Scrapple - make your own

[carnation037]

The name of this Pennsylvania Dutch dish comes from the chopped "scraps" of cooked pork that are mixed with ground oatmeal, onion, broth and seasonings. The squares of scrapple are traditionally fried and served hot for breakfast or brunch.

A good quality scrapple has a lot of meat pieces in it and does not have any cornmeal in it. That detracts from the actual pork flavorings.
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Scrapple #1

3 lb. lean pork
1 veal knuckle, split
2 medium chopped onions
2 tsp. + 3 tsp. salt
1 1/2 tsp. ground black pepper
1 tsp. thyme
1/2 tsp. sage
1 tsp. mace
2 2/3 c. oatmeal

Put the pork, veal knuckle, onions and 2 teaspoons of the salt into a large pot.
Cover with water and simmer for 2 hours or until the meat is very tender and falls apart.
Discard the veal knuckle, skim fat from the broth and strain.
Grind the meat.
Return broth to pot and add the ground pork, the remaining 3 tsp. salt, pepper, thyme, sage, mace, and the oatmeal.
Cook slowly for 1 hour, stirring occasionally so it doesn't stick.
It should cook to a mush. Add more hot water if necessary.
Pour into greased loaf pans. Let set up, then refrigerate/ and or freeze.
Makes 1 batch.

To serve, slice thin and fry in a little oil or bacon drippings until brown/crisp to your liking on both sides.
Good with eggs and hash browns for breakfast or with mashed potatoes and a veggie for supper.

[carnation037]

Scrapple #2

1 lb chopped boneless cooked pork loin
1 c. ground oatmeal
2 minced onions
1 14 1/2oz. can chicken broth
1/4 tsp. dried thyme
1/2 tsp. sage
1 1/2 tsp. ground black pepper
1/4 tsp. salt

In a large saucepan combine pork, oatmeal, onions, chicken broth, thyme, sage, pepper and salt.
Bring to a boil, stirring often.
Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
Line an 8x8x2" baking pan or a 9x5x3" loaf pan with waxed paper. Let extend 3 - 4" above top of pan.
Spoon pork mixture into pan. Let cool.
Cover and chill in the refrigerator 4 hours or overnight.
Unmold. Cut scrapple into squares or slices, put paper or plastic wrap between slices so it is easier to separate later and freeze.
Makes 12 servings.
Nutritional info:
Cal - 158, Pro - 13 g, Fat 5 g, Sod - 180 mg, Chol - 29 mg

One way to cook this:
1/2 c. flour
1/4 tsp. pepper
2 tbsp. shortening or vegetable oil, as needed
Combine flour and pepper; dust squares with flour mixture. Heat shortening or oil in a large skillet. Let the scrapple brown/get crispy and then flip and brown on the other side. Or just fry in a little shortening/oil until crispy.