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Culinary Sleuth

 

Philadelphia Scrapple

  • 2 pounds pork shoulder (or pork butt)
  • 1 whole fresh pork hock
  • 2 cups yellow cornmeal
  • 1 teaspoon cayenne
  • 1 teaspoon sage
  • 1 tablespoon salt
  • 1 teaspoon white pepper
  • 2 teaspoons black pepper

Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.

Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.

Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, about 15 to 30 minutes.

Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides.

Makes 12 servings.

Nutritional information per serving: 265 calories; 14 g fat; 15 g protein; 18 g carbohydrates; 54 mg cholesterol; 583 mg sodium.

(Recipe courtesy Bette's Oceanview Diner.)

 

Scrapple

 
Paris

 

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

 

This page created 1998 and modified February 2007


 


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