For those of you not from the eastern part of the country Scrapple is a kind of pork “mush” that I grew up eating. Both of my parents were originally from Pennsylvania and I still have family in PA and New Jersey. Pennsylvania is the home of Scrapple.
The name comes from the fact that traditional Scrapple is made using the scraps left after a pig is butchered. My original recipe starts with the words, “Remove the eyes and clean the hog’s head carefully, being sure to scrape out the ears well.” DO NOT PANIC! I will not be using that recipe here.
Because of time constraints I’m making a “cheater’s version” of Scrapple. I use packaged country sausage. For those of you who want a more traditional version I’ll also post recipes using cuts of pork (nothing that will give you nightmares).
SCRAPPLE (Cheater’s Version)
INGREDIENTS:
1 ½ lbs. country pork sausage
2 cups chicken broth
3 cups water divided
1 tsp. salt
¾ tsp. poultry seasoning
Pinch sage
1 cup yellow cornmeal
1 additional cup water
Fresh ground pepper to taste
Butter for frying
DIRECTIONS:
Grease a loaf pan and set aside.
Break the sausage into small chunks.
Boil the sausage in 2 cups of chicken broth and 2 cups water for 15 – 20 minutes after mixture comes to a full boil. Continue to break up the sausage as the mixture cooks.
Drain the sausage reserving 3 cups of the stock.
Return stock to a boil and add salt, poultry seasoning, and sage.
Combine the additional cup of water with the cornmeal and gradually add it to the boiling stock, stirring constantly.
Cover and cook over a low heat for ten minutes. The cornmeal will thicken as it cooks.
Crumble the sausage to fine bits and combine with the cornmeal. Add several grinds of black pepper (to taste), mix well.
Pour the Scrapple into the loaf pan and cover with foil.
Refrigerate overnight or at least several hours.
To prepare, slice the Scrapple and fry the slices in butter until crisp.
Traditionally Scrapple is served with syrup but my family always used ketchup and I still do.
The Ready Roost 