SCRAPPLE RECIPE

Scrapple Recipe image

Discover a traditional Pennsylvania Dutch dish with our Scrapple Recipe. Savory and unique, you may discover a new favorite with our Scrapple recipe.

Provided by My Food and Family

Categories Recipes

Time 5h45m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 boneless pork shoulder (2 lb.), cut into 2-inch pieces
1 WYLER'S Instant Bouillon Chicken Flavored Cube
1-1/2 qt. (6 cups) water
1 env. (1/4 oz.) KNOX Unflavored Gelatine
1-1/4 cups (1/2 of 6-oz. pkg.) STOVE TOP Stuffing Mix for Pork
1/4 cup cornmeal

Steps:

Place meat and bouillon cube in Dutch oven or medium stockpot. Add water. Bring just to boil; simmer on medium-low heat 2 hours or until meat is tender, occasionally skimming and discarding foam from surface of cooking liquid.
Remove meat from cooking liquid, reserving liquid in pan. Cool meat slightly. Meanwhile, strain reserved liquid. Reserve 1-1/2 cups of the strained liquid; discard remaining liquid. Add gelatine to reserved liquid; stir until dissolved.
Pull meat into shreds with 2 forks; discard any fatty pieces. Place shredded meat in large bowl. Add stuffing mix, cornmeal and reserved cooking liquid; mix well.
Press into 9x5-loaf pan sprayed with cooking spray. Refrigerate 3 hours.
Run knife around edges of pan to loosen scrapple from sides of pan. Unmold onto cutting board. Cut into 1/2-inch-thick slices.
Cook, in batches, in nonstick skillet sprayed with cooking spray on medium heat 2 to 3 min. on each side or until scrapple slices are heated through and evenly browned on both sides.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 550 mg, Carbohydrate 11 g, Fiber 0.6638 g, Sugar 0.7594 g, Protein 13 g