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Pennsylvania Dutch Scrapple

Ingredients
  Pork neck bones 2 Pound
  Onion 1 Large, finely chopped
  Cornmeal 2 1⁄2 Cup (40 tbs)
  Butter/Margarine 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Place neck bones, onion, salt and pepper in crock pot; add enough water to cover.
Cover and cook on low setting for 7 to 12 hours.
With slotted spoon, take neck bones from broth.
Remove meat from bones and return to broth in crock pot.
Stir in cornmeal.
Cover and cook on low setting for 6 to 10 hours (on high setting for 2 to 3 hours).
Taste for seasoning.
Pour cornmeal mixture into 2 lightly oiled loaf pans.
Chill overnight.
Cut into 1/2 inch slices and fry.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Equipment: 
Crock Pot
Ingredient: 
Pork

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