Crusty Scrapple

Crusty Scrapple Recipe

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

How to Make Crusty Scrapple


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

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About Crusty Scrapple

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

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