Crusty Scrapple Recipe

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Crusty Scrapple

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pinch tips: Perfect Bacon Every Time


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Serves:

6

Ingredients

3 lb
pork ribs
1 tsp
salt
1
bay leaf
2 tsp
fresh thyme
5
whole cloves
2
yellow onions
1 c
cornmeal, coarse
1/2 tsp
cayenne pepper
1/2 tsp
fresh sage leaves
1 lb
pork liver
3
garlic cloves
1/4 stick
butter

Directions Step-By-Step

1
Peel and dice one onion.
2
Simmer pork ribs with salt, bay leaf, thyme, cloves and onion in the water until the meat falls off the bones.
3
Remove the bones and gristle, rub the meat into fibers (with your fingers), and reduce this pork liquor to about 4 cups by further boiling.
4
Cool 1 cup of the pork liver and mix it with coarse corn meal and cayenne.
5
Add the sage, rubbing it between your fingers to crush it as you put it in.
6
In your food processor, using the steel blade, grind pork liver, the other onion, and the garlic cloves.
7
Fry the resulting slurry in butter.
8
Add the cornmeal mixture and the pork-liver mixture to the pork liquor and simmer the whole thing over a very low flame (or in the top of a double boiler) for half an hour.
9
Spread thin into two 9-inch square pans to cool. (The pans needn't be greased.)
10
To serve, cut and fry squares or fingers with sunny-side-up eggs on the side.

About this Recipe

Course/Dish: Meat Breakfast
Other Tag: Quick & Easy