Scrapple Recipe

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Steps to Make It.

Ingredients

a:12:{i:0;a:3:{s:10:"ingredient";s:2:"01";s:8:"quantity";s:1:"3";s:4:"unit";s:28:"pounds boneless pork butt, or 5 pounds bone-in pork but";}i:1;a:3:{s:10:"ingredient";s:2:"02";s:8:"quantity";s:1:"2";s:4:"unit";s:24:"pounds bone-in pork, such as rib tips, pork hocks, or shanks";}i:2;a:3:{s:10:"ingredient";s:2:"03";s:8:"quantity";s:1:"1";s:4:"unit";s:21:"large onion, peeled and quartered";}i:3;a:3:{s:10:"ingredient";s:2:"04";s:8:"quantity";s:1:"1";s:4:"unit";s:22:"whole bulb garlic, halved crosswise";}i:4;a:3:{s:10:"ingredient";s:2:"05";s:8:"quantity";s:1:"5";s:4:"unit";s:20:"large dried bay leaves";}i:5;a:3:{s:10:"ingredient";s:2:"06";s:8:"quantity";s:3:"1 1/2";s:4:"unit";s:15:"tablespoons black peppercorns";}i:6;a:3:{s:10:"ingredient";s:2:"07";s:8:"quantity";s:1:"2";s:4:"unit";s:16:"teaspoons fine salt, more to taste";}i:7;a:3:{s:10:"ingredient";s:2:"08";s:8:"quantity";s:2:"12";s:4:"unit";s:22:"large fresh sage leaves";}i:8;a:3:{s:10:"ingredient";s:2:"09";s:8:"quantity";s:1:"2";s:4:"unit";s:17:"sprigs fresh thyme";}i:9;a:3:{s:10:"ingredient";s:2:"10";s:8:"quantity";s:1:"1/2";s:4:"unit";s:26:"teaspoon dried oregano, or marjoram";}i:10;a:3:{s:10:"ingredient";s:2:"11";s:8:"quantity";s:1:"1";s:4:"unit";s:12:"cup cornmeal";}i:11;a:3:{s:10:"ingredient";s:2:"12";s:8:"quantity";s:1:"1/2";s:4:"unit";s:28:"teaspoon freshly ground black pepper, more to taste";}}

Nutritions

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PHP Directions

a:11:{i:0;a:3:{s:5:"title";s:23:"Gather Ingredients";s:4:"text";s:32:"Gather all the necessary ingredients."}i:1;a:3:{s:5:"title";s:46:"Cook Pork and Simmer with Aromatics";s:4:"text";s:169:"In a large stockpot or Dutch oven add the pork, onion, garlic, bay leaves, peppercorns, and salt. Cover with water enough to submerge the meat. Bring to a boil over high heat. Reduce to low and simmer until fork-tender, about 3 hours."}i:2;a:3:{s:5:"title";s:38:"Remove Pork from Broth";s:4:"text";s:66:"With a slotted spoon, remove the pork pieces to a large bowl."}i:3;a:3:{s:5:"title";s:35:"Strain the Broth";s:4:"text";s:65:"Strain the broth through a fine-mesh strainer into a bowl; discard solids."}i:4;a:3:{s:5:"title";s:52:"Shred Pork and Cool";s:4:"text";s:125:"When the pork is cool enough to handle, shred it, discarding any bones. Refrigerate the meat and broth in separate bowls to finish later or the next day."}i:5;a:3:{s:5:"title";s:43:"Prepare the Broth with Herbs";s:4:"text";s:119:"Add 4 cups of the pork broth to a saucepan. Add sage, thyme, and oregano. Bring to a boil; reduce heat, and simmer for 5 minutes."}i:6;a:3:{s:5:"title";s:38:"Chop Herbs";s:4:"text";s:104:"With a slotted spoon, remove sage leaves and thyme. Chop sage and remove thyme leaves from stems."}i:7;a:3:{s:5:"title";s:38:"Whisk Cornmeal into Broth";s:4:"text";s:87:"Gradually whisk cornmeal into the simmering broth. Bring to a boil and simmer until thickened, 12 to 15 minutes."}i:8;a:3:{s:5:"title";s:52:"Finely Chop Shredded Pork";s:4:"text";s:127:"Put the shredded pork in a food processor and pulse until finely chopped. Alternatively, grind or chop by hand."}i:9;a:3:{s:5:"title";s:44:"Combine Mixture";s:4:"text";s:78:"Combine ground pork, cornmeal, reserved herbs, and pepper. Adjust seasonings to taste."}i:10;a:3:{s:5:"title";s:62:"Form and Refrigerate the Scrapple Mixture";s:4:"text";s:153:"Line a loaf pan with parchment paper. Spoon scrapple mixture into the pan and flatten. Cool, cover, and refrigerate until firm, about 3 hours."}}

HTML Directions

1. 1

   Gather the Ingredients
   

   Gather the ingredients.

2. 2

   Cook the Meat
   

   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. Bring to a boil over high heat. Reduce the heat to low and simmer until the meat is fork-tender, about 3 hours.

3. 3

   Remove Pork Pieces
   

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

4. 4

   Strain the Broth
   

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

5. 5

   Shred the Pork
   

   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. 6

   Prepare the Broth
   

   Add 4 cups of the pork broth to a large saucepan. Add the sage, thyme, and oregano. Bring the broth to a boil; reduce the heat to low, and simmer for 5 minutes.

7. 7

   Chop the Herbs
   

   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. 8

   Whisk Cornmeal
   

   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. 9

   Process the Pork
   

   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. 10

    Mix Ingredients
    

    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. 11

    Prepare the Loaf
    

    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.

Scrapple, a traditional Pennsylvania Dutch food, is typically made with pork scraps or parts you might otherwise discard, such as trotters, liver, or heart. Some recipes use the head of the animal. This version uses easy-to-find cuts of pork—a combination of pork butt and bone-in pork shanks, hocks, or rib tips. Tender, long-cooked pork is finely chopped in a food processor or meat grinder, and the cornmeal cooks in the savory herbed broth. The pork, cornmeal mixture, and seasonings come together to form a tasty loaf with a sausage-like flavor.

There are several steps and long cooking and chilling times, but preparation is not complicated. You may plan to make the scrapple in one day or divide it up and make it over two days. The cooked shredded pork and broth can be refrigerated in separate containers until the next day.

Cut the chilled loaf into 1/2 to 3/4-inch slices, dust with flour, and fry it up for a tasty breakfast or lunch. It's a delicious protein to serve with eggs, hash browns, pancakes, or baked beans. Add a bit of ketchup or applesauce on the side, or drizzle the scrapple with maple syrup.

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