Scrapple Recipe

Make Scrapple

1. Gather the ingredients. 

2. In a large stockpot or Dutch oven add the pork, onion, garlic, bay leaves, peppercorns, and salt. Cover with water enough water to submerge the meat. Bring to a boil over high heat. Reduce the heat to low and simmer until the meat is fork-tender, about 3 hours.

3. With a slotted spoon, remove the pork pieces to a large bowl and set aside.

4. Strain the broth through a fine-mesh strainer into a large bowl; discard the solids.

5. When the pork is cool enough to handle, shred it, discarding any bones. At this point, you may refrigerate the meat and broth in separate bowls and finish later or the next day.

6. Add 4 cups of the pork broth to a large saucepan. Add the sage, thyme, and oregano. (If you have leftover broth, put it in a container and refrigerate or freeze it to use in other recipes.) Bring the broth to a boil; reduce the heat to low, and simmer for 5 minutes.

7. With a slotted spoon, remove the sage leaves and thyme to a cutting board. Chop the sage and remove the thyme leaves from the stems; set the herbs aside.

8. Gradually whisk the cornmeal into the simmering broth. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring frequently until thickened, 12 to 15 minutes.

9. Meanwhile, put the shredded pork in a food processor, in batches if necessary, and pulse until finely chopped. Alternatively, put it through a meat grinder fitted with a coarse disc, or chop the pork by hand as finely as possible.

10. Combine the ground pork, cornmeal, reserved herbs, and pepper in a large bowl. Adjust the seasonings to taste with salt and more pepper, if desired.

11. Line a 9 x 5-inch or 8 1/2 x 4 1/2-inch loaf pan with parchment paper, leaving some overhang for easy removal later. Spoon the scrapple mixture into the pan, spreading and flattening it to form a loaf. Let cool, then cover and refrigerate until firm, 3 hours or more.

Fry the Scrapple

1. Gather the scrapple and other ingredients.

2. Heat 2 tablespoons of oil in a large, heavy-duty skillet.

3. Remove the scrapple from the loaf pan by the parchment handles. Discard the parchment. Cut the scrapple into 1/2- to 3/4-inch thick crosswise slices. Dredge the slices in flour, if desired.

4. Fry the scrapple, in batches if necessary, until crisp and golden brown, 3 to 4 minutes per side. Drain on a paper-towel-lined plate, and serve.

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a:5:{i:0;a:2:{s:5:"title";s:21:"Gather the Ingredients";s:4:"text";s:88:"
Gather all ingredients and measure them out before starting the recipe.
";}i:1;a:2:{s:5:"title";s:22:"Prepare the Stockpot";s:4:"text";s:136:"
In a large stockpot or Dutch oven, add the pork, onion, garlic, bay leaves, peppercorns, and salt. Cover with enough water to submerge the meat and bring to a boil.
";}i:2;a:2:{s:5:"title";s:23:"Remove the Pork";s:4:"text";s:90:"
With a slotted spoon, remove the pork pieces to a large bowl and set aside for shredding.
";}i:3;a:2:{s:5:"title";s:23:"Strain the Broth";s:4:"text";s:93:"
Strain the broth through a fine-mesh strainer into a bowl; discard the solids left behind.
";}i:4;a:2:{s:5:"title";s:24:"Shred and Store Pork";s:4:"text";s:136:"
Once the pork is cool enough to handle, shred it, discarding any bones. Refrigerate the meat and broth separately if not using immediately.
";}}