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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I was raised on this in Philadelphia and I combined several recipes in developing this ORIGINAL and AUTHENTIC RECIPE! Ingredients:
2 lbs ground pork (finely ground) |
2 cups yellow cornmeal |
1/8 teaspoon basil |
2 teaspoons sage |
1 tablespoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon marjoram |
1 tablespoon black pepper |
1 1/2 teaspoons nutmeg |
1/2 teaspoon onion powder |
Directions:
1. In a large pot, barely cover pork with water (not too much water) and cook on high until pork turns a grey color and is tender.
2. Strain all the water out real well and set pork aside.
3. Bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps.
4. Return meat to the cornmeal mixture and mix thoroughly.
5. Continue to stir over medium heat for additional 30 minutes.
6. Add all of the seasonings and again mix thoroughly.
7. Pour into either loaf pans or loaf baking dishes and immediately chill in refrigerator.
8. To serve, slice in 1/2 inch thick slices and fry in a skillet, being careful not to burn the scrapple.
9. You may or may not wish to serve with ketchup on top of the individual slices.
10. Scrapple is an excellent addition at your breakfast with eggs and fried potatoes.
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