Free Recipe Friday — Scrapple
AmishReaders, we hope you’ve enjoyed our month-long celebration of “Free Recipe Fridays.” Author Georgia Varozza declares today’s recipe as her absolute favorite from The Homestyle Amish Kitchen Cookbook. She fondly remembers making this recipe often when her sons were growing up, and she still makes this quintessential Amish dish several times a year.
Scrapple
1 ½ lb. ground pork
5 cups water, divided
1 tsp. salt
½ tsp. sage
1 cup cornmeal
Break up the ground pork into small pieces in a large saucepan. Add 4 cups of water and stir, separating the pork well. Heat to boiling, reduce to simmer and cook 30 minutes. Remove meat from stock, reserve 3 cups of the stock, and add to it salt and sage.
Combine the cornmeal with 1 cup cold water (you can make part of this liquid milk, which will make the scrapple brown better when fried). Add this cornmeal/water mixture gradually to the hot stock; bring to a boil, reduce to simmer, cover, and cook 15 minutes. Stir in cooked ground pork. Pour into a loaf pan (9 ½ x 5 x 3-inches) and chill well for 24 hours. Slice ¼- to ½-inch thick. Fry pieces in hot oil quickly, turning only once. Allow room in the pan to turn. Serve hot either plain or with syrup.
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This recipe is close to my mom’s fried corn meal mush! She used ham and than let it set and fry! My son always wants it and he’s grown and married!
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