WebSpoon the scrapple mixture into the pan, spreading and flattening it to form a loaf. Let cool, then cover and refrigerate until firm, 3 hours or more. Fry the Scrapple …
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Cook for 2 hours at 160 F or until golden brown. Pour into scrapple pans. Cool and package for freezing. Note: Pork bone meat makes the best scrapple, but other meats or plain ground meat can be used. Heat broth and meat. Mix cornmeal and flour with a little broth to soak. Slowly add to broth mixture. Cook slowly in heavy kettle for 30 minutes.
Note: Pork bone meat makes the best scrapple, but other meats or plain ground meat can be used. Heat broth and meat. Mix cornmeal and flour with a little broth to soak. Slowly add to broth mixture. Cook slowly in heavy kettle for 30 minutes. Pour into loaf pans. Let soak overnight. Wrap and freeze. Separate one hog’s head into halves.
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. Seasonings, like sage, black pepper, and others are added to broth.
Buckwheat and/or cornmeal is added to create a “mush”. Buckwheat was very popular in Germany so it comes as no surprise that the Pennsylvania Dutch (Deutsch = German) preferred buckwheat for thickening scrapple.