OLD-FASHIONED SCRAPPLE

Old-Fashioned Scrapple image

Provided by Chef Shadows

Categories Breakfast

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 9

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1 lb cooked boneless pork loin, chopped
1 cup cornmeal
14 1/2 ounces chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 tablespoons vegetable oil, more
vegetable oil, as needed

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.