Crusty Scrapple Recipes

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SOUTHERN SCRAPPLE



Southern Scrapple image

When it comes to regional recipes, this certainly fits the bill. Scrapple is a breakfast staple in this area. -Rusty Lovin, Greensboro, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 10

1/2 pound bulk pork sausage
4 cups water
1 cup grits
1 teaspoon salt
1 teaspoon pepper
Dash cayenne pepper
1/4 cup butter, cubed
1 cup shredded cheddar cheese
Additional butter
Maple syrup

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Stir in butter and cheese until melted. Stir in sausage. , Press into a greased 9x5-in. loaf pan. Cover and refrigerate for 1 hour or until cool., Remove scrapple from pan; cut into 1/2-in. slices. In a skillet, cook scrapple in butter until browned on both sides, adding more butter as needed. Serve warm with syrup.

Nutrition Facts : Calories 141 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 497mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

SCRAPPLE



Scrapple image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 6

1 pork heart
1 pound meaty pork ribs or bones
2 pounds pork liver
4 cups roasted cornmeal
2 1/2 tablespoons salt
2 tablespoons freshly ground black pepper

Steps:

  • Trim the fat from around the top of the heart and remove the sinews. Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver. Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones.
  • Strain the broth into a clean pot. Discard the bones and put the meat through a coarse grinder. Grind the heart and liver as fine as possible and combine the 2 meat mixtures.
  • Bring the broth to a simmer. Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly. Reduce heat to medium and add the meat mixture. Stir until everything is well mixed. Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick.
  • After 30 minutes it is ready to pour. Rinse 9 small breadpans with cold water or grease them and pour the scrapple to the top of the pans. Set the pans to cool and when cool refrigerate until the next day.
  • When ready to eat, unmold the scrapple onto a cutting board and cut into 1/4-inch thick slices. Melt fat in a skillet and fry the slices until brown and crusty on both sides. Serve immediately with or without maple syrup.
  • The loaves can be unmolded and frozen but will keep refrigerated for about 1 week.

SCRAPPLE



Scrapple image

Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! This streamlined recipe takes only minutes to prepare ... perfect for making the night before. Serve topped with choice of warmed syrup.

Provided by KCFOXY

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 13h45m

Yield 8

Number Of Ingredients 4

1 ½ pounds ground pork sausage
1 (14 ounce) can sweetened condensed milk
1 cup yellow cornmeal
⅛ teaspoon coarsely ground black pepper

Steps:

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
  • Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
  • Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

Nutrition Facts : Calories 576 calories, Carbohydrate 41.2 g, Cholesterol 74.5 mg, Fat 38.9 g, Fiber 0.7 g, Protein 15.1 g, SaturatedFat 15 g, Sodium 631.2 mg, Sugar 26.9 g

CRUSTY SCRAPPLE



Crusty Scrapple image

Provided by Kitchen Crew

Categories     Meat Breakfast

Number Of Ingredients 12

3 lb pork ribs
1 tsp salt
1 bay leaf
2 tsp fresh thyme
5 whole cloves
2 yellow onions
1 c cornmeal, coarse
1/2 tsp cayenne pepper
1/2 tsp fresh sage leaves
1 lb pork liver
3 garlic cloves
1/4 stick butter

Steps:

  • 1. Peel and dice one onion.
  • 2. Simmer pork ribs with salt, bay leaf, thyme, cloves and onion in the water until the meat falls off the bones.
  • 3. Remove the bones and gristle, rub the meat into fibers (with your fingers), and reduce this pork liquor to about 4 cups by further boiling.
  • 4. Cool 1 cup of the pork liver and mix it with coarse corn meal and cayenne.
  • 5. Add the sage, rubbing it between your fingers to crush it as you put it in.
  • 6. In your food processor, using the steel blade, grind pork liver, the other onion, and the garlic cloves.
  • 7. Fry the resulting slurry in butter.
  • 8. Add the cornmeal mixture and the pork-liver mixture to the pork liquor and simmer the whole thing over a very low flame (or in the top of a double boiler) for half an hour.
  • 9. Spread thin into two 9-inch square pans to cool. (The pans needn\'t be greased.)
  • 10. To serve, cut and fry squares or fingers with sunny-side-up eggs on the side.

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