Scrapple

Total Time:
7 hr
Prep:
30 min
Inactive:
4 hr
Cook:
2 hr 30 min

Yield:
30 servings
Level:
Easy

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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
3.6 13
It doesn't look like scrapple but it tastes pretty good. It doesn't hold it's shape either when trying to fry it. So it looks like hell. This recipe said to coarsely chop the meat, for my preference the meat should be completely minced so you can't identify bits of pork. And it made way more then 3 loaf pans! We are going to be having this for weeks, if not months! item not reviewed by moderator and published
This recipe needs to be more exact to the amount of meat not just the cut of meat. Pig size Very a lot. I tried this recipe this weekend, the flavor was ok but with no flour it falls apart when trying to fry. It also don't have the flavor I know as scrapple living in pa all my life and being raised on it. I may try again but with modifications. item not reviewed by moderator and published
This is not scrapple. I grew up in PA and this is far from traditional scrapple. item not reviewed by moderator and published
It would be so good If you add pictures to these recipes, just so we know if its matches up. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
This is very tasty, buy it's not scrapple, and doesn't taste like it. If you're looking for traditional PA scrapple, this isn't it. The traditional stuff was made the way it was because that's the taste those old Deutschemen were after. It has a taste of liver, grain, and pork fat. item not reviewed by moderator and published
My husband absolutely loves scrapple. I made this recipe a few days ago and he absolutely loves. States its the best scrapple he's ever had. item not reviewed by moderator and published
It took too long and came out not very good for me. I prefer the traditional scrapple. item not reviewed by moderator and published

Not what you're looking for? Try:

Fried Scrapple and Egg Sandwich