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Ingredients
| ground pork: 2 lbs (finely ground) |
| cornmeal: 2 cups |
| fresh basil (chopped): 1/8 tsp |
| fresh sage (chopped): 2 tsp |
| salt: 1 Tbl |
| garlic powder: 1/2 tsp |
| dried marjoram: 1/2 tsp |
| black pepper: 1 Tbl |
| whole nutmeg: 1 1/2 tsp |
| onion powder: 1/2 tsp |
Philadelphia Scrapple
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
5 serving(s)
Tags
- 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.