Subj : 11/9 Nat'l Scrapple Day 2
To : All
From : Dave Drum
Date : Fri Nov 08 2024 04:09 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crusty Scrapple
Categories: Pork, Offal, Herbs, Chilies
Yield: 6 Servings
3 lb Pork ribs
1 ts Salt
1 California bay leaf
2 ts Thyme leaves; NOT ground
- thyme
5 Whole cloves
2 lg Yellow onions
1 c Cornmeal (coarse)
1/2 ts Cayenne; or more to taste
1/2 ts Sage leaves; NOT powdered
- sage
1 lb Pork liver
3 cl Garlic
1/4 lb Butter
Peel and dice one onion. Simmer pork ribs with salt, bay
thyme, cloves and onion in the water till the meat falls
off the bones. Remove the bones and gristle, rub the
meat into fibers (with your fingers), and reduce this
pork liquor to about 4 cups by further boiling.
Cool 1 cup of the pork liquor and mix it with coarse
corn meal and cayenne. Add the sage, rubbing it between
your fingers to crush it as you put it in.
In your Cuisinart, using the steel blade, grind pork
liver, the other onion, and the garlic cloves. Fry the
resulting slurry in butter. Add the cornmeal mixture and
the pork-liver mixture to the pork liquor and simmer the
whole thing over a very low flame (or in the top of a
double boiler) for half an hour. Spread thin into two
9-inch square pans to cool. (The pans needn't be greased)
To serve, cut and fry squares or fingers with eggs fried
to your liking on the side.
NOTE: A rough, livery, crusty scrapple.
Yield: 6 to 8 servings.
Mary-Claire van Leunen; DEC Systems Research Center,
Palo Alto CA
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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