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Culinary Sleuth

 

Modern Day Scrapple

  • 2 pounds ground lean pork
  • 1 pound beef liver
  • 1 cup buckwheat flour
  • 3 cups yellow corn meal
  • 4 tablespoons salt
  • 4 teaspoons freshly ground black pepper
  • 2 teaspoons sage
  • 2 teaspoons ground mace
  • 2 teaspoons ground coriander
  • 2 teaspoons ground thyme
  • 2 teaspoons whole sweet marjoram
  • 3 quarts of water

In a large pot bring the water to a boil. Add beef liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return chopped liver to the pot. Add the ground pork, a little at a time, and stir. Simmer for 20 minutes.

In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, stirring constantly. Simmer gently for one hour, stirring frequently. Use lowest possible heat, as mixture scorches easily.

Pour into two greased loaf pans. Bounce the pans a couple of times so that the Scrapple settles, and let cool. Let the Scrapple set in the refrigerator overnight.

When you arise in the morning, remove the scrapple from the refrigerator and cut into to 3/8 inch slices.

To freeze, lay a sheet of waxed paper between slices, place in freezer bags.

To serve: Thaw slices and dust with flour. Fry in either bacon grease or lard until golden brown. Do not use a cooking spray. It will not taste right and ruin the scrapple.

 

Scrapple

 

Copyright © 1998, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.

 
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This page created 1998 and modified February 2007


 

 
 

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