Pennsylvania Dutch Scrapple Recipes

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PENNSYLVANIA DUTCH SCRAPPLE



Pennsylvania Dutch Scrapple image

While living in Germansville, PA this recipe was used often to make scrapple for the fire companies breakfasts and is a long time favorite.

Provided by morgainegeiser

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 lbs bulk pork sausage
4 cups water
1 teaspoon salt
1/2 teaspoon sage
1 cup cornmeal
1 cup cold water

Steps:

  • Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling.
  • Reduce heat, cook for 20 minutes.
  • Then drain meat, reserving 3 cups stock.
  • Add salt and sage to stock, bring to boiling.
  • Combine cornmeal and 1 cup of cold water.
  • Gradually add stock, stirring constantly.
  • Cover and cook over low heat for 10 minutes. Stir occasionally.
  • Then add sausage, stir it all together and pour into loaf pan.
  • Refrigerate overnight.
  • Next morning slice and fry until set.
  • NOTE: Cooking time does not inclue refregerating over night.

Nutrition Facts : Calories 307.8, Fat 18.2, SaturatedFat 6.6, Cholesterol 79.9, Sodium 361, Carbohydrate 11.8, Fiber 1.1, Sugar 0.1, Protein 23.1

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