Scrapple?

Never tried it. The pig's head and scrap parts are not my thing, but I guess I'd try it.
 
Well find a basic recipe for one loaf, and add 10-12 habaneros. Post back.
 
thehotpepper.com said:
Never tried it. The pig's head and scrap parts are not my thing, but I guess I'd try it.
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lol the only reason I get a pigs head is because we usually do at least 1 pig roast a year
 
this is not the traditional way to make it but its the only way i can stomach it..lol

my grandfather and father love this..me well not so much..lol

This is a Pennsylvania Dutch breakfast meat, in case you hadn't heard of it before. It is best sliced thick and fried to a crisp on the outside. The inside will still be soft.

3 pounds pork butt
-------------------------------------------------------------------------------------
2 cups cornmeal (or use 1 cup buckwheat flour and 1 cup corn meal)
-------------------------------------------------------------------------------------
3 teaspoons sage
1 1/2 teaspoons savory
1/2 teaspoons mace
2 1/2teaspoons salt
2 1/2 teaspoons black pepper
1/2 teaspoons white pepper

Boil pork in 4 quarts of water. Pull pork off the bones with your fingers to ensure no bones or fragments are present.
Chop up pork until fairly fine. Sort out any unwanted parts like hard grizzle. Return meat to pot with 3 quarts of the stock and bring to a boil.
Add the herbs.
Slowly add 3 cups cornmeal while stirring briskly. (*5) Reduce heat to simmer. Simmer mixture for about 20 minutes. Pour into loaf pans. Let cool and set. Refrigerate or freeze.
Then we cut the loaves into 1/2 inch thick slices and froze them between papers for easier separation for breakfast.
 
BamsBBQ said:
this is not the traditional way to make it but its the only way i can stomach it..lol

my grandfather and father love this..me well not so much..lol

This is a Pennsylvania Dutch breakfast meat, in case you hadn't heard of it before. It is best sliced thick and fried to a crisp on the outside. The inside will still be soft.

3 pounds pork butt
-------------------------------------------------------------------------------------
2 cups cornmeal (or use 1 cup buckwheat flour and 1 cup corn meal)
-------------------------------------------------------------------------------------
3 teaspoons sage
1 1/2 teaspoons savory
1/2 teaspoons mace
2 1/2teaspoons salt
2 1/2 teaspoons black pepper
1/2 teaspoons white pepper

Boil pork in 4 quarts of water. Pull pork off the bones with your fingers to ensure no bones or fragments are present.
Chop up pork until fairly fine. Sort out any unwanted parts like hard grizzle. Return meat to pot with 3 quarts of the stock and bring to a boil.
Add the herbs.
Slowly add 3 cups cornmeal while stirring briskly. (*5) Reduce heat to simmer. Simmer mixture for about 20 minutes. Pour into loaf pans. Let cool and set. Refrigerate or freeze.
Then we cut the loaves into 1/2 inch thick slices and froze them between papers for easier separation for breakfast.
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What's Savory? I've never heard of the stuff!
 
Rapa Scrapple is king, if anyone here is willing to eat a raw oyster, what wrong with a little pig brains, bones, hair,snouts etc etc etc
 
Here's my recipe for scrapple...

6 eggs, beaten
1 pound of good quality smoked bacon

cook, eat, smile.

Life's too short to eat the leftover bits. Save them for the compost pile.
 
Scrapple is some good stuff, but i don't eat it very often. Try putting some Cape Fear Red Savina sauce on it. That kicks ass.
 
rainbowberry said:
Don't you ever cook that for me, I mean I love pork scratchings but I swear Scrapple would be my worst dinner nightmare.
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I won't cook it for you. I won't even cook it for myself.
 
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