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Scrapple - Balkenbrij Recipe

3.2 stars - based on 4 votes
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This recipe for Scrapple - Balkenbrij is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. Pork Shoulder (original recipe calls for hog head, heart, trimmings, hocks - scraps from butchering)
1 medium onion
3 c. broth
3 c. cornmeal
1 c. buckwheat flour
2 T. salt
1 T. pepper
1 tsp.sage (optional)
1 tsp.marjoram (optional)

Directions:
Directions:
Place pork in pot and cover with water. Cook till tender. Strain off the broth and save. Separate the meat. Coarsely grind meat with one medium onion. For a rich flavored scrapple, use 4 parts meat and 3 parts broth. Get the meat and broth boiling. Season to taste with salt and pepper. Thicken with 3 parts of cornmeal, 1 part buckwheat flour, a little at a time. Stir constantly until thick. Cook 15 minutes longer. Pour into loaf pans and cool until firm.
To serve, slice scrapple and fry in a hot skillet in butter, bacon grease, or lightly oiled fry pan until golden brown. Brown on both sides. Can be served with apple butter or topped with syrup.

Personal Notes:
Personal Notes:
This is a food group all itself.

 

 

 

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