LOCATION: Recipes >> Preserving Meats >> Scrapple 13
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Scrapple 13
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Old-Fashioned Scrapple
1 pound boneless cooked pork loin, chopped
1 cup cornmeal
14 1/2-ounce can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 tablespoons vegetable oil, as needed
In a large saucepan combine pork, cornmeal, chicken broth, thyme
and salt. Bring to a boil, stirring often. Reduce heat and simmer
about 2 minutes or until mixture is very thick, stirring constantly.
Line an 8 x 8 x 2-inch baking pan or a 9 x 5 x 3-inch loaf pan with
waxed paper, letting paper extend 3-4 inches above top of pan.
Spoon pork mixture into pan. Cover and chill in the refrigerator
4 hours or overnight. Unmold; cut scrapple into squares. Combine
flour and pepper; dust squares with flour mixture. In large skillet
brown scrapple on both sides in a small amount of hot oil.
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