Scrapple The Real Thing Recipe
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Scrapple "The Real Thing"


Russ Myers Recipe

By Russ Myers
@Beegee1947


To avoid wasting scraps of meat left over from butchering that are not used or sold elsewhere, the scraps are used to make scrapple. Scrapple is best known as a regional American food of the Mid-Atlantic states (Delaware, Pennsylvania, New Jersey, and Maryland). Scrapple (or pon haus) is commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. As a child, my job was to stir this mixture in our outdoor kettle.

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Rating:
Serves:
6
Prep:
30 Min
Cook:
4 Hr
Method:
Canning/Preserving

Ingredients

1 hog's head
4-5 qts. cold water
4 tsp. salt
4 tsp. pepper
1 tsp. sage (powdered)
3 C. yellow cornmeal

Directions Step-By-Step

1
Separate one hog's head into halves. Remove eyes and brains.
Scrape head and clean thoroughly.
2
Place in a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 to 3 hours or until meat falls from bones.
3
Skim grease carefully from the surface, remove meat, chop fine, and return to liquor. Season with salt, pepper, and sage to taste.
4
Sift in cornmeal, stirring constantly, until the mixture is thickened to the consistency of soft mush.
5
Cook slowly for 1 hour over low heat. When sufficiently cooked, pour into greased pans and refrigerate until ready to use.
6
Cut into thin slices and fry until crisp and brown.

About this Recipe

Main Ingredient: Pork
Regional Style: American
Other Tag: Heirloom