1 hr 30 mins
Alan Leonetti's Note:
I was raised on this in Philadelphia and I combined several recipes in developing this ORIGINAL and AUTHENTIC RECIPE!
My Private Note
Units: US | Metric
- 1In a large pot, barely cover pork with water (not too much water) and cook on high until pork turns a grey color and is tender.
- 2Strain all the water out real well and set pork aside.
- 3Bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps.
- 4Return meat to the cornmeal mixture and mix thoroughly.
- 5Continue to stir over medium heat for additional 30 minutes.
- 6Add all of the seasonings and again mix thoroughly.
- 7Pour into either loaf pans or loaf baking dishes and immediately chill in refrigerator.
- 8To serve, slice in 1/2 inch thick slices and fry in a skillet, being careful not to burn the scrapple.
- 9You may or may not wish to serve with ketchup on top of the individual slices.
- 10Scrapple is an excellent addition at your breakfast with eggs and fried potatoes.
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Nutritional Facts for Philadelphia Scrapple
Serving Size: 1 (197 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 830.9
- Calories from Fat 456
- Total Fat 50.7 g
- Saturated Fat 18.4 g
- Cholesterol 163.5 mg
- Sodium 1893.7 mg
- Total Carbohydrate 49.2 g
- Dietary Fiber 5.3 g
- Sugars 0.6 g
- Protein 43.6 g