Oatmeal Scrapple


Oatmeal Scrapple


  • 3 pounds pork, leftover scraps, or neck bones (pork shoulder is good)
  • 2 med onions, chopped fine
  • 3 quarts stock or water
  • Salt and Pepper to Taste
  • 1/2 tsp nutmeg and allspice
  • 4 Tbsp Summer savory or 6 Tbsp. Sage
  • 18 ounces non instant rolled oats
  • Veal Neck Bones (optional for richer stock)


Scrub bones or shoulder well and simmer all day in a large pot covered with water. Let boiled meat cool in the pot overnight and into the next afternoon. Then pick the meat from the bones and run it through a meat grinder. Chop onions fine and cook in stock until tender. Then add the ground pork and seasonings. Add rolled oats. Boil until oatmeal and Pork are done. (15 min. or so). Let cool and pour into loaf pans. Cool completely and wrap in foil and refrigerate or freeqe. Slice about 1/2 inch thick and fry on greased iron griddle until browned on both sides.

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