Scrapple is a regional American food that is made from scraps and leftovers of pork which are made into a mush. This recipe is also known by the Pennsylvania Dutch name ‘pon haus’. Hog offal that includes ... More »
MAKING
1. In a kettle put meat with 1 1/2 quarter water, salt and pepper. Cook over simmering heat until meat is done.
2. Skim the scum from top. Strain the broth and keep aside.
3. Scrape the meat from bones. Chop finely.
4. In a saucepan add broth, meat ..
The scrapple is a pork and liver preparation that is cooked and fried to a crisp finish. Herbed and prepared with cornmeal along with onions, the scrapple is spiced with cloves. Served as a fried side, it is a nice side for
Combine pork, bouillon cubes and 1 quart water in large saucepan.
Season with salt; bring to a boil.
Mix cornmeal, flour and 2 cups water together; add to boiling mixture gradually, stirring well.
Cook over low heat for 1 hour, stirring frequently.
Add ..
Combine pork, beef and broth in saucepan; bring to a boil.
Add seasonings.
Sift cornmeal into meat mixture gradually, stirring constantly.
Cook for 30 minutes.
Pour into mold; chill until firm.
Cut into thin slices; fry in lightly greased skillet until ..
Cook soup and marrow bones in 8 cups boiling salted water in heavy kettle until meat falls from bones.
Remove fat from meat; discard bones.
Boil liver and heart in stock until tender; remove, reserving 6 cups stock.
Process meat through food grinder; return ..
Place neck bones, onion, salt and pepper in crock pot; add enough water to cover.
Cover and cook on low setting for 7 to 12 hours.
With slotted spoon, take neck bones from broth.
Remove meat from bones and return to broth in crock pot.
Stir in cornmeal.
Cover ..
In saucepan, break sausage in small pieces.
Add 4 cups water, stirring to separate meat.
Heat to boiling; reduce heat; simmer 20 minutes.
Drain meat; reserving 3 cups of stock.
Add salt and sage to stock; bring to boiling.
Combine corn meal and 1 cup cold ..
Slowly sprinkle cornmeal into boiling broth.
Cook until mush is thick.
Blend in meat, salt, pepper, and sage.
Pour mixture into a loaf pan (9x5x3 inches).
Cool, and then chill.
Unmold and cut into 1/4-inch slices.
Fry slices in hot fat until golden brown on ..
1. Simmer the pigs' knuckles and pork in water with the salt and red pepper until the meat almost falls from the bones, about two and one-half hours.
2. Remove the meat from the broth, discard the bones and grind the meat. Strain the broth and skim off the ..
Prepare cornmeal mush according to package directions.
Fry 1 pound bulk pork sausage until thoroughly cooked; drain and stir into the mush.
Turn into a loaf pan.
Cool, cover, and chill thoroughly.
Cut into 1/2-inch slices.
Fry slowly in a greased skillet ..
Combine broth, chicken and salt in 3-quart saucepan; bring to a boil.
Stir in cornmeal; cook until thick, stirring constantly.
Pour into loaf pan; chill until set.
Cut into slices; fry until light brown on both sides in
"Combine pork, beef, liver and broth in saucepan; bring just to boiling point.
Dampen cornmeal with small amount of water; stir into pork mixture.
Add salt and sage.
Boil, stirring constantly, until thick.
Pour into 2 loaf pans; chill for 12 hours.
Slice; fry ..
MAKING
1) In a skillet brown the sausage and breaking it up into small pieces. Drain off excess fat.
2) Make a mixture of milk and water. Stir in about 4 cups of the milk mixture to sausage. Save some of the milk mixture for later use.
3) Bring the sausage ..
Over low heat, cook pigs' knuckles, pork, and onion in water for 2 1/2 hours, or until meat almost falls off bones.
Drain; reserve broth.
Strain broth through fine sieve or three thicknesses of cheesecloth, and chill.
Remove fat.
Separate meat from bones and ..
In a heavy pot, combine the parboiled pig's head, 1 teaspoon [5 ml.] of the salt, the peppercorns, cloves and bay leaf.
Bring to a boil, cover, and simmer for three hours, or until the meat falls off the bones easily.
Strain this stock and reserve it.
Remove ..
MAKING
1.In a saucepan, place the sausage and fry it until the meat is cooked properly
2.Once the sausages are cooked properly then drain them on an absorbent paper
3.In a saucepan, containing boiling water, combine the next 4 ingredeints and place it ..
1. Put pork pieces in large kettle; cover with water; bring to boiling; cover; simmer about 1 hour, or until meat falls from bones; strain through colander set in a large bowl; when cool enough to handle, take out meat, discard bones and excess fat; chop or ..
MAKING
1 In a deep kettle, place pork liver, heart and scraps.
2 Add enough water to cover.
3 Let boil until tender.
4 Drain the meat and reserve the liquid.
5 Chill the broth in the refrigerator and skim off the fat.
6 Trim the meat and finely ..
GETTING READY
1. 1. In a large kettle or medium sized frying pot, place pork pieces and cover with water. Bring to boil and simmer for 1 hour until meat and bones separate.
2. Using a colander strain boiled pork into a large bowl. When cooled separate the ..
This Scrapple recipe is one of the gems from my family cookbook. Get all set to serve Scrapple as a Breakfast today. I shall look forward to your comments on this
