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Scrapple

  • 400 g Pork, roughly cubed
  • 1 t Black Peppercorn, ground
  • 1/2 t Medium-Grain Salt
  • 1/2 t Dried Sage Leaves
  • 1/4 t Paprika
  • 1/4 t Dried Cayenne Pepper, ground
  • 1/4 t White Peppercorn, ground
  • 1/8 t Allspice, ground
  • 800 g Water, for simmering
  • 100 g Pork, sliced (optional)
  • 160 g Dry Polenta or Cornmeal
  • 1/2 t Medium-Grain Salt
  • Cornmeal or Flour, for dusting
  • Neutral Oil, for pan frying

Cornmeal will result in a much thicker scrapple.

  1. Braise. Combine pork shoulder, spices, and water in large saucepan. Bring to simmer, cover, and cook at a very low simmer for 2 hours until fork tender.
  2. Chop pork. Remove pork and roughly chop into bite sized pieces. Set aside.
  3. Cook polenta. Stir in salt and polenta, and simmer 30 minutes until very thick and tender.
  4. Rest. Combine polenta and meat mixture. Remove from heat, and rest 30 minutes to cool almost to room temperature.
  5. Wrap. Line a container with plastic wrap. Transfer scrapple, wrap and seal, and transfer to refrigerator.
  6. Chill 8-24 hours until fully chilled.
  7. Unwrap. Unwrap the scrapple, and slice 15 mm slices. Dust with cornmeal to dry surface.
  8. Pan fry. Heat oil in heavy pan over medium heat. Pan fry scrapple until browned and crispy.

Correct the amount of cooking liquid after braising if necessary: there should be about 720 g remaining.

  1. Mitzewich, John. "Taking the Scrap Out of Scrapple." Food Wishes. 17 December 2008. ↩