Dutch Scrapple
2017-07-28 05:16:05
Ingredients
- 1 1/2 cups yellow cornmeal
- 1 lb lean ground pork
- 1/2 tsp dried sage
- 1/2 tbsp salt
- 1 tbsp chopped parsley
- 1/2 tsp crushed red pepper
- black pepper to taste
- 1 can (10 3/4 oz.) condensed chicken broth
- butter for frying
Instructions
- In small bowl blend together cornmeal and 1 cup water
- In large sauce pan combine pork, sage, parsley, crushed red pepper and chicken broth.
- Add fresh ground black pepper to taste.
- Gradually stir in 2 cups water, separating pork into fine pieces.
- Bring to a boil.
- Temper cornmeal mixture by mixing in some of the liquid from the meat mixture to avoid clumping.
- Slowly add cornmeal to boiling mixture stirring constantly.
- Reduce heat to simmer uncovered for 15 minutes.
- turn into loaf pan, cool, refrigerate covered.
- Slice 1/4 inch thick, fry in butter until golden on both sides.
- If desired, separate slices with wax paper and freeze in freezer bag.
Notes
- Easy version of Pennsylvania Dutch Scrapple that is 80% as good as the real thing with 20% of the work and gross out factor.
Adapted from Cooks.com
Adapted from Cooks.com
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