Prep 30 mins
Cook 4 hrs
Wonderful for breakfast sure beats the stuff sold in stores! Cooking times include chilling time.
- 1 lb cooked boneless pork loin, chopped
- 1 cup cornmeal
- 14 1⁄2 ounces chicken broth
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon pepper
- 2 tablespoons vegetable oil, more
- vegetable oil, as needed
- In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.
- Bring to a boil, stirring often.
- Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
- 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.
- Spoon pork mixture into pan.
- Cover and chill in the refrigerator 4 hours or overnight.
- Unmold; cut scrapple into squares.
- Combine flour and pepper; dust squares with flour mixture.
- In large skillet brown scrapple on both sides in a small amount of hot oil.
- Serves 12.
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!
The reason that the scrapper is not forming a good loaf and holding together is the use of boneless pork loin. The original reason for the invention of scrapper was to use up the scrap meat left over when butchering a hog. Most of this meat was in the head. There was a lot of gristle and non meat ingredients included in the mix. After simmering all day in a pot, the gristle and fat was rendered to a softened state. The head itself was also in the pot. This cooking process released a lot of gelatinous into the broth, which when cooled, "gel" and hold the loaf together. There is no gelatin in pork loin. The answer is to use a bony cut of pork and allow it to simmer for a long time or use a crock pot. Ideally, pork jocks, a ham bone, or pigs feet would do the job. I suppose that gelatin pack(s) would work. I use a couple of smoked jocks and ground pork. After cooking, I process them together, including skin, which is very soft. Your results, if following my tips, will be better and more authentic
This got mixed reviews from the carnivoires of this house. DH said it was alright but needed something...I"m assuming he meant seasoning. And, DS's didn't like at all. For me, I don't eat meat and so offer no comment. I will say in preparing this it went together well. I left it refrigerated overnight but upon taking it out of the loaf problems began. I didn't hold together as I was slicing and completely crumbled in my hand. So, I improvised and pattied, floured, and threw in a pan w/olive oil and fried it as patties. Even then they still fell into many many pieces. I followed your recipe exact and so not sure as to what went wrong. I was so excited to try this as DH and DS's like sausage, but they said this didn't taste like sausage but more like just plain pork, fried. DRAT. I"m sure it wasn't the recipe as Andi gave it rave reviews. Glad I gave it a try anyway.