Philadelphia Scrapple
A traditional Pennsylvania Dutch breakfast loaf of seasoned pork and cornmeal, sliced and fried until crisp.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
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