Recipe by Alan Leonetti
I was raised on this in Philadelphia and I combined several recipes in developing this ORIGINAL and AUTHENTIC RECIPE!
Top Review by dj987
My family is in the southwest so we have Habberset scrapple shipped to us. I wanted to try making this myself because it is only available for part of the year. I had a recipe but it only called for sage and pepper so I was very happy to find this recipe with all the spices. I used what I had: country style pork ribs bought on sale and pork neck bones (bought for red beans and rice which I never made). My other recipe called for chicken livers so I did buy that. I didn't have marjoram so I skipped it. I didn't have onion powder but I stuck four cloves in a whole onion and threw it in while the meat cooked along with a dried chile pod which the other recipe called for. I didn't have a meat grinder or food processor so I diced it up by hand, which was a bit tedious but I was glad I did because that made sure I didn't have any grisle or fat in the meat. I ended up with more meat than 2lbs ground so I upped the corn meal to 2 and 1/2 cups. And boy you sure do have to stir to make sure it doesn't burn. I used the glad lunchmeat containers as molds and the loaves set up beautifully. I thought the flavor was right on. My husband liked it alot, so much so that he wants to buy me a grinder. I said "not necessary, no thanks, I won't be making this often enough to warrant the purchase." It wasn't hard, just time consuming. He did ask for more pepper. When I increased the corn meal I should have increased the spices but was hesitant, being my first time trying the recipe.
- 2 lbs ground pork (finely ground)
- 2 cups yellow cornmeal
- 1⁄8 teaspoon basil
- 2 teaspoons sage
- 1 tablespoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon marjoram
- 1 tablespoon black pepper
- 1 1⁄2 teaspoons nutmeg
- 1⁄2 teaspoon onion powder
Directions See How It's Made
- In 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.
- Strain all the water out real well and set pork aside.
- Bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps.
- Return meat to the cornmeal mixture and mix thoroughly.
- Continue to stir over medium heat for additional 30 minutes.
- Add all of the seasonings and again mix thoroughly.
- Pour into either loaf pans or loaf baking dishes and immediately chill in refrigerator.
- To serve, slice in 1/2 inch thick slices and fry in a skillet, being careful not to burn the scrapple.
- You may or may not wish to serve with ketchup on top of the individual slices.
- Scrapple is an excellent addition at your breakfast with eggs and fried potatoes.