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Philadelphia Scrapple



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  • Cooking Time: N/A

Philadelphia Scrapple

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Place pigs knuckles in a large pot; add pork, onion,
and water. Cook slowly, covered, for 2 1/2 hours;
drain, reserve broth. Chill meat and remove fat;
separate meat fron bones. Chop meat. Place meat in a
kettle with 2 qts of the reserved broth. Add salt,
pepper and sage; bring to a boil combine cormeal with
remaining 1 qt of reserved broth and stir into boiling
mixture. Cook over medium heat until thickened,
stiirring constantly. Cover and cook over very low
heat; stir again after 20 minutes.
Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and
chill overnight. Cut into slices, coat with flour and
brown in butter or bacon fat. Serve hot with fruit
for a hearty breakfast.


Ingredients:

4 Pigs knuckles
1 Pound lean pork
1 lg Onion, stuck with 3 whole
Cloves
3 qt Water
1 1/2 ts Salt
1 tb Pepper
1 ts Ground sage
3 c Cormeal
All-purpose flour, for
Dredging sliced scrapple
Butter, back fat or
Vegetable oil for frying

Serves:

1 Servings
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