What is the best recipe for scrapple?
Modern Day Scrapple • 2 pounds ground lean pork • 1 pound beef liver • 1 cup buckwheat flour • 3 cups yellow corn meal • 4 tablespoons salt • 4 teaspoons freshly ground black pepper • 2 teaspoons sage • 2 teaspoons ground mace • 2 teaspoons ground coriander • 2 teaspoons ground thyme • 2 teaspoons whole sweet marjoram • 3 quarts of water In a large pot bring the water to a boil. Add beef liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return chopped liver to the pot. Add the ground pork, a little at a time, and stir. Simmer for 20 minutes. In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, stirring constantly. Simmer gently for one hour, stirring frequently. Use lowest possible heat, as mixture scorches easily. Pour into two greased loaf pans. Bounce the pans a couple of times so that the Scrapple settles, and let cool. Let the Scrapple set in the refr
Old-Fashioned Scrapple The name of this Pennsylvania Dutch dish comes from the chopped “scraps” of cooked pork that are mixed with ground cornmeal broth and seasonings. The squares of scrapple are fried and traditionally served hot for breakfast or brunch. 1 pound boneless cooked pork loin, chopped 1 cup cornmeal 1 14-1/2 ounce can chicken broth 1/4 teaspoon dried thyme 1/4 teaspoon salt 1/2 cup all-purpose flour 1/4 teaspoon pepper 2 tablespoons vegetable oil, or as needed In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Unmold; cut scrapple into squares. Combine flour and pepper; dust squares with flour mixture. In large skillet
