Scrapple Recipe needed please

[ams3651]

yeah, the Pennsylvania link is like we do, but I think there is a little sage in there too. My gram is soon to be 83 and still comes out to add the spices. It needs to be pretty thick while cooking and not turn to mush when fried, and with a little syrup is the best. I keep saying one of these days she better share her secret

If youve ever had homemade, youd never eat store bought again. And the canned stuff

 

[LilRalphieRoosmama]

I've never had scrapple but I love love love liver mush and can't find it around here. I think it's kind of along the same lines as scrapple, isn't it? Anybody have a recipe for this?

 

[Marlinchaser]

Quote:
20 miles away, and you never stopped by.

 

[redhen]

Quote:
20 miles away, and you never stopped by.

Maple! For shame! Look how upset you made poor Marlin...

 

[TerriLaChicks]

It was interesting to read this thread, as a native way-down-South person, I haven't even thought about scrapple in years, but--I used to work w/a guy whose Mother was from the west coast--Washington--& I dug out the handwritten recipe she gave me for scrapple years & years ago. Thanks for bringing back good memories of good people! She was in her 80s when she gave me this recipe and that was gee, almost 30 years ago, so this one goes back a pretty long way--

Here is the way she made it---- I made it a couple of times---might do a batch this weekend, just for old times' sakes. It was good.

Breakfast Scrapple

1 1/2 lbs lean pork or ground pork
2 1/2 cups white corn meal
2 level teaspoons salt
5 cups water

Place pork, water & salt in covered container & cook until meat is tender, approximately 1 1/2 hours.
Remove meat from container of broth & either chop fine or grind meat (omit if ground meat is used).

Measure broth, if not 2 quarts add enough boiling water to make 2 quarts of liquid.

Return meat to broth, bring to boil & gradually add dry cornmeal, stirring continously. Continue to cook and stir 5 minutes, being careful to keep mixure free of lumps.

Add 1 tablespoon sage, black pepper and red pepper to taste.

Remove scrapple from stove, pour into mold and cool. Unmold scrapple, slice desired thickness and brown in favorite pot.
This is delicious served with eggs for breakfast.

 

[breezy]

WOW you guys are awesome! Thanks for all the help Im going to try 2 or 3 of these this weekend Ill let you know how they all come out

 

[Sugar Sand Farm]

Grew up in Philadelphia and My grandmother always bought her scrapple from a german farmer. Never had a better tasting scrapple. Thanks for all the receipes I am going to try them especially the Philasdelphia scrapple as that seems to be close to the one we had when I was a kid. Grandma always put her cuts of scrapple in flour before frying to keep them from mushing up in the pan. Oh you brought back some good memories. Thanks again Micki

 

[maplesky7]

Quote:
20 miles away, and you never stopped by.

oh wow, what a small world..... ok, next time I go visit my Aunt Ruth and Uncle Donny.... you are definitely gonna find me.

You know how many chicken coops they got in MD????

 

[Marlinchaser]

Quote:
I can see 5 from where I'm sitting, wait those are just mine, so there must be quit a few.

 

[breezy]

Well the Pennsylvania recipe was a huge hit. My father in law loved it. Thanks to everybody and Merry Christmas.