Balkenbrij Dutch Scrapple Recipes

BALKENBRIJ - DUTCH SCRAPPLE

Balkenbrij - Dutch Scrapple image

Hollanders like plain, substantial food and lots of it. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooling time not included in preparation time.

Provided by Molly53

Categories Breakfast

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb lean pork
1 lb pork liver
salt
1/4 teaspoon pepper (or to taste)
1/8 teaspoon clove (or to taste)
buckwheat flour

Steps:

Cover meat and liver with water and cook until tender, about an hour.
Season to taste.
When broth has reduced by half, chop meat finely and return to liquid.
Stir in enough buckwheat flour to make a stiff batter; cook until thickened.
Lightly grease a loaf pan; fill with batter.
Refrigerate.
To use, slice and fry in butter or bacon grease until golden brown.

Nutrition Facts : Calories 157.6, Fat 5.3, SaturatedFat 1.8, Cholesterol 204.7, Sodium 79.1, Carbohydrate 1.5, Protein 24.3

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