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Pennsylvania Dutch Scrapple Recipe
|Fresh pork hocks/Fresh pork shoulder||1 1⁄2 Pound, cut in large pieces|
|Pork hocks/Pork shoulder||1 1⁄2 Pound, cut in large pieces|
|Yellow corn meal||1 1⁄2 Cup (24 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
Calories 298 Calories from Fat 129
% Daily Value*
Total Fat 14 g22.2%
Saturated Fat 4.8 g23.9%
Trans Fat 0 g
Cholesterol 56.1 mg
Sodium 551.4 mg23%
Total Carbohydrates 23 g7.7%
Dietary Fiber 2.2 g8.8%
Sugars 0.2 g
Protein 18 g36.8%
Vitamin A 0.1% Vitamin C 1.6%
Calcium 0.8% Iron 9.4%
*Based on a 2000 Calorie diet
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 meat from bones and excess fat. Grind the meat in a blender or chop finely( there should be about 1 cup of pork meat) Reserve for later.
3. In a large bowl, strain broth; add water enough to make 6 cups.
4. In the same kettle heat to boiling point and add salt and pepper.
5. Mix corn meal earlier with cold water.
6. Add this mixture to the boiling broth and heat till boiling point then reduce the heat and stir constantly till mixture becomes thick. Stir for 10 minutes.
7. Then add the chopped pork and continue stirring. Remove from heat
8. In a loaf pan, 9x5x3, pour in the pork mixture.Allow the mixture to cool and refrigerate overnight.
9. For breakfast, turn scrapple out of pan onto cutting board and cut into 1/2-inch-thick slices and cook over low heat in lightly greased frying pan, turning once to brown both sides. Or use leftover roast pork with bone.
10. Serve as a dish with toast or rice