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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Scrapple varies from family to family. There is even a beef version Ingredients:
1 lb boneless pork, cooked, chopped |
1 (14 1/2 ounce) can chicken broth |
1 cup yellow cornmeal |
1/4 teaspoon dried thyme, crumbled |
1/4 teaspoon salt |
1/2 cup all-purpose flour |
1/4 teaspoon pepper |
3 -6 tablespoons vegetable oil |
hot breakfast sausage patty, cooked |
fresh herb (for garnish) |
Directions:
1. Combine pork, broth, cornmeal, thyme and salt in large saucepan. Heat and stir to boiling.
2. Reduce heat, simmer stirring constantly until mixture is very thick.
3. Remove from heat.
4. Line 8 x 8 x 2-inch baking pan with waxed paper allowing 3 to 4 inch overhang.
5. Spoon pork mixture into pan, press firmly and refrigerate, covered 4 hours.
6. Using waxed paper.
7. In the morning or any time you like breakfast, cut into small squares and fry in a skillet with some oil on medium heat like breakfast sausage until browned on both sides and hot in the middle.
8. Fabulous with grits, eggs, homefries and toast.
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