Scrapple 3

Ingredients

6 pound whole pork shoulder

  • 1 pound beef liver
  • 1 cup buckwheat flour
  • 3 cups yellow corn meal
  • 2 Tablespoons salt
  • 1 teaspoons black peppercorns, ground
  • 1 teaspoons sage, ground
  • 1 teaspoon rosemary, ground
  • 2 teaspoons whole coriander seeds, ground
  • 1 teaspoon whole allspice berries, ground
  • 3 quarts water

Directions

Place the pork shoulder in a large pot and cover with water boil until the meat falls from the bone (about 4 hours). Remove the pork and bones. Strain and reserve 6 quarts of the liquid.

Let the pork cool until it can be handeled. Cut it into pieces small enough for a meat grinder. Discard the pork bones and fat. This is enough meat for double the amounts in the rest of the recipe.

Boil the liver for 10 minutes. (Note if converting all the pork to scrapple is planned at this time boil 2 pounds of liver)

Let the meat, liver and liquid cool and refrigerate overnight.

Remove the fat from the top of the liquid. (Note: if only half the meat is to be converted at this time: freeze 1/2 the meat and 3 quarts of the liquid)

Put half of the pork and the 1 pound of liver through a meat grinder.

Measure 3 quarts of the liquid the pork was cooked in and put it in a large pot. Add the ground pork and liver.

Mix the buckwheat flour, corn meal, salt and spices in a large bowl. Add it to the meat and broth.

Bring to a boil stirring constantly. Reduce heat and boil for 15 minutes still stirring constantly.

Pour into greased loaf pans. (you will need two) This recipe will make two four pound pans. Bounce the pans a couple of times so the scrapple will settle, and let cool.

Let the scrapple set in the refrigerator overnight. (Note: Cut the scrapple into 3/8 inch pieces, dust with flour and place in convient sizes for freezing)

To serve, cut the scrapple into 3/8 inch slices and dust with flour. Fry in vegetable shortening.

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