To get some brown color on the meat and garlic, I like to fry the meat in a little butter before covering it with liquid to stew. When you're cooking the meat, there are a couple extra steps that I feel will help enormously, without requiring too much extra work.Īdd garlic to the rendered fat until it browns before adding the cider or water to deepen the flavor of the pork. Apples and pork are always a good combination, and the acidity of hard cider helps pull nutrients and gelatin out of the bones and marrow, which helps the finished Scrapple hold together after it's set up. Personally, I like using cornmeal with a little buckwheat for flavor, and I like using cider instead of water when cooking the meat. Some folks use only cornmeal, some folks only buckwheat, some add wheat flour into the porridge binder. Fresh herbs like thyme, sage, savory or rosemary work well in there. A pinch of spices, like nutmeg, allspice, coriander seed or caraway can be fun. So when you want to go extra on it, there are a whole lot of things you can play with. Since this is a classic American recipe, that is the springboard that everyone jumps off before putting their own personal twists and turns on it. Mix it all together, put it in a loaf pan, then chill it till it's solid. Pull the meat off the bones, get rid of the gristle, and chop it up into small pieces. Strain the liquid off, and use that to make polenta. Simmer the meat for a couple hours, with just enough liquid to cover it. Neck bones work really well also, in place of the ham hocks. The ham hocks have a nice big bone in them, and I wanted the gelatin from the bone and cartilage to help bind and thicken the finished loaf. For this recipe, I used bone-in pork shoulder and unsmoked ham hocks. The good scraps go into sausages, and the offal tends to end up in pet food. All those scraps can be hard to get a hold of these days, unless you're butchering and dressing a whole hog. It was originally made with whatever leftover scraps you can get, like the little bit ends of chops that won't make a proper cut and organ meats like liver. It has not been tested for home use.Bone-in pork shoulder and unsmoked ham hocks can be used to make scrapple. This recipe was provided by a chef, restaurant or culinary professional. Unmold, slice and fry in clarified butter until golden brown. Pour into 3 loaf pans and refrigerate until solid, preferably overnight. Add a little stock or water, if needed, to ensure a smooth texture. Simmer until smooth and thick, about 15 minutes. Bring to a simmer over low heat.Īdd the cornmeal and stir, stir, stir. Measure 1 gallon of stock and return it to the pot along with the chopped meat and the salt, ground black pepper, cayenne, and sage. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.Īdd the meat to a food processor with the blade attachment and pulse to coarsely chop. Pour the solid contents onto a baking sheet so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.ĭrain and reserve the stock. To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves.
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