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Scrapple (Pennsylvania)


4 - 6 lb. fresh pork shoulder, chicken parts or whole chickens
3 ham hocks
1 clove garlic
1 small onion chopped
1 cup flour
2 - 3 lbs white corn meal
summer savory


Simmer meat covered with water, garlic, and onion. Remove the garlic after the mixture has boiled a few minutes. Remove from heat when the meat begins to fall away from the bones (approx. 4 hours). Cool, remove all bones, skin and grizzle. Strain liquid. (approx. 2 - 1/2 qts.). Shred meat and combine with a modest amount of fat (1/2 cup) skimmed from the liquid and reserved liquid to simmer. (It is a good idea to hold out some liquid) Bring to a simmer, add salt, pepper, summer savory, and thyme to taste. (1/4 tsp. salt, 1/4 tsp. pepper, 2 tsp. summer savory, 1 tsp. thyme) Be sure that there is enough liquid to accept white corn meal in sufficient quantity to adhere the meat together.Add liquid from reserve.Mix in flour. (Becomes as thick as gravy.)Begin adding and stirring in corn meal until quite thick. (Gets so thick that it is difficult to stir with heavy spoon. Similar to pie crust but not quite as thick.) Spread in loaf pan. Refrigerate, or freeze. Slice and brown in frying pan.