter


9 comments:

  1. I've never had scrapple before, it sure looks good. Is this a southern dish?

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    Replies
    1. No Philadelphia and PA are known for their scrapple!

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  2. I have never heard of Scrapple but it looks and sounds YUMMY ! Oh I can smell it frying in the pan MMMM ! I am hungry now for some bacon lol ! Thanks for sharing your recipe and awesome photos . Have a wonderful day !

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  3. I love scrapple. My friends from PA introduced it to me many years ago. This recipe sounds devine & I'm sure a whole lot healthier than what you can buy in the grocery store!

    Thank you for posting it.

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  4. Haha. Hubby taught me about scrapple, though he said any leftovers cooked together could be considered scrapple.
    I most often use leftover meatloaf or roast beef, chop it up and add (leftover or cold rice) and a small can of corn. :o)
    I definitely want to give this a try. Thank you, CQ! :o)

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  5. My sister's boyfriend told me about this this summer. I had never heard of it before. Making home made actually sounds a whole lot better than what he described to me. :)

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  6. I can't tell you how excited I was to read this post. My grandmother made this for me as a child but called it Ponhorse or ponhaus. She would boil down a ham bone to make it. I can't wait to try this and introduce my kids to a dish from my past!

    ReplyDelete
  7. I can't tell you how excited I was to read this post. My grandmother made this for me as a child but called it Ponhorse or ponhaus. She would boil down a ham bone to make it. I can't wait to try this and introduce my kids to a dish from my past!

    ReplyDelete
  8. Every summer we would visit my Grandmother and she would have pans of scrapple ready. Love It!!!!

    ReplyDelete

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