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Pennsylvania Dutch Scrapple

  Beef soup bone with meat 1 Large
  Beef bones with marrow 1 Pound
  Beef liver 2 Pound
  Beef heart 2 Pound
  Cornmeal 1 1⁄2 Cup (24 tbs)
  Buckwheat flour 1 Cup (16 tbs)
  Sausage seasoning 1 Teaspoon
  Garlic powder To Taste
  Salt To Taste
  Pepper To Taste

Cook soup and marrow bones in 8 cups boiling salted water in heavy kettle until meat falls from bones.
Remove fat from meat; discard bones.
Boil liver and heart in stock until tender; remove, reserving 6 cups stock.
Process meat through food grinder; return to stock.
Stir cornmeal and flour into reserved stock gradually; add seasonings.
Cook over low heat for 1 hour, stirring frequently.
Pour into bread pans; chill until set.
Wrap in waxed paper; store in refrigerator.
Slice as needed; fry in lightly greased skillet.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5544 Calories from Fat 1882

% Daily Value*

Total Fat 207 g318.5%

Saturated Fat 69.4 g346.8%

Trans Fat 1.9 g

Cholesterol 3994.7 mg1331.6%

Sodium 7724.8 mg321.9%

Total Carbohydrates 314 g104.7%

Dietary Fiber 30.3 g121.3%

Sugars 6.6 g

Protein 583 g1165.3%

Vitamin A 3069.5% Vitamin C 140.9%

Calcium 18.5% Iron 588.7%

*Based on a 2000 Calorie diet

Pennsylvania Dutch Scrapple Recipe