| Level: | Intermediate |
| Total: | 11 hr |
| Active: | 1 hr |
| Yield: | 30 servings |
Ingredients
- 1 whole pork butt, cut into 6 to 8 pieces
- 4 whole hocks, fresh
- 1 whole onion, peeled and halved
- 3 stalks celery, roughly chopped
- 1 tablespoon black peppercorns
- 4 bay leaves
- 3 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon chopped fresh sage
- 3 cups white cornmeal
- 3 cups yellow cornmeal
- Clarified butter, for pan-frying
- Applesauce or maple syrup, for serving
Instructions
- To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.
- Drain and reserve the stock. Pour the solid contents onto a baking sheet so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
- Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Don’t over grind it.
- Measure 1 gallon of stock and return it to the pot along with the chopped meat and the salt, ground black pepper, cayenne, and sage. Bring to a simmer over low heat.
- Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensure a smooth texture.
- Pour into 3 loaf pans and refrigerate until solid, preferably overnight.
- Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 153 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 125 mg |
Reviews
So close to what we called Ponhoss in my neck of the woods. This is an excellent recipe, but go easy on the cayenne!
Looks good! My grandmother, in NJ used to make scrapple and everyone helped. She also added beef calves liver. The celery and onion was chopped fine and left in as it would melt over the long cook time. Loaf pans were coated with vegetable shortening, filled with scrapple, cooled then topped off with more shortening before refrigeration. Yum, miss it.
Delicious, thank you Bette!
So far making this now and ya St ing WAY too much cayenne can’t even taste the sage and I out pores of fresh sage in …. would cut in half at least. Stay tuned for final rating lol
I really want to try this with my family
Great recipe! Thank you! I used to live in Philly and miss this stuff, now I can make it myself. I just chop the meat instead of blending, as I like it with some texture.
This recipe is amazing! I’ve always thought Scrapple was “just ok”, but after viewing this recipe it gave me hope that there was a version I would actually enjoy! I cooked the meat off of the bones as well as the liver. Cooked for 3 -4 hours. After removing the bones and any gristle, I realized I basically had a bone broth that was very flavorful and a lot of meat bits. I did pulse them in food processor, for uniform texture, but not pureed, as I was hoping for the gourmet look of Bette’s Scrapple. I had about 8 cups of finely chopped meat. Added the meat back to the broth, added the rest of the spices, and since I didn’t have fresh sage, I used double the amount called for in dried Dalmation Sage. Also added about 1/4 tsp of Thyme. Tasted the mixture and decided to add just a tad more salt. Oh my gosh, it smelled so good! Slowly stirred in the yellow cornmeal, then the white cornmeal. I really didn’t have to cook it very much after adding the white cornmeal, maybe 5 minutes, till it was the texture of very, very thick oatmeal— Or the batter for spoon biscuits. I think the white cornmeal is the ticket to great texture without having to cook for so long. I did have to add about a cup or so of extra broth. Slapped it into the loaf pans (5 large loaf pan–household variety–If you look at the video, Bette is using industrial sized loaf pans, so I think that’s why the recipe says makes three).
This recipe exceeded my expectations. Fried it in clarified butter as was suggested and Hubby is in heaven, stating it is the best scrapple he has ever eaten. Thanks for a wonderful recipe!!
The chef needs to tie her hair up or wear a net. I couldn’t dine there now knowing that strays of hair could be afloat
This sounds like a tasty recipe, but please don’t call it or mistake it for scrapple. Scrapple (and livermush in the South) are made from hog’s head, liver, and other offal meats, as a means to extend and use the whole animal. Also, scrapple is not “coarsely chopped,” it’s puréed very finely, and bound together with cornmeal and flour, like a paté or a tureen.
It doesn’t look like scrapple but it tastes pretty good. It doesn’t hold it’s shape either when trying to fry it. So it looks like hell. This recipe said to coarsely chop the meat, for my preference the meat should be completely minced so you can’t identify bits of pork. And it made way more then 3 loaf pans! We are going to be having this for weeks, if not months!