Philadelphia Scrapple
I was raised on this in Philadelphia and I combined several recipes in developing this ORIGINAL and AUTHENTIC RECIPE!
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INGREDIENTS
Nutrition- 2
- 2cups yellow cornmeal
- 1⁄8teaspoon basil
- 2teaspoons sage
- 1tablespoon salt
- 1⁄2teaspoon garlic powder
- 1⁄2teaspoon marjoram
- 1tablespoon black pepper
- 1 1⁄2teaspoons nutmeg
- 1⁄2teaspoon onion powder
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DIRECTIONS
- 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.
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