Scrapple Recipe
An old-fashioned pork and cornmeal loaf, seasoned and prepared, can be sliced and fried for a savory breakfast.
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Instructions
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Add pork, onion, garlic, bay leaves, peppercorns, and salt to a large pot, cover with water, and bring to a boil; then simmer for 3 hours until pork is tender.
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Remove pork, shred it after cooling, discarding bones, then strain the broth, discarding solids.
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Bring 4 cups of the strained pork broth to a boil in a saucepan with sage, thyme, and oregano; simmer for 5 minutes.
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Remove herbs, chop sage, strip thyme leaves, and set aside.
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Gradually whisk cornmeal into the simmering broth, stirring frequently for 12 to 15 minutes until thickened.
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Combine the finely chopped pork, cornmeal mixture, reserved herbs, and pepper, then adjust seasoning.
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Press the mixture into a parchment-lined loaf pan, then chill for at least 3 hours until firm.
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Heat 2 tablespoons of oil in a skillet.
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Slice the chilled scrapple 1/2 to 3/4-inch thick, optionally dredging slices in flour.
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Fry slices in batches for 3 to 4 minutes per side until crisp and golden brown, then drain and serve.