Scrapple

There seems to be no middle ground when it comes to scrapple.  People love it or they hate it and there is no in between.  As someone who had a father that grew up in Allentown PA I grew up on the stuff and from a very early aged I always loved it.  In the “old days” people made scrapple from whatever was left over from butchering a hog.  The meat scraps and scrapings were all gathered into a big pot and cooked down until any connective tissues (lots of collagen there!) would have been reduced to jelly.  Nowadays there are very few family’s that slaughter and butcher their own animals much less their own hog and this recipe is an adaptation to that reality.

I know that I mention “left over pork” in this recipe but I’ve also used a pork picnic shoulder or Boston butt straight from the meat case to do the same thing.

5 from 1 reviews
Scrapple
Author: 
Cuisine: PA Dutch
Prep time: 
Cook time: 
Total time: 
Serves: Depends on starting ingredients
 
Ingredients
  • Leftover roast pork with bone
  • 2 tsp salt (or more if the amount of meat is huge)
  • ½ tsp (see salt) black pepper
  • 1 cup yellow meal (see notes!)
  • 1 cup cold water
Instructions
  1. Place pork in a large kettle or stock pot and cover with water; heat to a boil and reduce to a simmer for 1 hour or more until meat falls off the bone.
  2. Strain in a colander into a large bowl and reserve the liquid.
  3. Pull meat off of bones and get rid of any excess fat and anything you don't want in your scrapple such as cartilage, bone chips and such.
  4. Grind the meat fine
  5. Strain the water with a cheese cloth and pour into a stock pot. Add enough water to make 4 cups of broth/water heat to boiling add salt and pepper. Increase salt and pepper by taste.
  6. Mix in the grains (corn meal or..) heat to boiling and reduce to a simmer. cover and cook for about 10 minutes until thickened stirring occasionally.
  7. Stir in the ground up cooked pork and pour into loaf pans
  8. Chill over night
Cook and Serve
  1. Cut one of the loaves into ½ inch slices. Fry and serve.
Notes
Buckwheat, cream of wheat, whole wheat (mixed with white flour) all can be used to substitute for the corn meal. This is largely dependent on taste.



The amount of grain used should vary based on the amount of meat you are making into scrapple. More meat, more grains.


It should be noted that slicing the slices thinner can result in crunchier scrapple. Find what you like though.

I love this stuff for breakfast. Warning: This is not diet food.

2 Comments

  1. Thinner than 1/2 in slices…..has to crunch with loads of karo/maple syrup and yes I know folks who make their own! Country folk😂

    1. Both sides of my family made their own. My mom’s family is from Maine and the Seidlinger side of the family used to make it. Don’t know if my generation up there does or not…

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