Scrapple
katherine wise
This is a German breakfast. We ate it with hot maple syrup.
ingredients
- 1 onion, quartered
- 1 carrot, cut in 1" pieces
- 3 stalks celery, cut in pieces
- 3 lbs. pork shoulder or butt
- 3 qts. water
- 2 cups yellow cornmeal
- 2 tsp. salt
- 1 1/2 tsp. powdered marjoram
- 1 tsp. thyme
- dash of ground cloves
- 1 medium onion, finely minced
directions
- 1
Simmer pork in 3 quarts of water with onion, carrots, celery, salt and pepper until meat falls off bone easily (1-1/2 to 2 hours). Do not boil. Strain off and reserve broth. Remove all meat from the shoulder or butt and chop fine or use food processor.
- 2
Measure out 2 quarts broth (if necessary, add chicken broth to make up the amount). Bring broth to boiling point and slowly add cornmeal. Cook mixture until it is a thick mush, stirring constantly.
- 3
Add chopped meat, salt, marjoram, thyme and cloves. stir well. Stir in finely minced onions. Pour hot mixture into oblong loaf pan that has been rinsed in cold water. Let stand in refrigerator until cold and firm. This keeps 1 or 2 weeks.
- 4
To serve, slice scrapple into 1/4" slices and fry in butter until crisp and brown. Serve with warm maple syrup.
Source: katherine wise
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews