Old-Fashioned Scrapple

READY IN: 4hrs 30mins
Recipe by Chef Shadows

Wonderful for breakfast sure beats the stuff sold in stores! Cooking times include chilling time.

Top Review by Andi of Longmeadow

You have a winner with this. Beyond tasty, an indescribable tastiness. Crispy on the outside, warmed and softened in the middle. We have a bit left for next Saturday morning, however; my Dad, Dennis and myself pretty much devoured this right on the spot. I made this the evening before, it was easy enough to put together, and followed the recipe exactly. I did however; use the food processor to blend everything up and made a pork/cornmeal, thyme and broth gruel. Perfect. I let it rest in fridge overnight, and was able to cut it easily into 1/4 " slices. I fried it up with some (don't tell anyone!) bacon grease and a bit of oil for the sizzle. Outstanding Chef Shadows... love, love recipes such as this. Thank you!

Ingredients Nutrition

Directions

  1. In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.
  2. Bring to a boil, stirring often.
  3. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
  4. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan.
  5. Spoon pork mixture into pan.
  6. Cover and chill in the refrigerator 4 hours or overnight.
  7. Unmold; cut scrapple into squares.
  8. Combine flour and pepper; dust squares with flour mixture.
  9. In large skillet brown scrapple on both sides in a small amount of hot oil.
  10. Serves 12.

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