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Last updated 6/12/2012 1:01:33 AM. Recipe ID 24835. Report a problem with this recipe.
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      Title: Scrapple
 Categories: Penn-dutch, Pork, Ceideburg 2
      Yield: 12 Servings
      4 lb Pork scraps with bones OR 1
           -hog's head, split
      1 ts Salt
      6    Peppercorns
      3    Whole cloves
      1    Bay leaf
      2 c  Cornmeal
      1    Onion, finely chopped
    1/4 ts Cayenne
    1/2 ts Freshly ground nutmeg
    1/2 ts Or more ground sage
           Salt and freshly ground
  Here's a Pennsylvania Dutch version of scrapple.  You'll probably have
  better luck rounding up pork scraps than a pig's head, although you
  could probably pick one up at an Asian or Latino market.
  Parboil pork scraps or head, in water to cover, for 10 minutes. Drain;
  discard water. return to pot with fresh water to cover, salt,
  peppercorns, cloves and bay leaf.  Bring to a boil, cover and simmer
  for 3 hours, or until meat falls off the bones easily.  Strain stock;
  reserve. Remove all meat from bones and chop; set aside.
  Reheat stock; gradually add cornmeal, stirring constantly until thick,
  about 15 minutes.  Add meat, onion, cayenne, nutmeg and sage; adjust
  seasonings with salt and pepper.  Pour into 2 greased loaf pans.
  Refrigerate until set.  Slice and fry for breakfast.  Will keep in the
  refrigerator for up to 1 week.
  Serves 12.

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Recipe ID 24835 (Apr 03, 2005)

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