Anns Philadelphia Scrapple Recipes

SCRAPPLE

Steps:

• Set the pig's head in a large kettle and cover it with water. Bring this to a boil and skim off all the scum that floats to the surface. When this is done, add the carrots, onion, bay leaves, juniper and black peppercorns. Simmer this, adding more water if the level drops below the pig's head, until the meat wants to fall off the bone, about 3 hours.
• Carefully remove the pig's head and pick off all the meat and random bits. I toss the eyes and the palate, which aren't very tasty. Chop everything up very fine, and combine with the spice mix in a bowl.
• Strain your pig broth and pour about 10 cups into a large pot. Bring this to a simmer and add the cornmeal and buckwheat flour, stirring constantly so you don't get lumps. Add salt to taste. Cook this, stirring often, about 30 minutes.
• Add the chopped pig bits in with the mush and stir well to combine. If you happen to be using the unflavored gelatin, now is when you would add it. Let this all cook for 10 minutes or so.
• Pour this into loaf pans, or a terrine pan. While not strictly necessary, it will make the scrapple easier to remove if you line the pan with plastic wrap first. Pack it in well. Let it cool to room temperature uncovered, then cover it with plastic wrap and refrigerate overnight before slicing and frying.

PHILADELPHIA SCRAPPLE

Steps:

• In a large pot, barely cover pork with water (not too much water) and cook on high until pork turns a grey color and is tender.
• Strain all the water out real well and set pork aside.
• Bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps.
• Return meat to the cornmeal mixture and mix thoroughly.
• Continue to stir over medium heat for additional 30 minutes.
• Add all of the seasonings and again mix thoroughly.
• Pour into either loaf pans or loaf baking dishes and immediately chill in refrigerator.
• To serve, slice in 1/2 inch thick slices and fry in a skillet, being careful not to burn the scrapple.
• You may or may not wish to serve with ketchup on top of the individual slices.
• Scrapple is an excellent addition at your breakfast with eggs and fried potatoes.

PHILADELPHIA SCRAPPLE

Steps:

• Place pork in large saucepan with 4 quarts water; bring to a boil, then reduce heat and cook until pork is tender, about 15 minutes.
• Drain, reserving 3-quarts cooking liquid.
• Grind meat fine; bring reserved liquid to a boil.
• Add sage, marjoram and black pepper.
• Gradually stir cornmeal and then flour into the boiling broth.
• Add meat, then reduce heat to low; cook for 30 minutes, stirring frequently.
• Pour into 2 loaf pans; chill until firm.
• To serve, slice and fry until brown.