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  Pig's head 12 Pound, cut into thirds and soaked in acidulated water for 2 hours, parboiled in fresh water for 10 minutes and rinsed
  Salt 1 Teaspoon
  Peppercorns 6
  Whole cloves 3
  Bay leaf 1
  Cornmeal 2 Cup (32 tbs)
  Onion 1 , finely chopped
  Cayenne pepper 1⁄4 Teaspoon
  Freshly grated nutmeg 1⁄2 Teaspoon
  Rubbed sage 1⁄2 Teaspoon
  Freshly ground pepper To Taste

In a heavy pot, combine the parboiled pig's head, 1 teaspoon [5 ml.] of the salt, the peppercorns, cloves and bay leaf.
Bring to a boil, cover, and simmer for three hours, or until the meat falls off the bones easily.
Strain this stock and reserve it.
Remove the meat from the bones and chop it; reserve it.
Reheat the stock.
Gradually add the cornmeal, stirring constantly until thick about 15 to 30 minutes.
Add the meat, onion, cayenne, nutmeg and sage; season with salt and pepper.
Pour the mixture into two greased 8-by-3-inch [20-by-8-cm.] loaf pans.
Refrigerate the scrapple until it is set.
It will keep in the refrigerator for up to one week.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1369 Calories from Fat 338

% Daily Value*

Total Fat 38 g57.9%

Saturated Fat 9.6 g48%

Trans Fat 0.1 g

Cholesterol 598.7 mg199.6%

Sodium 797.4 mg33.2%

Total Carbohydrates 44 g14.7%

Dietary Fiber 4.7 g18.9%

Sugars 1.5 g

Protein 201 g402.2%

Vitamin A 2.5% Vitamin C 3.7%

Calcium 7.4% Iron 66%

*Based on a 2000 Calorie diet

Scrapple Recipe