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