Old Fashioned Scrapple
Take a trip back in time with Old Fashioned Scrapple. A mixture of pork loin, cornmeal and flour makes this homemade scrapple recipe, which is typically served as a breakfast side dish. By frying both sides in hot oil, this pork scrapple will come out crispy on the outside. Prepare the mixture at night so it has time to chill overnight, then fry it up when you're ready for it in the morning.
Chilling Time4 hr
- 1 pound boneless cooked pork loin, chopped
- 1 cup cornmeal
- 1 (14-1/2-ounce) can chicken broth
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil, as needed
In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often.
Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
Line an 8 x 8 x 2-inch baking pan or a 9 x 5 x 3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan.
Cover and chill in the refrigerator 4 hours or overnight.
Unmold; cut scrapple into squares. Combine flour and pepper; dust squares with flour mixture.
- In large skillet brown scrapple on both sides in a small amount of hot oil.
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