Ann's Philadelphia Scrapple
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- 1/2 small
- beef roast (about 1-1 1/2 lbs)
- 1/2 small
- pork roast (about 1-1 1/2 lbs)
- 1 to 2 Tbsp
- vegetable oil (may not be needed if the roasts render enough fat while searing)
- 2 c
- 3 c
- broth from cooking the roasts (this will include the 2 c water plus any juices accumulated plus enough to make 3 c.)
- 2` tsp
- salt or to taste (if you salted the roasts, try 1 tsp )
- 2 tsp
- pepper or to taste (i prefer it milder, so i use about 3/4 tsp)
- 1/4 to 1/2 tsp
- sage, dried or to taste
- onion powder to taste or 1/4 small onion grated
- a pinch of cayenne
- 1 c
- cornmeal, white or yellow( most use white)
- 1 c
- cold water
COOKING TIME INCLUDES ROASTING THE MEATS AND COOKING THE CORNMEAL MIXTURE. DOES NOT INCLUDE CHILL OR COOL DOWN TIME.
TO COOK THE SCRAPPLE
1Preheat the oven to 350°. Place the oil in a large Dutch oven on medium high to high heat, and sear both roasts on all sides. Place the seared roasts together in the Dutch oven, add 2 cups of water, cover and roast until very tender, about 2 1/2 to 3 hours. (Check at 30 minute intervals after the first hour of roasting as times will vary considerably with some ovens and roasts.)
2When meats are tender, remove from Dutch oven and let cool to be able to handle. When cooled, remove excess fat still on the roasts and discard. Defat the broth. Grind or chop the meat very fine and add back to the broth in the pot.
3Bring broth, additional liquid if needed and meat to a boil and add seasonings. Adjust to taste.
4Mix cornmeal with the 1 c. cold water to help avoid lumps, and slowly add to boiling broth, stirring constantly for about 5-7 minutes. Lower heat to very low and cook 10-15 minutes or more until very thick, stirring occasionally. If you have a splatter shield, use it for safety as this has a tendency to "Pop" and splutter.
5Spoon thickened mixture into 1 or 2 ungreased bread pans, level the surface and let cool to room temp. Cover with plastic wrap or foil and chill until firm. (Because of the meat in this dish, it will be a uniform brownish gray until fried.)
6To serve, turn the scrapple out of the pan, slice into about 1/2-3/4 inch slices, dredge in flour and fry in a small amount of oil and/or butter until brown and crispy turning once.
7Serve fried as a side dish with eggs (any style) and/or drizzle with maple syrup.
8I have learned that I can roast larger roasts and when tender, cut them into about 1 lb pieces, put one pound each into a large zipper freezer bag with a cup or so of the broth, and freeze it to make Scrapple again later without having to make another roast. Of course, you can also use the frozen roasts to make other dishes like hash, or stew, or soup.