1. Scrapple 1.2 For Sale
2. Scrapple 1.2 Cup
3. Scrapple 1.2 Download

Scrapple 1.2 For Sale

Cinesamples handbells. The New York Times; Sara Bonisteel/The New York Times

Ingredients

Ingredients 8 ounces Original Habbersett Scrapple, defrosted and sliced in 1 inch squares, 1/2 inch thick 1/2 brie cheese, sliced in 1- inch squares 5 ripe figs, sliced 1/4 inch thick 20 pre-toasted crostini Directions Heat nonstick pan over medium heat. While pan heats, slice scrapple in 1/2-inch-thick slices first, then into 1-inch squares. Once pan is heated, sear scrapple on each side 6. Slice scrapple into 1/2-inch-thick pieces, then pan fry or bake to form a crust on the surface. Weaver’s Lancaster pork scrapple is lean and flavorful, perfect for serving with breakfast or any meal. Scrapple toppings can include syrup, horseradish, mustard, apple butter or jelly. Simmer pork necks, covered in water, for 1 1/2 hours. Remove and cool, keep from stock. Remove meat from bones and chop coarsely. Aug 17, 2010  Fry sausage until browned. In large pot, bring 1/2 c. Water to boil. Meantime in bowl mix cornmeal, salt,sage, cayenne pepper and cold water. Stir constantly while pouring into boiling water. Cook for 15-20 mins. When done stir in sausage.

• 1 ½ cups ham broth or other meat stock (see recipe)
• 1 ½ teaspoons salt
• ¾ cup cornmeal, more for frying
• 1 pound ground pork (80/20, or 80 percent lean)
• 1 tablespoon grated onion
• ½ teaspoon ground black pepper
• 1 ½ teaspoons fresh sage, finely chopped
• Bacon fat, for greasing and frying

Scrapple 1.2 Cup

Preparation

1. Bring ham broth, 1 1/2 cups water and 1/2 teaspoon salt to a boil in the top of a double boiler over direct heat. Once boiling, sprinkle cornmeal into liquid, stirring constantly till mixture is smooth and starts to boil. Meanwhile, bring water to a boil in the bottom of the double boiler. Place the pot with hot cornmeal on top of the bottom of the double boiler, cover and cook for 45 minutes.
2. While the cornmeal mixture cooks, heat large nonstick skillet. Brown ground pork until cooked thoroughly. Remove from heat and let cool. Do not drain. Once the pork has reached room temperature, grind meat to a paste in a food processor.
3. Place puréed meat in a bowl and add grated onion, 1 teaspoon of salt, the pepper and the sage, and mix well. Add hot cornmeal mixture and combine thoroughly so no lumps remain.
4. Rinse 9-by-5-inch loaf pan in cold water and grease with bacon fat. Pack meat mixture in loaf pan and cover skin of meat with plastic wrap, pressing it against the surface. Meat mixture will be warm to touch. Let meat loaf come to room temperature, and then place in the refrigerator to chill overnight.
5. Remove plastic wrap and unmold scrapple onto a cutting board. Cut into 1/2-inch slices. Dust lightly with cornmeal and fry on both sides in a small amount of bacon fat.

Scrapple 1.2 Download