Gunslingers Scrapple Recipes

DEERHUNTER'S SCRAPPLE

Steps:

• Bring broth to a rapid boil and slowly add cornmeal. Stir constantly until mixture returns to a full boil. Add salt, reduce heat. Cover and cook slowly for 5 to 7 minutes.
• Fry chopped deer liver, heart, and onions in butter, stirring frequently, until meat is an even color (5 to 7 minutes). Stir into cornmeal, pour mixture into a shallow baking pan and chill until it becomes firm.
• Slice scrapple into 1/4-inch slices, roll in flour, and fry in butter until both sides are golden brown. Serves 4.

CORNMEAL SCRAPPLE

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 7-1/2x3-1/2x2-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.

AMISH APPLE SCRAPPLE

Steps:

• In a large skillet, cook sausage and onion over medium-high heat until sausage is no longer pink and onion is tender. Remove from skillet; set aside., Discard all but 2 tablespoons drippings. Add 2 tablespoons butter, apple, thyme, sage and pepper to drippings; cook over low heat until apple is tender, about 5 minutes. Remove from heat; stir in sausage mixture. Set aside., In a large heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; slowly pour into boiling water, stirring constantly. Return to a boil. Reduce heat; simmer, covered, for 1 hour, stirring occasionally. Stir in sausage mixture. Pour into a greased 8x4-in. loaf pan. Refrigerate, covered, for 8 hours or overnight., Slice 1/2 in. thick. Sprinkle flour over both sides of each slice. In a large skillet, heat remaining butter over medium heat. Add slices; cook until both sides are browned. Serve with syrup.

OLD-FASHIONED SCRAPPLE

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.

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.