Best Old Fashioned Scrapple Recipes

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.

OLD-FASHIONED SCRAPPLE

Steps:

• Combine pork, broth, cornmeal, thyme and salt in large saucepan. Heat and stir to boiling.
• Reduce heat, simmer stirring constantly until mixture is very thick.
• Remove from heat.
• Line 8 x 8 x 2-inch baking pan with waxed paper allowing 3 to 4 inch overhang.
• Spoon pork mixture into pan, press firmly and refrigerate, covered 4 hours.
• Using waxed paper.
• In the morning or any time you like breakfast, cut into small squares and fry in a skillet with some oil on medium heat like breakfast sausage until browned on both sides and hot in the middle.
• Fabulous with grits, eggs, homefries and toast.

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.