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    You are in: Home / Recipes / South Carolina Scrapple Recipe
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    South Carolina Scrapple

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    Molly53's Note:

    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.

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    Units: US | Metric


    1. 1
      For each pound of meat, use a quart of water; simmer until meat drops from bone.
    2. 2
      Remove meat from bones carefully, being certain to get all the small pieces.
    3. 3
      Bring ramaining broth to boiling point, adding sufficient water to make two cups.
    4. 4
      Add corn meal slowly and cook until thick, stirring constantly.
    5. 5
      Chop meat and add to corn meal mixture; add seasonings and onion.
    6. 6
      Cook 30 minutes in top of double boiler.
    7. 7
      Pour hot mixture into a dampenened oblong pan; let stand until cold and firm.
    8. 8
      Heat a little bacon grease in a skillet; slice scrapple and brown until golden in hot grease.

    Ratings & Reviews:


    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

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