Grum's Scrapple

Submitted by Jackson L.

"Grum's Scrapple Recipe. From Joyce Duncan of Milton, Mass. The idea is to use leftovers from a pork meal to make another whole meal out of. I usually do this by cooking pork chops or pork butt. Save the drippings, but have gravy available if not enough liquid available. Typically served sliced and pan-fried."

 

• Ready In: 1hr 20mins
• Ingredients: 7
• Serves: 8

ingredients

• 1 cup cornmeal
• 1 cup cold water
• 4 1⁄2 cups boiling pork broth or 4 1/2 cups pork gravy
• 1 1⁄2 cups of shredded cooked pork
• 2 1⁄2 teaspoons salt
• 1⁄2 teaspoon pepper
• 1 tablespoon of bell seasoning

directions

1. Boil 4 1/2 Cups of Pork Gravy for 5 Minutes.
2. Add Cooked Shredded Pork, Salt, Pepper, and Bell Seasoning to the liquid.
3. Mix cornmeal and cold water together.
4. Add cornmeal mixture to the boiling liquid mixture.
5. Boil until thickened.
6. Put into a Greased Breadpan. Chill in the refrigerator until firm.
7. Slice and pan-fry. Cook until both sides are crispy.