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Thursday, November 6, 2008


Original scrapple is made using the scraps or trimmings from the pig, my version uses pork shoulder and smoked sausage.

This is enough to make 2 loaves... I mixed up the two loaves separately, or did this in 2 batches.

I add 1 lb sliced smoked sausage to

4 1/2 lb pork shoulder (bone in)

4 quarts of water

1 bay leaf

4 cloves of garlic

1 medium onion, sliced

1 tsp of whole black peppercorns

Let this simmer until pork is very tender.

Remove the meat and chop fine....strain and save the broth.

(For each batch)

Measure 2 quarts of broth....add

1/2 tsp of thyme

1/2 tsp summer savory

a bit of cayenne

1 tsp black pepper

1/2 tsp sage

Add salt if needed...

Let this simmer for a few minutes, then add half of the meat..

( taste the broth, you can spice it up as much as you like..)

Stir in 1 1/2 cups of white cornmeal.... a small bit at a time. Mixing well....

The mixture will be thick...

Spread into loaf pan and chill overnight....

Flour the slices and fry in butter til crisp and golden...

Serve with warm maple syrup or plain...

I like mine with the syrup, also fried extra crispy. :)


Anonymous said...

I live in the heart of PA Dutch country and I have been making scrapple all my life. Normally we make it during the fall when we butcher; but I have been known to drag some fixin’s out of the freezer and make a batch if we run low during the summer! Sadly, it’s a delicacy that doesn’t translate well much beyond our area (maybe if it had a more upscale name like “Herb Scented Porcine Porridge”).

Our scrapple is made from the trimmings after we butcher pigs and steers (and deer during the season). My family still uses the huge cast iron pots our great great grandfather had made. Because well seasoned cast iron cookware is never washed with soap, each time we make scrapple every batch contains a little of the history of our family.

The pots are heated over a specially made wood fired stove that has holes in the top which are sized to admit the rounded bottom of the pot. That rounded bottom is put to good use as we employ a wrought iron scraper to constantly scrape and stir the scrapple as it becomes more and more thick. Hard work indeed! And, whoa to the inattentive “stirrer” who allows the scrapple to stick or burn!

When it has reached the correct consistency the scrapple is ladled hot into plastic tubs. Each tub is a perfect size to make a 5 pound loaf. The hardest part is watching that tub filled rack as it is wheeled into the cold locker to chill. None of us can wait to taste the first sweet scrapple of the season.

For my family scrapple making time has always been something that binds us all together. The very act of making scrapple demands teamwork and cooperation. Even when other issues may have divided us, we continue to come together to make scrapple.

cowgirl said...
This comment has been removed by the author.
cowgirl said...

Anonymous, what a wonderful story! You have brought your family tradition to life for me. The large cast iron pots, the wonderful smell of the scrapple cooking over the fire, the anticipation of that first taste.
I can picture it all!!

I can imagine the strength it takes to stir a batch that large. lol My little pot of scrapple was a handful. :)

My hat's off to you Anonymous, thank you so much for your post. You've made my day... :)

Thank you!

cowgirl said...

I wanted to add... would love to see pictures of your next scrapple get together. :)

HeideB said...

Wow! I did not know anyone made their own scrapple! I will have to give this a try. I love you blog - lots of good information.

cowgirl said...

Thank you Heidi!
I like homemade scrapple. You know what went into the mixture and you can personalize the seasonings to suit your taste. Hope you give it a try. :)

Anonymous said...

Hey CG Lookin good. Being from the north east you know I love my scrapple. Especially as a fattie stuffing ingredient. I have a shoulder in the fridge and was trying to figure out something exciting to do with it. Now I have an idea. Thanks as rock!!!

Smokin' Joe

cowgirl said...

Thank you Smokin' Joe,
Good to see ya!

I like your idea of using the scrapple as stuffing for a fattie, bet that tastes wondeful!!
I will give it a try. :)

Thank you for the kind words and the tip. :)

Irish said...

Beautiful job! Whoda thunk there was scrapple to be had in Oklahoma! Lol! I had some for breakfast this morning. I love mine thin and crunchy too...mmmmmm.

cowgirl said...

LOL Irish!
There are lotsa things down here in Oklahoma. :)

I like mine crispy too...someone told me to try it deep fried. I have not tried it that way yet, but will. Hmmmm wonder if battered and deep fried would be good? lol

Thanks for the post Irish, good to see ya. :)