| Yield: | 4 servings |
| Yield: | 4 servings |
Ingredients
- 1 pork heart
- 1 pound meaty pork ribs or bones
- 2 pounds pork liver
- 4 cups roasted cornmeal
- 2 1/2 tablespoons salt
- 2 tablespoons freshly ground black pepper
Instructions
- Trim the fat from around the top of the heart and remove the sinews. Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver. Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones.
- Strain the broth into a clean pot. Discard the bones and put the meat through a coarse grinder. Grind the heart and liver as fine as possible and combine the 2 meat mixtures.
- Bring the broth to a simmer. Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly. Reduce heat to medium and add the meat mixture. Stir until everything is well mixed. Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick.
- After 30 minutes it is ready to pour. Rinse 9 small breadpans with cold water or grease them and pour the scrapple to the top of the pans. Set the pans to cool and when cool refrigerate until the next day.
- When ready to eat, unmold the scrapple onto a cutting board and cut into 1/4-inch thick slices. Melt fat in a skillet and fry the slices until brown and crusty on both sides. Serve immediately with or without maple syrup.
- The loaves can be unmolded and frozen but will keep refrigerated for about 1 week.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1265 |
| Total Fat | 41 g |
| Saturated Fat | 13 g |
| Carbohydrates | 133 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 83 g |
| Cholesterol | 792 mg |
| Sodium | 1232 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1265 |
| Total Fat | 41 g |
| Saturated Fat | 13 g |
| Carbohydrates | 133 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 83 g |
| Cholesterol | 792 mg |
| Sodium | 1232 mg |
Reviews
My grandfather lived to 93 eating this…..material often for breakfast with his bacon and eggs. He would still be alive today at 135 if not for the scrapple and the half finished pack of Salem cigarettes at his bedside table.
We were hog farmers for many years. We used up our hog parts by making scrapple. We sold out our hogs 20 years ago. My husband and I were recently reminiscing about scrapple. We liked it – although this Chicago girl didn’t particularly care for putting the pig tongue in the old crank grinder. Anyway today I made scrapple. Here is what I did – very easy and yummy.
4 lbs ground pork
3 c. Yellow corn meal
3 c. Water
3 Tbl. Chicken base
3 Tbl beef base
3 tsp chicken bouillon
S & P to taste
Cook ground pork in a covered pan but do not brown. Make sure it is fine not chunky when cooked.
Add corn meal, water, base, bouillon, S & P. Stir and cook for about 5-10 minutes. Put in a greased pan and refriigerate until set. Take a slice and flour it if you like. Fry in a buttered pan. Serve with Virginia Chunk pickles. Or you can buy Vlasic Bread and Butter pickle chips. Really simple and really delicious!!! Maybe serve for breakfast too.
I grew up on the MD/PA line. My dad used to by scrapple (pon haus) from an old local Amish guy. That man used vinegar when he made it and that set it apart from the store-bought. Trying to find it pre-made that way was impossible. I just made from scratch, livermush, a NC concoction very similar to scrapple. I’ll have to go buy some pig “parts” and try some scrapple making. I live in Albuquerque and pig parts are quite abundant, even at Kroger/Smiths. Time to experiment!
Over the years i compare scrapple to spam, but in taking this simple recipe starter i made it to my liking. I would hope others cam like it and put personal touches they like to it,
We actually buy scrapple at the grocery. This recipe seems more authentic of the two listed, will try. But should note that we enjoy mustard with our scrapple. Have never heard of pairing with syrup or apple sauce.
Substituted chicken liver and couldn’t find a heart. Incorporated a 1/2# Jimmy Dean sausage. Added a pinch of nutmeg and 3 or 4 of powdered sage. I’ll give it a five when I get the grandkids to eat some.