Scrapple

The breakfast recipe you didn’t know you were missing.
Picture from tastecooking.com

Are you looking for an unusual, but delicious recipe for your holiday breakfast? Look no further. It’s my pleasure to introduce you to an old family recipe: Scrapple. I grew up in Missouri and always thought scrapple was a southern thing, however, when researching, I found it is actually an old German recipe from the Philadelphia region. It was usually made after hog butchering and used left over meat and broth. Since hog butchering isn’t that common these days, this recipe uses ground pork and beef. As I stated before, this recipe is old, and measurements aren’t quite what we are used to. I will put it here as written and add notes to help you along.

Scrapple
(Prize Winning Recipe from a 1931 cookbook)

2 cups ground pork ( 1lb.)
2 cups ground beef (1lb.)
3 cups meat broth
1 cup corn meal
1 ½ tsp salt
¼ tsp pepper
1 ½ tsp sage
cayenne pepper to taste

Brown the ground meats. While browning, chop your pieces of meat as small as possible. (I have used 100% pork before and it worked fine. I’ve never used 100% ground beef, so I can’t speak to that.)

Combine meats and broth in a large pan. Heat to boiling.

Add seasonings. Stir in cornmeal slowly, stirring constantly. Cook 20-30 minutes until thickened.

Pour into a mold. I use a bread pan lined with parchment or waxed paper to make it easier to remove from the pan. Chill until firm.

Cut into slices about 1/3 to 1/2 inch thick and fry in oil until browned.

This is a great side dish for eggs, pancakes, or all by itself.

If you want to know more about scrapple, read here.

Have you ever had scrapple? What’s a favorite breakfast recipe you enjoy?

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Cathy Johnmeyer

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