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Pork Scrapple

Western.Chefs's picture
  Pork shoulder 1 Pound (With Bone)
  Beef liver 1⁄4 Pound
  Boiling water 4 Cup (64 tbs)
  Brown whole grain farina/Fortified farina 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Cold water 1 Cup (16 tbs)
  Pepper 1⁄2 Teaspoon
  Minced onion 3 Tablespoon
  Whole cloves 4
  Powdered thyme 1⁄4 Teaspoon
  Powdered sage 1 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Flour 3⁄4 Cup (12 tbs)
  Salad oil/Fat 2 Tablespoon

Remove bones from the pork; then place bones and pork in a kettle with the beef liver.
Add boiling water; cover, and simmer over low heat for 1 hr.
Remove bones; drain off broth, reserving 2 c.
Grind the meats fine.
Then combine farina, salt, and cold water in top of a double boiler, over boiling water.
Stir in 2 c broth gradually, and cook until thickened, stirring frequently.
Add meats and rest of ingredients except flour and fat.
Cover and cook 1 hr.
Remove, and pour into a wet loaf pan 9"x5"x3".
Chill very firm; then cut into 1/4" slices.
Roll lightly in flour; saute in hot fat until golden brown.
Serve with syrup for breakfast, or as luncheon or dinner main dish.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2722 Calories from Fat 819

% Daily Value*

Total Fat 97 g149.7%

Saturated Fat 22.7 g113.5%

Trans Fat 1.2 g

Cholesterol 593.1 mg197.7%

Sodium 4324.6 mg180.2%

Total Carbohydrates 312 g103.9%

Dietary Fiber 16.3 g65%

Sugars 0.5 g

Protein 130 g260.4%

Vitamin A 400.8% Vitamin C 9.3%

Calcium 186.6% Iron 299.6%

*Based on a 2000 Calorie diet


Pork Scrapple Recipe