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Philadelphia Scrapple Recipe

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This recipe for Philadelphia Scrapple is from Our Family 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:  
2 lbs. pork shoulder or butt
1 whole fresh pork hock
2 cups yellow cornmeal
1 tsp. cayenne
1 tsp. sage
1 Tbsp. salt
1 tsp. white pepper
2 tsp. black pepper
Directions:
Directions:
Cut up pork shoulder (butt) into 2 inch chunks. Placed the pork chunks, pork hock, sage, and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock. Pull meat from the bone and chop all the meat with a knife or food processor, being careful not to grind it to fine. Set aside. Measure 5 cups of stock and return to pot. Bring it to a simmer, add meat, cornmeal, salt, and peppers, stir constantly until thick, and smooth about 10 to 30 minutes. Put mixture into 2 loaf pans and refrigerate until completely chilled. Unmold scrapple. Slice and fry until golden brown and crisp on both sides. Makes 12 servings.
Personal Notes:
Personal Notes:
Recipe courtesy of Bette’s Oceanview Diner. Berkeley, Ca.

 

 

 

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