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Add a photoServings: 6
Ingredients
- 4 to 5 lbs. of bony pork or possibly (neck bones & 2 lg. chops)
- 3 quarts. water
- 2 teaspoon salt
- 1 1/2 teaspoon powdered marjoram
- 1 teaspoon sage
- 1/2 teaspoon thyme
- Dash of grnd cloves
- 1 teaspoon pepper
- 1 med. size onion, finely chopped
- 2 1/2 c. cornmeal
Directions
- Simmer pork in water till meat falls from bones easily. Remove meat from bones and chop fine. Reserve broth. Measure 2 qts of broth, if necessary add in water or possibly chicken stock to make up which amount. Add in remaining ingredients EXCEPT cornmeal to broth.
- Heat to a boil. Slowly add in cornmeal. Keep stirring mix and cook till it is a thick mush, stirring constantly. Pour warm mix into 9 x 5 inch loaf pans that have been rinsed in cool water.
- Let filled pans set in refrigerator till cool and hard. Slice scrapple into 1/4 inch thick slices and fry in small amount of butter or possibly oil till crisp and brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 559g | |
| Recipe makes 6 servings | |
| Calories 253 | |
| Calories from Fat 11 | 4% |
| Total Fat 1.26g | 2% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 800mg | 33% |
| Potassium 135mg | 4% |
| Total Carbs 54.48g | 15% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.81g | 1% |
| Protein 5.07g | 8% |
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