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Scrapple (Philadelphia)


2 lbs. pork shoulder
5 cups water
1 onion, sliced
1 small bay leaf
1 cup white cornmeal
2 tsp. salt
1/4 cup minced onion
1/4 tsp. thyme
1 tsp. sage
1/4 tsp. pepper


Combine pork, 1 quart of water, onion slices and bay leaf in saucepan. Cover and simmer 1 hour. Drain pork and reserve broth. Discard bones and chop meat fine. Mix cornmeal, 1 cup water, salt and 2 cups reserved broth in a saucepan. Cook, stirring, until thick. Stir in meat, minced onion, thyme, sage and pepper. Cover and simmer 1 hour. Pour into a 9 x 5 loaf pan and chill until firm. Cut into slices, dust lightly with flour and fry in heated shortening until browned on both sides. Serve at once.Makes about 6 servings.