Scrapple 1 3 4 X 2

• Scrapple 1 3 4 X 29

Free 2-day shipping. Buy Rapa Original Scrapple, 16 Oz. Cover and simmer gently for about 1 hour over a very low heat. Pour into a 9 x 5 x 3 inch loaf pan and chill until firm. Icollections 4 4 – organize your desktop icons. Cut into slices about 1/2-inch to 3/4-inch thick, dust lightly with flour, and fry in a little heated shortening over a moderate heat until crisp on both sides.

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.

★★★★☆ 2 votes4

Ingredients

• sausage
• water
• yellow cornmeal
• cold water
• boiling water
• salt
• dried sage
• cayenne pepper
• flour
• vegetable oil

How to Make Scrapple

1. Fry sausage until browned. In large pot, bring 1/2 c. water to boil. Meantime in bowl mix cornmeal, salt,sage, cayenne pepper and cold water. Stir constantly while pouring into boiling water. Cook for 15-20 mins. When done stir in sausage.
2. Place in plastic wrap lined bread pan to make a loaf to slice or into jelly roll pan to cut into rectangles; chill until firm. Slice, dredge through flour and fry in oil.until browned on both sides.
3. I like to serve with warm homemade applesauce or maple syrup. Also good with fruit jam smeared on top.

About Scrapple

1 1/2 pounds pork shoulder1/4 pound pork liver1 Cup yellow corn meal2 teaspoons salt1/4 Cup onions; chopped fine1 dash ground cloves1/4 teaspoon dried thyme1 teaspoon dried sage1 teaspoon dried marjoram1/2 teaspoon freshly ground pepper

Combine pork shoulder and liver in a saucepan with 1 quart water and cook, over moderate heat, for 1 hour.Drain, reserving the broth. Discard all bones and chop meat fine.Blend corn meal, salt, 1 cup water, and 2 cups of the broth in a saucepan.Cook, stirring constantly, until thick. Stir in meat, onions, all the spices and herbs.Cover and simmer gently for about 1 hour over a very low heat.Pour into a 9 x 5 x 3 inch loaf pan and chill until firm.Cut into slices about 1/2-inch to 3/4-inch thick, dust lightly with flour, and fry in a little heated shortening over a moderate heat until crisp on both sides. Serve at once.

Scrapple 1 3 4 X 29