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Pork Scrapple Recipe
|Pork shoulder||1 Pound (With Bone)|
|Beef liver||1⁄4 Pound|
|Boiling water||4 Cup (64 tbs)|
|Brown whole grain farina/Fortified farina||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
|Minced onion||3 Tablespoon|
|Powdered thyme||1⁄4 Teaspoon|
|Powdered sage||1 Teaspoon|
|Flour||3⁄4 Cup (12 tbs)|
|Salad oil/Fat||2 Tablespoon|
Serving size: Complete recipe
Calories 2738 Calories from Fat 824
% Daily Value*
Total Fat 98 g150.7%
Saturated Fat 23.1 g115.3%
Trans Fat 1.2 g
Cholesterol 593.1 mg
Sodium 4322.9 mg180.1%
Total Carbohydrates 315 g104.9%
Dietary Fiber 18.2 g72.9%
Sugars 0.5 g
Protein 131 g261.3%
Vitamin A 402.5% Vitamin C 9.9%
Calcium 194.7% Iron 307%
*Based on a 2000 Calorie diet
Add boiling water; cover, and simmer over low heat for 1 hr.
Remove bones; drain off broth, reserving 2 c.
Grind the meats fine.
Then combine farina, salt, and cold water in top of a double boiler, over boiling water.
Stir in 2 c broth gradually, and cook until thickened, stirring frequently.
Add meats and rest of ingredients except flour and fat.
Cover and cook 1 hr.
Remove, and pour into a wet loaf pan 9"x5"x3".
Chill very firm; then cut into 1/4" slices.
Roll lightly in flour; saute in hot fat until golden brown.
Serve with syrup for breakfast, or as luncheon or dinner main dish.