Recipe 591 - Scrapple (Ponhaus)
Recipe 591 - Scrapple (Ponhaus)
(by Shirley McNevich)
1 quart water
1 pint water
1/2 cup cornmeal
1/2 cup flour
1/2 cup buckwheat flour
1 1/2 tsp. salt
3/4 tsp. pepper
1lb. fresh ground pork sausage (not in the skin)
6oz. ground calf's liver
When ordering the pork sausage and calf's liver, ask your butcher to grind them for
you. In a saucepan add 1 quart + 1 pint of water, ground sausage, ground liver, salt,
and pepper--if mixture is not covered with water add more water until everything is
covered. Cook on medium heat for 30 minutes--stir occasionally. Once cooked, drain
and keep the broth. Measure the broth and add enough water so you have 1 qt. and
1 pt. of broth. In a bowl add cornmeal, flour, and buckwheat flour--add broth slowly
and stir. Slowly add the flour/broth mixture to the meat mixture in the saucepan. Stir
and cook for 15 minutes over medium heat. When cooked, pour entire mixture into a
greased loaf pan. Let it cool, and then place in refrigerator for 24 hours. The next day,
use a knife to go around the edges of the loaf pan and flip pan upside down onto a
plate. Use a sharp knife to slice loaf into pieces (like you're slicing a loaf of bread).
Use a frying pan with canola oil over medium heat--brown one side of each piece of
scrapple, then the flip side. Top with molasses or apple butter for serving. Refrigerate
unused pieces.
Continue to:
Other Recipes:
- 711 - Vanilla Brownies
- 572 - White Tube Pan Cake
- 676 - Orange Brownies
- 511 - BBQ Chicken and Rice
- 744 - Peppermint Patties
- 656 - Blueberry Pancakes
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
