For the last few weeks, Jeff has experimented with scrapple recipes. He tried different ratios of flours (buckwheat, wheat and cornmeal), different meat combinations and finally came up with something that even Tina will eat:
Ingredients:
- Pork bones for stock
- Bouillon or seasoned chicken stock (enough for 1 gallon)
- 1 lbs of pork sausage
- 1 cup buckwheat flour
- 2 cups cornmeal
Prepare Pork Stock – about 1 gallon:
- Boil pork bones in 1 gallon seasoned chicken broth (bouillon cubes/powder works)
- Season to taste with salt and pepper
- Strain the broth, making sure no small bones make it through the strainer
- Depending on how much meat was on the bones, may want to save any pieces of meat in a separate bowl
Prepare Meat:
- Brown 1 lb of pork sausage until crumbled and well cooked
- Mix in any of the pork meat left over from making stock (if desired)
- Run the meat and sausage mixture through a meat grinder (we use the KitchenAid attachment) or use a food processor to make sure the meat is very finely ground – almost smooth, otherwise the scrapple will have a very coarse texture
Making Scrapple:
- Mix 1 cup buckwheat flour and 2 cups of cornmeal
- Add the ground meat to the stock and bring back to a boil
- Slowly start adding the flour mixture, stirring constantly – add a little at a time
- When the mixture is thick enough that your spoon can stand in it, stir and boil for another 5-10 minutes (not all the flour may have been used)
- Pour the hot mixture into greased loaf pans (bread pans)
- Let these cool completely
- Remove the scrapple from the pans and let it dry out in the refrigerator overnight
- Slice into 1/4 inch slices and fry until crisp – serve with syrup if desired, and fried eggs
Left-over scrapple can be wrapped in freezer paper and kept refrigerated for a week. To freeze it, it is best to slice the scrapple and place freezer paper in-between each slice, then wrap everything in freezer paper and place in freezer.
