Ingredients
- 1 whole pork butt, cut into 6 to 8 pieces
- 4 whole hocks, fresh
- 1 whole onion, peeled and cut in 1/2
- 3 stalks celery, roughly chopped
- 1 tablespoon black peppercorns
- 4 bay leaves
- Water
- 1 tablespoon cayenne pepper
- 2 tablespoons ground black pepper
- 3 tablespoons kosher salt
- 1 tablespoon chopped sage leaves
- 3 cups white cornmeal
- 3 cups yellow cornmeal
- Clarified butter, for pan frying
- Applesauce or maple syrup, for serving
Directions
To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.
Drain and reserve the stock. Pour the solid contents onto a sheet pan so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
Add the meat to a food processor with blade attachment and pulse to coarsely chop. Don't over grind it.
Measure 1 gallon of stock and return it to the pot with the meat and cayenne, black pepper, salt, and sage. Bring to a simmer over low heat.
Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes or so. Add a little stock or water, if needed, to ensure a smooth texture.
Pour into 3 loaf pans and refrigerate until solid, preferably overnight.
Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Chef #368390
WILLIAMSPORT, PA
on February 18, 2013
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I made this recipe and was afraid of to much pepper,so i used half of the pepercorns and half of the pepper.Did somethings wrong,like added the pepper,cayenne from the begining but, by the time my pork butt was totally cooked i ended up adding the rest of the cayenne and pepper back to the recipe after i added the corn meal and cooked it for the last 15 minutes. I also stopped to smell the roses along the way,meaning, it was all i could do to resist eating alot of that pork. So tender,melt in your mouth,deliscious! This recipe made me two standard and three small loaf pans.This is the best scrapple i have ever eaten. Just the right amount of spice. I added my corn meal when the stock was cooled and brought it to boil,then simmered 15 minutes,was afraid of lumps from corn meal,lol,been there done that! Still turned out great! I fried on griddle at medium in butter and had eggs with,Heavenly. Thanks so much for this recipe Bette,Also Guy.
By BigPhred
on October 12, 2012
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I used some nice cheap, fatty pork sausage and chicken stock as the base with lots of sage, a bit of marjoram and garlic. Not Amish, but it came out fantastic! Fried it with butter and served with over easy eggs. No pigs eyes and snouts (who actually knows for sure but a nice wannabe breakfast delight!
And thanks Guy for breaking down the recipe into home dimensions!
By papasteve46_9920370
columbia, MO
on March 16, 2012
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The way it was made at home was to skin the hog head and cook it with what little scraps were left. Grew up eating this for breakfast lots after butchering time. This receipe has more seasoning than we used but it's pretty good
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