Old Fashioned Scrapple Recipes

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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OldFashioned Scrapple Recipe Food.com

WebNov 12, 2007 · Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Line an 8x8x2-inch baking pan or a 9x5x3 …

1. In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.
2. Bring to a boil, stirring often.
3. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
4. 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.

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