Breakfast

Philadelphia Scrapple

Name: Philadelphia Scrapple
Total time: 90 min
Yield: 8 servings
Cuisine: Breakfast
Ingredients: 2 lbs pork shoulder; 2 tsp salt; 1 1/2 tsp ground sage; 1/8 tsp dried marjoram; 1/8 tsp black pepper; 1 1/2 cups cornmeal; 1/2 cup whole wheat flour

A traditional Pennsylvania Dutch breakfast loaf of seasoned pork and cornmeal, sliced and fried until crisp.

90 minutes

Serves 8

Breakfast

Contains common allergens

Wheat

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Instructions

6 steps

1
Place the pork in a large saucepan with 4 quarts of water. Bring to a boil, then reduce the heat and simmer until the pork is tender, about 1 hour. Drain, reserving 3 quarts of the cooking liquid.

2
Grind or finely chop the cooked meat. Bring the reserved cooking liquid back to a boil and stir in the salt, sage, marjoram, and black pepper.
3
Gradually whisk the cornmeal, then the whole wheat flour, into the boiling broth, stirring constantly to prevent lumps.
4
Stir the ground meat back into the mixture, reduce the heat to low, and cook for 30 minutes, stirring frequently, until very thick.
5
Pour the mixture into 2 loaf pans and chill until firm, several hours or overnight.
6
To serve, slice the chilled scrapple about 1/2 inch thick and fry in a hot skillet until browned and crisp on both sides.

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