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Pennsylvania Dutch Scrapple

  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

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

Side Dish
Crock Pot

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3309 Calories from Fat 1201

% Daily Value*

Total Fat 135 g207.8%

Saturated Fat 49.6 g247.8%

Trans Fat 0 g

Cholesterol 584.5 mg194.8%

Sodium 2792.2 mg116.3%

Total Carbohydrates 337 g112.3%

Dietary Fiber 34.5 g138.2%

Sugars 15.8 g

Protein 196 g392.4%

Vitamin A 15.4% Vitamin C 38.5%

Calcium 10.3% Iron 80.4%

*Based on a 2000 Calorie diet

Pennsylvania Dutch Scrapple Recipe