Scrapple 2

Scrapple 2
Recipe type: Breakfast
Serves: 6 to 8
  • 1 1/2 pounds pork shoulder
  • 1/4 pound pork liver
  • 1 Cup yellow corn meal
  • 2 teaspoons salt
  • 1/4 Cup onions; chopped fine
  • 1 dash ground cloves
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon freshly ground pepper
  1. Combine pork shoulder and liver in a saucepan with 1 quart water and cook, over moderate heat, for 1 hour.
  2. Drain, reserving the broth. Discard all bones and chop meat fine.
  3. Blend corn meal, salt, 1 cup water, and 2 cups of the broth in a saucepan.
  4. Cook, stirring constantly, until thick. Stir in meat, onions, all the spices and herbs.
  5. Cover and simmer gently for about 1 hour over a very low heat.
  6. Pour into a 9 x 5 x 3 inch loaf pan and chill until firm.
  7. Cut into slices about 1/2-inch to 3/4-inch thick, dust lightly with flour, and fry in a little heated shortening over a moderate heat until crisp on both sides. Serve at once.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.