I grew up eating Scrapple, it's still popular in VA. I never made my own, but
here in Iowa ya can't find any scrapple, don't know if anyone would even know
what it was.
HOMEMADE SCRAPPLE
One 3-pound pork butt, bone in
4 quarts water
Salt and pepper to taste
1-1/2 teaspoons dried thyme
2 teaspoons rubbed sage
1 teaspoon ground savory
1/8 teaspoon allspice (start with less)
1/8 teaspoon nutmeg (start with less)
1/8 teaspoon cloves
3 cups corn meal
Place the pork and water in an 8-quart stock pot. Add salt and pepper. Bring to
a boil; reduce heat, cover and simmer until pork is tender, about 2 hours.
Place the meat on a large plate; reserve the stock. When the meat is cool
enough to handle, remove it from the bones and discard excess fat. Chop the
meat very finely; set aside.
Place 2-1/2 quarts of the stock in a 5-quart pot. Add the thyme, sage, savory,
allspice, nutmeg and cloves. Bring to a boil and gradually add the corn meal,
stirring or whisking rapidly until it is all combined. Reduce the heat to
medium or medium-low and continue to cook, stirring often, until the mixture is
very thick, so that a spoon almost stands up by its own, about 15 minutes. (If
it gets too thick, just add a little more of the broth and stir well.) Add the
meat and stir well to combine. Reduce the heat to low and cook for an
additional 15 minutes, stirring occasionally. After a couple minutes, taste for
seasoning and adjust as desired. Scrapple must be well-seasoned or it will
taste very bland when fried.
Place a piece of waxed paper into the bottom of two 9x5 loaf pans so that the
ends extend over the two long sides. That will make it easier to lift the
refrigerated loaf out of the pan later. Pour half the mixture into each pan.
Cover with foil and refrigerate overnight or until chilled and solid.
To fry, remove the loaf from the pan and place on cutting surface. Slice into
about 1/4 to 1/2-inch slices. Heat a large skillet over medium-high heat. Add
some butter and, as soon as it melts, add the scrapple slices. It is critical
with scrapple to let each side brown thoroughly before attempting to turn it
over or it will stick and fall apart, so be very patient. Serve as is or, with
ketchup, jelly, or apple butter.
HUGS JANET
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