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LOCATION: Recipes >> Preserving Meats >> Scrapple 09

Print this Recipe    Scrapple 09

Oatmeal Scrapple

3 lbs pork, leftover scraps, or neck bones (pork shoulder is good)
2 med onions, chopped fine
3 quarts stock or water
Salt and Pepper to Taste
1/2 tsp nutmeg and allspice
4 Tbsp Summer savory or 6 Tbsp. Sage
18 oz non instant rolled oats
Veal Neck Bones (optional for richer stock)

Scrub bones or shoulder well and simmer all day in a large pot
covered with water. Let boiled meat cool in the pot overnight and
into the next afternoon.

Then pick the meat from the bones and run it through a meat grinder.
Chop onions fine and cook in stock until tender. Then add the
ground pork and seasonings. Add rolled oats. Boil until oatmeal
and Pork are done. (15 min. or so). Let cool and pour into loaf
pans. Cool completely and wrap in foil and refrigerate or freeqe.
Slice about 1/2 inch thick and fry on greased iron griddle until
browned on both sides.

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