Philadelphia Scrapple

Recipe by Alan Leonetti
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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