Scrapple Recipe... Sorry it took so long :)

Discussion in 'General Discussion' started by Blackjack, Mar 15, 2006.


  1. Blackjack

    Blackjack Monkey+++

    My wife finally got around to getting me the recipe to post.....


    Scrapple is normally made from the leftover stuff at butchering time, so it really is an art more than an exact science, but this recipe will make great scrapple for those who don't butcher at home.


    5 lbs of pork neck bones
    1 gal water
    3 cups cornmeal
    2 tspns table salt
    fresh ground black pepper to taste
    1/4 tspn sage


    Place water and neck bones in a very large kettle. Turn heat to med/hi. Add the salt and allow this to come to a full boil, then cover and reduce heat to med. This should cook until the meat is falling off the bones and the water is reduced to approx 3 quarts. Strain off the water and remove all bones. Be sure to double check for any bones before returning the meat to the water!

    Turn heat to low and add the cornmeal, stirring constantly so the mixture doesn't burn. It should have a "mushy" consistency when all of the meal is added. You may add more water if it gets too thick. Add the pepper and sage and mix well. Remove from heat and set aside. grease a 9x13 sheet cake pan (bacon drippings are preferred, but you can use butter if you want).Pour the mush into the pan and allow it to set in the fridge for at least 3 hours or until cool and firm.

    Slice the scrapple no thicker than 1/2 inch and fry as you would corn mush. Serve with warm maple syrup. You can also slice it and freeze it in zipper storage bags. It will keep for up to 6 months in the freezer or about 10 to 12 days in the fridge.

    Enjoy!

    .
     
  2. Clyde

    Clyde Jet Set Tourer Administrator Founding Member

    Scrapple

    Is simply delicious. I used to make it with my grandmother and we used pig hocks instead of the neck bones. After boiling, we ran them through the meat grinder and added oatmeal instead of cornmeal. Instead of sage, we added allspice, nutmeg, and a few other flavors along with some sage. Coupling this treat with fresh maple syrup along side of crepes (or as grandma used to call the...slim pancakes) was wonderful.

    Thanks for bringing back the memories Blackjack.
     
  3. ChemicalGal

    ChemicalGal Monkey+++

    Thank your wife for me. I have printed and will use it. May try Clyde's version too
     
  4. CRC

    CRC Survivor of Tidal Waves | RIP 7-24-2015 Moderator Emeritus Founding Member

    That actually sounds good! [applaud]

    Heck..I use neckbones when I cook beans and rice...and eat the meat..Yeah..I could eat that....

    y'all had me worried about what was in it! :dunno:
     
  5. melbo

    melbo Hunter Gatherer Administrator Founding Member

    hmmmm. I'd try it
     
  6. roscoe

    roscoe Monkey+++ Founding Member

    I like to eat it with ketchup (Heinz, of course) and horseradish.
     
  7. Quigley_Sharps

    Quigley_Sharps The Badministrator Administrator Founding Member

    you are giving heinz John kerry money
     
  8. CRC

    CRC Survivor of Tidal Waves | RIP 7-24-2015 Moderator Emeritus Founding Member

    I hate ketchup.......blech...ptoooey....Ucko....

    Don't even keep it in the house...... :rolleyes:
     
  9. roscoe

    roscoe Monkey+++ Founding Member

    What's wrong with that? [srn]
     
  10. Quigley_Sharps

    Quigley_Sharps The Badministrator Administrator Founding Member

    :evil:
     
  11. Clyde

    Clyde Jet Set Tourer Administrator Founding Member

    Didn't you know that ketchup/catsup is falls into the veggie catagory of the food pyramid? Potatoes + catsup (f'heinz) = 2 servings of veggies

    Oh yeah the scrapple recipe is in here, ghrit.
     
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