Peggi Anne Tebben Recipe

PENNSYLVANIA SCRAPPLE

By Peggi Anne Tebben cookiequeen


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I helped make head cheese about 25 years ago.
I had a person ask me for a recipe here recently. While I didn't have the exact recipe we used, I am posting a head cheese recipe, a Souse recipe & Pennsylvania Scrapple recipe from Great Sausage Recipes. These are real good recipes close to what we used.
I remember we used the cornmeal & gelatin & sage. The best I've ever tasted.We also used the whole hogs head & boiled it down.

Scrapple is a very popoular sausage in the NE USA and served for breakfast like corned beef hash, bacon or sausage. A very
good scrapple is made from the by products of beef, pork or both.

Hope these recipes help you Eddie!

Ingredients

INGREDIENTS FOR 10 LBS.
5 #. pork meat (ears, snouts, jowls, etc.)
5 # beef cheeks or hearts
6 c. stock from cooked meat
2 # white corn meal
1 t. onion chips
2 t salt
1 t. ground white pepper
1 tsp. ground celery seeds
1 t. sage
1 tsp. ground marjoram
2 tsp. instacure no. 1

Directions Step-By-Step

1
All meat is placed in a container with the salt and instacure No. 1.
2
Meat is cooked slowly until tender; do not boil.
3
Meat is removed, allowed to cool and ground through a
3/8" grinder plate.
4
The meat stock then is brought up to boiling, add all the ingredients except the corn meal.
5
After all ingredients are mixed, add the corn meal slowly stirring to avoid lumps.
6
Mix well and add meat.
7
Scrapple may be stuffed into any size fibrous casings or simply formed in a meat loaf pan.
8
Allow to cool for 24 hours before using.

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34 Comments

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Nov 9, 2014 - TAMMY WADE shared this recipe with discussion group: MOUSE HOUSE CHEESECAKES
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Peggi Anne Tebben cookiequeen
Jun 3, 2011
Good story Lynn. Always wondered how they cleaned the intestines to stuff sausage with.
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Lynne Hawkins chefmamma
Jun 3, 2011
I buy scrapple at the store. Rapa brand. Have been eating it since I was a kid. fry it up crispy and pour a little maple syrup on it. Yum! When we lived in Oklahoma, we couldn't get it so I used to make it by cooking up sausage real good and boiling it up with water and cornmeal, then forming it in a loaf. Grandma used to make it from scratch after she butchered hogs. Along with mountain oysters, sweetbreads, etc. I remember her hooking up one end of the intestine to the kitchen sink and holding the other end out the door. Then she'd turn on the water. several folks would stand along the line holding on to the intestine, ready to pinch off any "leaks". All the poop would end up somewhere outside. Guess thats why stuff like poop just doesn't bother me.
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Jan W Neeniejan
May 17, 2011
Really! I've been told I'll eat anything that doesn't bite back...rofl...well, there are SOME things I won't eat...(wicked laugh)
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Peggi Anne Tebben cookiequeen
May 17, 2011
Picky eaters!!