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LOCATION: Recipes >> Preserving Meats >> Scrapple 14

Print this Recipe    Scrapple 14

Modern Day Scrapple

2 pounds ground lean pork
1 pound beef liver
1 cup buckwheat flour
3 cups yellow cornmeal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons ground sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts water

In a large pot bring the water to a boil. Add beef liver and boil
10 minutes. Remove the liver and either run through a chopper or
grab a knife and cut it in as small pieces as you can. Return
chopped liver to the pot. Add the ground pork, a little at a time,
and stir. Simmer for 20 minutes.

In a large bowl mix the buckwheat flour, corn meal, salt, and
spices; add to meat and broth slowly, stirring constantly. Simmer
gently for one hour, stirring frequently. Use lowest possible heat,
as mixture scorches easily. Pour into two greased loaf pans. Bounce
the pans a couple of times so that the Scrapple settles, and let
cool. Let the Scrapple set in the refrigerator overnight.

In the morning, remove the scrapple from the refrigerator and cut
into to 3/8 inch slices.

To freeze, lay a sheet of waxed paper between slices, place in
freezer bags.

To serve: Thaw slices and dust with flour. Fry in either bacon
grease or lard until golden brown. Do not use a cooking spray. It
will not taste right and ruin the scrapple.

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