Scrapple or pawnhaas 2

1 batch

Ingredients

Quantity Ingredient
8 pounds Meat
6 pounds Broth
2 pounds Cereal
1 each Bay Leaf; crushed
1 tablespoon Sage; if desired
2 tablespoons Salt
1 tablespoon Sweet Marjoram
2 tablespoons Pepper
½ tablespoon Nutmeg; ground, if desired
1 teaspoon Red Pepper; if desired
2 teaspoons Onion Powder; if desired

Directions

To make scrapple, cook heads, bones, or any other meat scraps and water in a heavy pot until meat falls easily from the bones. Remove the meat and grind finely. Strain the broth and return it to the pot with ground meat. Bring to a boil and slowly add the cereal thickener, stirring constantly to avoid lumps. Boil the mixture for 30 minutes, stirring constantly to prevent scorching. A few minutes before removing the mixture from the heat season with listed seasonings.

When the mixture has thickened and begins to leave the sides of the pot, pour it into loaf pans and chill quickly. Scrapple may be frozen for up to 2 months. To serve, slice and fry quickly, as you would thick bacon.

NOTE:

Usually the cereal added is cornmeal, but some of the cornmeal may be replaced with buckwheat flour in a ratio of 2 parts cornmeal to 1 part buckwheat flour. A small amount of wheat germ may also replace some of the cornmeal.

Source: Stocking Up, Rodale Press, Inc. Entered into Meal-Master by Stephen Haffly

Submitted By STEPHEN HAFFLY On 05-15-95

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