Cornmeal Scrapple Recipe Recipe 425

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OLD-FASHIONED SCRAPPLE



Old-Fashioned Scrapple image

Wonderful for breakfast sure beats the stuff sold in stores! Cooking times include chilling time.

Provided by Chef Shadows

Categories     Breakfast

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 9

1 lb cooked boneless pork loin, chopped
1 cup cornmeal
14 1/2 ounces chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 tablespoons vegetable oil, more
vegetable oil, as needed

Steps:

  • In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.
  • Bring to a boil, stirring often.
  • Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
  • Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan.
  • Spoon pork mixture into pan.
  • Cover and chill in the refrigerator 4 hours or overnight.
  • Unmold; cut scrapple into squares.
  • Combine flour and pepper; dust squares with flour mixture.
  • In large skillet brown scrapple on both sides in a small amount of hot oil.
  • Serves 12.

Nutrition Facts : Calories 156.6, Fat 7.7, SaturatedFat 2.1, Cholesterol 23.8, Sodium 186.3, Carbohydrate 12, Fiber 0.9, Sugar 0.2, Protein 9.6

OZARK FRIED MUSH / SCRAPPLE



Ozark Fried Mush / Scrapple image

Cheap, easy and so very good. An uncomplicated and traditional old-timey recipe. Cooking time doesn't include chill time.

Provided by Weewah

Categories     Breakfast

Time 45m

Yield 1 loaf pan, 4 serving(s)

Number Of Ingredients 5

4 cups cool water
1 cup cornmeal
1 teaspoon salt
1 lb raw breakfast sausage (optional)
butter, oil (for frying) or bacon grease (for frying)

Steps:

  • Line a standard loaf pan with plastic wrap, making sure it's pressed into the corners.
  • Place the water in a size appropriate pan with a heavy bottom, OR a double boiler (if you don't want to watch it as closely). To me, faster is better, & mush cooks up over low heat very nicely w/ the occasional stir in a thick bottomed pot. If you have doubts, use the double boiler.
  • Add the corn meal and salt to the cool water and place the pot on med- high heat. - If you want scrapple, add the sausage when you add the cornmeal & put your hand in the pot to break up the sausage very thoroughly.You don't want chunks of meat because it will be much harder to slice later.
  • When the mush begins to boil, turn heat down to medium-low, cover, and stir every few minutes w/ a spatula to keep it from sticking and burning.
  • Cook 20 minutes, stirring frequently, remove from heat and pour into the plastic lined loaf pan.
  • Cool 10 - 15 minutes, cover w/ plastic, finish cooling on the counter, and chill at least four hours, or up to a week.
  • Turn the loaf out onto the top covering of plastic wrap and slice 1/4 to 1/2 inch thick, using a thin, sharp knife.
  • Fry slices in a non-stick pan in the fat of your choice; just a drizzle in a non-stick pan does nicely. Fry over med to med low heat till the slices are nicely browned. I take my time when frying this, you want to develop a nice crunchy crust over the soft mush inside, and on high heat you'll brown it before it gets the texture we like.
  • Serve hot w/ honey, syrup, or w/ butter and hot sauce. Good cold too.
  • Mush cannot be frozen because the formation of ice crystals causes it to break up when thawed.

Nutrition Facts : Calories 110.4, Fat 1.1, SaturatedFat 0.1, Sodium 599.1, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5

CORNMEAL SCRAPPLE RECIPE RECIPE - (4.2/5)



Cornmeal Scrapple Recipe Recipe - (4.2/5) image

Provided by dette

Number Of Ingredients 9

1 cup white or yellow cornmeal
1 cup milk
1 teaspoon sugar
1 teaspoon salt
2-3/4 cups boiling water
8 ounces bulk pork sausage, cooked, drained and crumbled
All-purpose flour
2 tablespoons butter
Maple syrup, optional

Steps:

  • In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7-1/2-in. x 3-1/2-in. x 2-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator. To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with maple syrup if desired. Yield: 6 servings.

PHILADELPHIA SCRAPPLE



Philadelphia Scrapple image

I was raised on this in Philadelphia and I combined several recipes in developing this ORIGINAL and AUTHENTIC RECIPE!

Provided by Alan Leonetti

Categories     Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs ground pork (finely ground)
2 cups yellow cornmeal
1/8 teaspoon basil
2 teaspoons sage
1 tablespoon salt
1/2 teaspoon garlic powder
1/2 teaspoon marjoram
1 tablespoon black pepper
1 1/2 teaspoons nutmeg
1/2 teaspoon onion powder

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.

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  • Place the pork in a large pot. Cover with plenty of water. Bring to a boil over high heat. Reduce heat to medium, cover with a lid, and allow to simmer until the meat is very tender, about 2 hours, adding water as needed.
  • Once meat is fork tender, remove from pot and transfer to a large plate. Using two forks, shred the pork into small pieces.
  • Bring the broth back to a boil, adding more water if needed. Add the shredded pork back to the broth. Reduce heat to medium and using a wooden spoon, stir vigorously while adding cornmeal. Keep stirring and pouring cornmeal until the mixture starts to become very thick, sort of like wall paper paste. It’s easier to have a second person in this step. One person stirring while the other adds the cornmeal. Immediately remove from heat. Add a generous amount of salt and pepper and mix throughly. Taste the mixture and add more salt and pepper as needed to taste. Don’t be shocked by how much salt and pepper is needed in this recipe.
  • Transfer the scrapple to greased loaf pans Allow mixture to set for about one hour, giving it time to set up. Once the mixture sets up, invert it onto a plate, cover and refrigerate.


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