PENNSYLVANIA SCRAPPLE
I helped make head cheese about 25 years ago. I had a person ask me for a recipe here recently. While I didn't have the exact recipe we used, I am posting a head cheese recipe, a Souse recipe & Pennsylvania Scrapple recipe from Great Sausage Recipes. These are real good recipes close to what we used. I remember we used the...
Provided by Peggi Anne Tebben
Categories Other Sauces
Number Of Ingredients 12
Steps:
- 1. All meat is placed in a container with the salt and instacure No. 1.
- 2. Meat is cooked slowly until tender; do not boil.
- 3. Meat is removed, allowed to cool and ground through a 3/8" grinder plate.
- 4. The meat stock then is brought up to boiling, add all the ingredients except the corn meal.
- 5. After all ingredients are mixed, add the corn meal slowly stirring to avoid lumps.
- 6. Mix well and add meat.
- 7. Scrapple may be stuffed into any size fibrous casings or simply formed in a meat loaf pan.
- 8. Allow to cool for 24 hours before using.
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