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Scrapple-Ponhaws_1

Scrapple (Ponhaws recipe image
Scrapple is a traditional Pennsylvania Dutch dish that transforms humble ingredients into a delicious comfort food. This recipe features a rich broth made from simmered pork head meat, combined with yellow cornmeal and seasoned with sage, salt, and pepper. The mixture is cooked until thick and set into a loaf, then sliced and pan-fried to achieve a golden, crispy exterior with a soft, savory interior. It is an excellent addition to a hearty breakfast or a rustic dinner, offering a unique texture and deep, earthy flavors that pair well with maple syrup or apple butter.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 84.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
Scrapple is a traditional Pennsylvania Dutch dish that transforms humble ingredients into a delicious comfort food. This recipe features a rich broth made from simmered pork head meat, combined with yellow cornmeal and seasoned with sage, salt, and pepper. The mixture is cooked until thick and set into a loaf, then sliced and pan-fried to achieve a golden, crispy exterior with a soft, savory interior. It is an excellent addition to a hearty breakfast or a rustic dinner, offering a unique texture and deep, earthy flavors that pair well with maple syrup or apple butter.
Ingredients
  • 1 whole Hog's head
  • 1 x Water
  • 1 Salt & pepper
  • 1 teaspoons Sage, powdered
  • 1 Corn meal, yellow
Directions
  1. 1
    Clean the hog's head thoroughly, removing eyes and brains, and scrape any remaining impurities.
  2. 2
    Place the cleaned head in a large kettle and cover with 4 to 5 quarts of cold water.
  3. 3
    Bring to a gentle simmer and cook for 2 to 3 hours, or until the meat falls easily from the bones.
  4. 4
    Skim off excess grease from the surface of the broth.
  5. 5
    Remove the meat from the bones, chop it finely, and return it to the broth.
  6. 6
    Season the mixture with salt, pepper, and 1 teaspoon of powdered sage.
  7. 7
    Gradually sift in yellow cornmeal while stirring constantly to prevent lumps.
  8. 8
    Continue stirring and cooking slowly for 1 hour until the mixture thickens to the consistency of soft mush.
  9. 9
    Pour the hot mixture into greased oblong tins and let cool completely.
  10. 10
    Refrigerate the set scrapple until firm enough to slice.
  11. 11
    Cut the scrapple into thin slices and pan-fry in hot fat until crispy and brown on both sides.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 84.2kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 8.8mg1%
Total Carbohydrate 20.8g7%
Dietary Fiber 6.8g28%
Sugars 1.5g
Protein 4.3g9%

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

Note

Allow the scrapple to cool completely in the refrigerator before slicing for clean cuts. Store leftovers in an airtight container in the fridge for up to a week.

If a whole hog's head is unavailable, you can substitute with pork shoulder scraps or bones to make the broth, though the texture may vary slightly.

Watch the mixture carefully while adding cornmeal and simmering, as it can scorch easily if not stirred constantly.

For a crispier result, ensure the frying fat is sufficiently hot before adding the slices.

Keywords: scrapple, pork, cornmeal, sage, pa dutch, breakfast, fried, loaf, comfort food, traditional, homemade, side dish, pan-fried, crispy, savory, meat, grits, simmered, classic, rustic
Read it online: https://www.chefs-mate.com/recipe/scrapple-ponhaws-2/