Grandma Black Scrapple

Grandma Black Scrapple

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Chris Wheeler



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  • 2 lb
    fresh pork
  • 2 qt
  • 2 tsp
  • 1/2 c
  • 2 c
    cold water
  • 1/4 tsp
  • 1/4 tsp
    savory and sage, mixed
  • ·
    salt to taste
  • ·
    stock from boiled pork
  • ·
  • ·
    hot oil
  • ·
    maple syrup

How to Make Grandma Black Scrapple


  1. Simmer pork in boiling water with 2 teaspoons of salt until meat is very tender (about 2 hours).
  2. Save stock.
  3. Shred the cooked pork with a fork into fine pieces or threads.
  4. Bring to boil 1 quart of stock.
  5. Mix cornmeal and cold water, then add to boiling stock stirring in to prevent clumps.
  6. Cook stirring until thick.
  7. Add seasonings.
  8. Stir the meat to the cornmeal mush and cook for 5 minutes.
  9. Pour into a buttered loaf pan 9x5x3.
  10. Chill until firm.
  11. Slice 1/4-1/2 inch thick slices.
  12. Dip the slices in flour to coat lightly and brown them on both sides in hot oil.
  13. Serve hot with syrup.

Printable Recipe Card

About Grandma Black Scrapple

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

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