1 hr 30 mins
An heirloom, butchering-time recipe. Thrifty farmers of the time used everything but the squeal. Instead of meat and seasonings, one pound of sausage may be crumbled and added to 4 cups of cooked cornmeal. Follow the directions for cooking as outlined. Cooling time not included in preparation time.From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
My Private Note
Units: US | Metric
- 1For each pound of meat, use a quart of water; simmer until meat drops from bone.
- 2Remove meat from bones carefully, being certain to get all the small pieces.
- 3Bring ramaining broth to boiling point, adding sufficient water to make two cups.
- 4Add corn meal slowly and cook until thick, stirring constantly.
- 5Chop meat and add to corn meal mixture; add seasonings and onion.
- 6Cook 30 minutes in top of double boiler.
- 7Pour hot mixture into a dampenened oblong pan; let stand until cold and firm.
- 8Heat a little bacon grease in a skillet; slice scrapple and brown until golden in hot grease.
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Nutritional Facts for South Carolina Scrapple
Serving Size: 1 (274 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 627.7
- Calories from Fat 210
- Total Fat 23.3 g
- Saturated Fat 7.9 g
- Cholesterol 194.9 mg
- Sodium 147.9 mg
- Total Carbohydrate 31.2 g
- Dietary Fiber 2.9 g
- Sugars 0.2 g
- Protein 69.6 g