Philadelphia Scrapple Recipe
Description: I was raised on this in Philadelphia and I combined several recipes in developing this ORIGINAL and AUTHENTIC RECIPE!
Recipe Category: Pork
Keywords: Meat, Weeknight, < 4 Hours
Aggregated Rating: ⭐⭐⭐⭐
Review Count: 5
Nutritional Information (Per Serving):
- Calories: 830.9
- Fat Content: 50.8g
- Saturated Fat Content: 18.5g
- Cholesterol Content: 163.6mg
- Sodium Content: 1893.7mg
- Carbohydrate Content: 49.2g
- Fiber Content: 5.3g
- Sugar Content: 0.7g
- Protein Content: 43.7g
Ingredients:
- 2 lbs ground pork
- 2 cups yellow cornmeal
- 1/8 cup dried basil
- 2 tbsp dried sage
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried marjoram
- 1 tsp black pepper
- 1 1/2 tsp ground nutmeg
- 1/2 tsp onion powder
Instructions:
| Step | Description | Time |
|---|---|---|
| 1 | In a large pot, barely cover pork with water (not too much water) and cook on high until pork turns a grey color and is tender. | PT30M |
| 2 | Strain all the water out real well and set pork aside. | – |
| 3 | Bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps. | – |
| 4 | Return meat to the cornmeal mixture and mix thoroughly. | – |
| 5 | Continue to stir over medium heat for additional 30 minutes. | PT30M |
| 6 | Add all of the seasonings and again mix thoroughly. | – |
| 7 | Pour into either loaf pans or loaf baking dishes and immediately chill in refrigerator. | – |
| 8 | To serve, slice in 1/2 inch thick slices and fry in a skillet, being careful not to burn the scrapple. | – |
| 9 | You may or may not wish to serve with ketchup on top of the individual slices. | – |
| 10 | Scrapple is an excellent addition at your breakfast with eggs and fried potatoes. | – |
Instructions:
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Prepare the Pork: In a large pot, barely cover the ground pork with water and cook on high heat until the pork turns a grey color and becomes tender. This should take about 30 minutes.
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Strain and Set Aside: Once the pork is cooked, strain out all the water and set the cooked pork aside.
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Cook the Cornmeal: Bring half of the pork stock to a boil and slowly add the yellow cornmeal, stirring constantly to prevent lumps from forming.
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Mix in the Pork: Return the cooked pork to the cornmeal mixture and mix thoroughly until well combined.
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Season: Add the dried basil, sage, salt, garlic powder, marjoram, black pepper, nutmeg, and onion powder to the mixture. Mix everything together thoroughly.
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Chill the Mixture: Pour the mixture into loaf pans or loaf baking dishes and immediately chill it in the refrigerator until it sets.
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Slice and Fry: Once chilled, slice the scrapple into 1/2 inch thick slices. Fry the slices in a skillet until they are golden brown on both sides, being careful not to burn them.
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Serve: Serve the scrapple slices hot, optionally with ketchup on top. It pairs well with eggs and fried potatoes for a delicious breakfast.
Enjoy your homemade Philadelphia scrapple, a hearty and flavorful dish that’s perfect for any meal of the day! 🍳🥓