Grandma's Pork Scrapple
Ingredients
1 pound ground pork
1 cup cornmeal
14 1/2 ounces can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour or corn starch
1/4 teaspoon freshly ground pepper
2 tablespoons vegetable oil
Preparation
1
In a large saucepan combine pork, cornmeal, chicken broth, thyme, and salt. Bring to a boil, then reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
2
Line a 9-inch loaf pan with waxed paper, letting paper extend 3 to 4-inches above the top of the pan. Spoon the pork mixture into the pan, cover and chill in the refrigerator 4 hours or overnight.
3
Unmold and cut scrapple into squares.
4
Combine flour and pepper; dust squares with flour mixture.
5
In large skillet brown scrapple on both sides in a small amount of hot oil.
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About
My Grandmother, who owned a diner in San Francisco for many years, used to make us her fabulous scrapple with perfectly poached eggs for breakfast. I loved waking up to the sounds of her clanging around in the kitchen, and when I smelled the succulent pork I knew what would be on the table: Scrapple! Unfortunately, she never wrote down her recipe (or any of her recipes for that matter) so her exact dish is lost to me. I know she used pork sausage, cornmeal, and fried it in bacon fat from the large coffee tin she kept near her stove. Scrapple was definitely a classic in our family. Photo by Flickr user Mandydale.
Yield:
12
Added:
Thursday, March 11, 2010 - 12:58pm
