Scrapple or pawnhaas 1

1 batch

Ingredients

Quantity Ingredient
3 quarts Broth
2 cups Cooked Pork Meat; cut fine
2 teaspoons Salt
½ teaspoon Pepper
½ teaspoon Sage; if desired
Cornmeal

Directions

To make the broth:

Boil together one cleaned hog's head, with heart and liver and pieces of pork for several hours. Remove the meat from bones and grind.

To make the scrapple:

Bring the broth to a boil. Into it dribble cornmeal, stirring constantly, until the consistency of mush has been achieved. Add meat and seasonings.

Cook slowly in a heavy kettle or double-boiler, stirring constantly for the first 15 minutes and then frequently for a half hour. Pour into loaf pans about three inches deep and keep in a cool place. To serve, slice ¼ inch thick and fry in hot fat until brown on both sides.

Source: Edna Eby heller's Dutch Cookbook, revised Entered into Meal-Master by Stephen Haffly

Submitted By STEPHEN HAFFLY On 05-15-95

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