scrapple recipe?

Question

My grandma used to make a type of saugage-like meat called scrapple for my dad. I have looked up recipies for it but haven't found the right thing. I know that scrapple has a medley of organ meats in it but I am having trouble finding a recipe. Can you help me? Thanks,

Answer 1

Real Scrapple

here is why you don't see any real scrapple recipes on Zaar. This is not "the" Scrapple recipe. This is A scrapple recipe. Each family developed its own. When I was a kid, every family had its own. It is becoming a lost art. They can tell you Grandma made scrapple but not what her recipe was.
4 lbs ground meat, See NOTE
water
cornmeal
buckwheat flour, see recipe
3 ounces salt
1/4 ounce black pepper
1/4 ounce sweetened marjoram
1/4 ounce nutmeg
1/4 ounce thyme or sage
2 1/2 ounces onions
1 pinch mace (optional)
1 pinch red peppers (optional)

NOTE: the meat involved is Pork head, meat, feet, heart and tongue, or other pork trimmings, if desired, including liver.
Place them in a water in a covered container until the soft tissue separates readily from the bone. Separate tissue from bone and grind with a fine grinder. Return the ground meat to the strained soup container and boil. Cereal is then added. A common cereal mixture is seven parts cornmeal and three parts of either buckwheat, white, or rye flour.
Approximately 4 lbs of the ground meat combined with 3 lbs of soup (liquid) plus 1 lb of cereal is sometimes used. Gradually moisten the cereal with a cool liquid (water or the cooled soup) to prevent lumping. Add this premoistened cereal to the ground meat-soup mixture slowly then boil for 30 minutes.
Prior to finishing boiling, add seasoning.
A suggested seasoning combination for 8 lbs of finished scrapple would include 3 oz salt, 1/4 oz black pepper, 1/4 oz sweetened marjoram, 1/4 oz nutmeg, 1/4 oz sage or thyme, and 2-1/2 oz onions. Some prefer to add a pinch of mace and a pinch of red pepper also.
After the seasoning is mixed thoroughly and the onions cooked, pour the scrapple into pans (not bowls) and refrigerate to 30 - 32F degrees immediately.
Note this is usually made in large batches and saved throughout the year until the next butchering. It uses every part of the pig so nothing is wasted. It wasn't a throwaway society. This is also NOT a city recipe. They didn't butcher as they did in the country.
number of pans is a guess.
Note: IF you want the instructions for cleaning the meat [from head and so forth] zaar me. I am not going to post it because more people are going to look at this that are NOT going to do it yourself than people who are. Some just don't wanna hear it and that isn't a problem. My brother always turned green.

Answer 2

My friend is a butcher and he never uses garbage meats to make his scrapple. Just fresh wholesome pork.
Scrapple
1 # pork pudding meat, finely chopped pork or loose sausage
1 qt. water or pork broth
salt and pepper to taste
1 1/2 cups cornmeal
1/4 cup buckwheat flour

Stir the sausage into rappidly boiling broth. When the mixture returns to the boiling point, slowly pour in the cornmeal and buckwheat flour. Stir constantly until thickened.
Cover and let simmer for 15 minutes over low heat.
Pour into 2 1# loaf pans. Cool thoroughly then refrigerate.

Answer 3

Southern Scrapple
1/2 pound bulk pork sausage
4 cups water
1 cup grits
1 teaspoon salt
1 teaspoon pepper
Dash cayenne pepper
1/4 cup butter or margarine, cubed
1 cup (4 ounces) shredded cheddar cheese
Additional butter or margarine
Maple syrup
In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Stir in butter and cheese until melted. Stir in the sausage. Press into a greased 9-in. x 5-in. x 3-in. loaf pan. Cover and refrigerate for 1 hour or until cool.
Remove scrapple from pan; cut into 1/2-in. slices. Fry in a skillet in butter until browned on both sides, adding more butter as needed. Serve warm with syrup. Yield: 8-10 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=17745

Answer 4

PHILADELPHIA SCRAPPLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pigs knuckles
1 Pound lean pork
1 lg Onion, stuck with 3 whole
Cloves
3 qt Water
1 1/2 t Salt
1 T Pepper
1 t Ground sage
3 c Cormeal
All-purpose flour, for
Dredging sliced scrapple
Butter, back fat or
Vegetable oil for frying

Place pigs knuckles in a large pot; add pork, onion, and water. Cook
slowly, covered, for 2 1/2 hours; drain, reserve broth.
Chill meat and remove fat; separate meat fron bones. Chop meat.
Place meat in a kettle with 2 qts of the reserved broth. Add salt, pepper
and sage; bring to a boil combine cormeal with remaining 1 qt of reserved
broth and stir into boiling mixture. Cook over medium heat until
thickened, stiirring constantly. Cover and cook over very low heat; stir
again after 20 minutes.
Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and chill overnight. Cut
into slices, coat with flour and brown in butter or bacon fat. Serve hot
with fruit for a hearty breakfast

Answer 5

Buckwheat Scrapple

Ingredients

(1 servings)

1/2 Hog's head
1 Liver
1 Heart
1 Sweetbreads corn meal, yellow buckwheat flour salt & pepper sage, powdered mace


Instructions

DIRECTIONS ------------------------------------------------------------ Separate one hog's head into halves. Take out the eyes and brains. Scrape and thoroughly clean the head. Put 1/2 of the head, along with the liver, heart and sweetbreads of the hog into a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3 hours, or until the meat falls from the bones. Skim off grease carefully from the surface; remove meat, chop fine and weigh the meat. For every 3 pounds of meat, use 2 pounds of meal (2 parts corn meal and 1 part buckwheat flour), 2 tsp salt, 1/2 tsp pepper, 1 tsp sage, and 1 tsp mace. Cook slowly over low flame about 1 hour. Pour into pan and let stand until cold. Cut in slices and fry until golden brown.

Answer 6

I just buy scrapple already put together and ready to cook. But I can only find it up north.