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Pork Scrapple

Western.Chefs's picture
Ingredients
  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
Directions

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

Course: 
Breakfast
Method: 
Saute
Ingredient: 
Pork

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