Best Scrapple Recipe Ever

McCloud's Easy Southern Scrapple Recipe Philly Jay Cooking

WEBMar 29, 2019 · Large Knife: You need a nice large chef knife for easy slicing of the scrapple. Cutting board: A cutting board to cut and rest them on before frying. A mixing …

Rating: 4/5(5)

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Homemade Scrapple My Country Table

WEBMay 27, 2018 · Frying. Slice the scrapple into 1/4 inch slices. Add a small amount of oil to a pan over medium heat. After oil has become hot, add …

Rating: 5/5(2)
1. Place the pork in a large pot. Cover with plenty of water. Bring to a boil over high heat. Reduce heat to medium, cover with a lid, and allow to simmer until the meat is very tender, about 2 hours, adding water as needed.
2. Once meat is fork tender, remove from pot and transfer to a large plate. Using two forks, shred the pork into small pieces.
3. Bring the broth back to a boil, adding more water if needed. Add the shredded pork back to the broth. Reduce heat to medium and using a wooden spoon, stir vigorously while adding cornmeal. Keep stirring and pouring cornmeal until the mixture starts to become very thick, sort of like wall paper paste. It’s easier to have a second person in this step. One person stirring while the other adds the cornmeal. Immediately remove from heat. Add a generous amount of salt and pepper and mix throughly. Taste the mixture and add more salt and pepper as needed to taste. Don’t be shocked by how much salt and pepper is needed in this recipe.
4. Transfer the scrapple to greased loaf pans Allow mixture to set for about one hour, giving it time to set up. Once the mixture sets up, invert it onto a plate, cover and refrigerate.

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Scrapple Recipe How to Make Scrapple Hank Shaw

WEBMar 18, 2019 · Chop everything up very fine, and combine with the spice mix in a bowl. Strain your pig broth and pour about 10 cups into a large …

Rating: 4.8/5(6)
1.
2. Carefully remove the pig's head and pick off all the meat and random bits. I toss the eyes and the palate, which aren't very tasty. Chop everything up very fine, and combine with the spice mix in a bowl.
3. Strain your pig broth and pour about 10 cups into a large pot. Bring this to a simmer and add the cornmeal and buckwheat flour, stirring constantly so you don't get lumps. Add salt to taste. Cook this, stirring often, about 30 minutes.
4. Add the chopped pig bits in with the mush and stir well to combine. If you happen to be using the unflavored gelatin, now is when you would add it. Let this all cook for 10 minutes or so.

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