The name of this Pennsylvania Dutch dish
comes from the chopped "scraps" of cooked pork that
are mixed with ground cornmeal broth and seasonings. The squares
of scrapple are fried and traditionally served hot for breakfast
or brunch.
Old-Fashioned Scrapple
- 1 pound boneless cooked pork loin, chopped
1 cup cornmeal
1 (14.50-ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon freshly ground pepper
2 tablespoons vegetable oil, or as needed
- In a large saucepan combine pork, cornmeal,
chicken broth, thyme 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 8 x 8 x 2-inch baking pan or a
9 x 5 x 3-inch loaf pan with waxed paper, letting paper extend
3 to 4-inches above top of pan. Spoon pork mixture into pan.
Cover and chill in the refrigerator 4 hours or overnight.
- Unmold; cut scrapple into squares.
- Combine flour and pepper; dust squares
with flour mixture.
- In large skillet brown scrapple on both
sides in a small amount of hot oil.
Makes 12 servings.
Nutrition Facts:
Calories 158 calories, Protein 13 grams, Fat 5 grams, Sodium
180 milligrams, Cholesterol 29 milligrams.
Recipe provided courtesy of Pork, The Other White Meat.
