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Pennsylvannia Dutch Scrapple Recipe

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This recipe for Pennsylvannia Dutch Scrapple is from The Fuka Family, 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:  
1 Bone-In Pork Butt or Shoulder, about 3 lbs.
3 quarts Water
2 cups Yellow Corn Meal
2 tsps. Salt
2 tsps. Sage
1 tsp. Pepper
Directions:
Directions:
Cook pork in water over low heat for 3 hours or until meat falls from bone.

Strain broth and reserve, adding water to measure 2 quarts.

Remove meat from bones and chop very finely or grind through sausage plate of meat grinder.

Stir corn meal into reserved broth, bring to a boil; cook over low heat for 15 minutes, stirring frequently.

Add chopped pork, salt, sage and pepper, mix thoroughly.

Spoon into 2 greased loaf pans and refrigerate overnight.
Number Of Servings:
Number Of Servings:
Makes 4 1/2 pounds
Personal Notes:
Personal Notes:
Serving suggestions
Slice chilled scrapple 1/2 inch thick and brown well on both side in lightly oiled skillet. Serve hot with syrup or ketchup.

 

 

 

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