Peggi Anne Tebben
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!
- 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
INGREDIENTS FOR 10 LBS.
How to Make PENNSYLVANIA SCRAPPLE
- 1All meat is placed in a container with the salt and instacure No. 1.
- 2Meat is cooked slowly until tender; do not boil.
- 3Meat is removed, allowed to cool and ground through a
3/8" grinder plate.
- 4The meat stock then is brought up to boiling, add all the ingredients except the corn meal.
- 5After all ingredients are mixed, add the corn meal slowly stirring to avoid lumps.
- 6Mix well and add meat.
- 7Scrapple may be stuffed into any size fibrous casings or simply formed in a meat loaf pan.
- 8Allow to cool for 24 hours before using.