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