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Pennsylvania Dutch Scrapple

Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party

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