Cornmeal Or Oatmeal Scrapple

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Servings: 1 Difficulty: Advanced
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Traditional homestyle meatloaf spread sliced and fried for a crispy, savory breakfast classic.
Cornmeal or Oatmeal Scrapple recipe image

Scrapple is a beloved Pennsylvania Dutch staple that transforms humble pork trimmings and grains into a delicious, protein-rich breakfast treat. This recipe combines lean pork and a veal knuckle for a rich, savory broth, then mixes in cornmeal or oatmeal along with aromatic spices like sage, thyme, and mace. The mixture is simmered until thick, set into a loaf, and chilled until firm. When sliced thinly and pan-fried, the exterior becomes beautifully crisp and golden while the interior remains tender and flavorful. It’s a comforting, hearty dish perfect for weekend brunches or a rustic morning meal, offering a unique texture and taste that is both nostalgic and satisfying.

Cornmeal or Oatmeal Scrapple recipe image
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Cornmeal Or Oatmeal Scrapple

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 1336.2

Description

Scrapple is a beloved Pennsylvania Dutch staple that transforms humble pork trimmings and grains into a delicious, protein-rich breakfast treat. This recipe combines lean pork and a veal knuckle for a rich, savory broth, then mixes in cornmeal or oatmeal along with aromatic spices like sage, thyme, and mace. The mixture is simmered until thick, set into a loaf, and chilled until firm. When sliced thinly and pan-fried, the exterior becomes beautifully crisp and golden while the interior remains tender and flavorful. It&# 226;ÂÂs a comforting, hearty dish perfect for weekend brunches or a rustic morning meal, offering a unique texture and taste that is both nostalgic and satisfying.

Ingredients

Directions

  1. Place the lean pork, veal knuckle, chopped onions, and 2 teaspoons of salt into a large stockpot.
  2. Cover the ingredients completely with water and bring to a boil.
  3. Reduce heat to low, cover, and simmer for 2 hours, or until the meat is very tender and falls off the bone.
  4. Remove the meat from the broth and let it cool enough to handle.
  5. Discard the veal knuckle bones and grind the pork meat using a meat grinder or food processor.
  6. Strain the broth through a fine-mesh sieve to remove any solids, then skim off excess fat from the top.
  7. Return the strained broth to the pot and add the ground pork.
  8. Stir in the remaining 3 teaspoons of salt, black pepper, thyme, sage, and mace.
  9. Gradually stir in the oatmeal (or cornmeal) while the broth is hot.
  10. Cook slowly over low heat for 1 hour, stirring frequently to prevent sticking, adding more hot water if the mixture becomes too thick.
  11. The mixture should reach a thick, mush-like consistency.
  12. Pour the hot mixture into greased loaf pans.
  13. Refrigerate the pans for several hours or overnight until the scrapple is completely hardened and firm.
  14. To serve, slice the hardened scrapple thinly and fry in a little oil over medium heat until crisp and browned on both sides.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1336.2kcal
% Daily Value *
Total Fat 57.2g88%
Saturated Fat 19.0g95%
Cholesterol 292.6mg98%
Sodium 24608.4mg1026%
Total Carbohydrate 81.5g28%
Dietary Fiber 13.8g56%
Sugars 2.2g
Protein 118.8g238%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: scrapple, pork, cornmeal, oatmeal, breakfast, pancetta, traditional, homemade, savory, frying, pa dutch, meatloaf, spices, sage, thyme, comfort food, rustic, brunch, protein, grain
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