Best Creamed Scrapple Recipes

SCRAPPLE

Steps:

• To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.
• Drain and reserve the stock. Pour the solid contents onto a baking sheet so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
• Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Don't over grind it.
• Measure 1 gallon of stock and return it to the pot along with the chopped meat and the salt, ground black pepper, cayenne, and sage. Bring to a simmer over low heat.
• Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensure a smooth texture.
• Pour into 3 loaf pans and refrigerate until solid, preferably overnight.
• Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.

SCRAPPLE

Steps:

• Bring ham broth, 1 1/2 cups water and 1/2 teaspoon salt to a boil in the top of a double boiler over direct heat. Once boiling, sprinkle cornmeal into liquid, stirring constantly till mixture is smooth and starts to boil. Meanwhile, bring water to a boil in the bottom of the double boiler. Place the pot with hot cornmeal on top of the bottom of the double boiler, cover and cook for 45 minutes.
• While the cornmeal mixture cooks, heat large nonstick skillet. Brown ground pork until cooked thoroughly. Remove from heat and let cool. Do not drain. Once the pork has reached room temperature, grind meat to a paste in a food processor.
• Place puréed meat in a bowl and add grated onion, 1 teaspoon of salt, the pepper and the sage, and mix well. Add hot cornmeal mixture and combine thoroughly so no lumps remain.
• Rinse 9-by-5-inch loaf pan in cold water and grease with bacon fat. Pack meat mixture in loaf pan and cover skin of meat with plastic wrap, pressing it against the surface. Meat mixture will be warm to touch. Let meat loaf come to room temperature, and then place in the refrigerator to chill overnight.
• Remove plastic wrap and unmold scrapple onto a cutting board. Cut into 1/2-inch slices. Dust lightly with cornmeal and fry on both sides in a small amount of bacon fat.

SOUTHERN SCRAPPLE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Stir in butter and cheese until melted. Stir in sausage. , Press into a greased 9x5-in. loaf pan. Cover and refrigerate for 1 hour or until cool., Remove scrapple from pan; cut into 1/2-in. slices. In a skillet, cook scrapple in butter until browned on both sides, adding more butter as needed. Serve warm with syrup.

OLD-FASHIONED SCRAPPLE

Steps:

• In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.
• Bring to a boil, stirring often.
• Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
• Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan.
• Spoon pork mixture into pan.
• Cover and chill in the refrigerator 4 hours or overnight.
• Unmold; cut scrapple into squares.
• Combine flour and pepper; dust squares with flour mixture.
• In large skillet brown scrapple on both sides in a small amount of hot oil.
• Serves 12.

SCRAPPLE

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
• Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
• Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.