Scrapple
Ingrediënten
- 1½ lbs. ground pork or mildly seasoned bulk pork sausage
- 5 cups water divided
- 1 tsp. salt
- ½ tsp. sage
- 1 cup cornmeal
Instructies
- Break up ground pork into small pieces in a large saucepan.
- Add 4 cups of water and stir, separating the pork well.
- Heat to boiling, reduce to simmer, and cook 30 minutes.
- Remove meat from stock, reserving 3 cups of the stock.
- Add the salt and sage to the reserved stock.
- Combine the cornmeal with 1 cup cold water (or use half water, half milk, which will make the scrapple brown better when fried).
- Add this cornmeal/water mixture gradually to the hot stock, stirring while adding; bring to a boil, reduce to simmer, cover, and cook 20 minutes.
- (If the heat is turned up too high the cornmeal will stick to the bottom of the pot and burn, so be watchful. )
- Stir in cooked ground pork.
- Pour into a loaf pan (the kind you would use to bake bread, for instance) and chill well for 24 hours.
- Slice ¼ – ½ inch thick.
- Fry slices in hot oil quickly, turning only once.
- Make sure there’s plenty of room in the pan to turn each slice.
Notes / Tips / Wine Advice:
Serve plain, with syrup, or with Tomato Gravy
I usually use more sage because I love the taste. I use a heavy-bottomed pot for simmering the cornmeal so it doesn’t stick as easily. And I use a good amount of oil for frying so the slices get good and crisp. This is the birthday breakfast of choice at our house!
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