Katiecooks
New member
Ingredients:
4 large or six small pig's knuckles
1 Lb. lean pork
3 quarts water
1 Tbls. salt
1 hot red pepper, seeded and chopped or two tsp. hot red pepper flakes
1/2 tsp. freshly ground black pepper
1 tsp leaf sage, rubbed between the fingers
2 3/4 C yellow corn meal
Flour
Melted butter or meat drippings
Directions:
Place the knuckles, pork, water, salt and red pepper in a large kettle. Bring to a boil and simmer gently about two hours, or until meat is tender.
Skim off the fat from the top of the broth. Measure the broth and return two quarts to kettle. Reserve remaining broth. Add ground meat, black pepper, and sage to kettle. Bring to a rapid boil.
Cool one quart reserved broth to lukewarm. Combine with the corn meal and add to boiling meat mixture. Cook, stirring until thickened.
Place the kettle over an asbestos mat and continue to cook slowly, stirring, for thirty minutes.
Adjust the seasonings. Turn mixture intotwo lightly oiled 9-by-5-by-3 inch loaf pans. Cover and chill.
To serve, cut loaves into one-half-inch thick slices. Coat lightly with flour and brown in melted butter or drippings. Serve warm with butter and maple syrup. Yummy!!
Scrapple is time-consuming to prepare but is assuredly well-worth the effort!
4 large or six small pig's knuckles
1 Lb. lean pork
3 quarts water
1 Tbls. salt
1 hot red pepper, seeded and chopped or two tsp. hot red pepper flakes
1/2 tsp. freshly ground black pepper
1 tsp leaf sage, rubbed between the fingers
2 3/4 C yellow corn meal
Flour
Melted butter or meat drippings
Directions:
Place the knuckles, pork, water, salt and red pepper in a large kettle. Bring to a boil and simmer gently about two hours, or until meat is tender.
Skim off the fat from the top of the broth. Measure the broth and return two quarts to kettle. Reserve remaining broth. Add ground meat, black pepper, and sage to kettle. Bring to a rapid boil.
Cool one quart reserved broth to lukewarm. Combine with the corn meal and add to boiling meat mixture. Cook, stirring until thickened.
Place the kettle over an asbestos mat and continue to cook slowly, stirring, for thirty minutes.
Adjust the seasonings. Turn mixture intotwo lightly oiled 9-by-5-by-3 inch loaf pans. Cover and chill.
To serve, cut loaves into one-half-inch thick slices. Coat lightly with flour and brown in melted butter or drippings. Serve warm with butter and maple syrup. Yummy!!
Scrapple is time-consuming to prepare but is assuredly well-worth the effort!