Philadelphia Scrapple – My Version

Philadelphia Scrapple

Philadelphia Scrapple

Cooking time: about 4 hours   Servings: 12-24 servings

INGREDIENTS:

  • 2-3 lbs stewing hen (you’ll need about 6 cups of ground meat)
  • 2 cups yellow cornmeal
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon sage
  • 1 tablespoon salt
  • 1 teaspoon white pepper (optional)
  • 2 teaspoons black pepper

DIRECTIONS:

Slow cook stewing hen until tender.  Remove meat from skin and bones and cut meat into pieces.  Place meat back into cooking water with sage and cayenne pepper and simmer 2 to 3 hours.  Drain and reserve stock.

Chop meat with a knife or food processor, being careful not to grind it too fine. Set aside.

(Note that i had already done all the above and just froze ground meat separately from plain chicken stock – i only add spices when ready to make this recipe)

Measure 5 cups of stock and return to pot.  Bring to a simmer, add meat, cornmeal, salt, and peppers, then stir constantly until thick and smooth – about 15 to 30 minutes.

Pour mixture into 2 loaf pans and refrigerate until completely chilled.  Un-mold scrapple.  Slice and fry until golden brown and crispy on both sides.

f63fcfd9-0635-4b37-a955-5dd04bab8984-546-000000b5579e72d1_file14c0cc01-5ed4-4a11-ab59-c240ae9edce6-550-000000b67f2db213_file0c891530-3aa2-426b-80f9-2fcd3adacd04-550-000000b6bed2227d_file

279937b3-f0dd-43a9-8513-cb49506aef51-550-000000b75af7d97e_file
Whilst stirring, you may need to break up clumps of corn meal
eceff7d9-e70d-45e5-ace9-0beaa2699e1a-550-000000bf9700699d_file
Whilst stirring, you may need to break up any clumps of corn meal.
40045c0e-c385-4c0d-b6ca-a209cfc918f3-550-000000c1337eaa2a_file
The mixture needs to be thick to hold together once you’ve removed from pan.
img_7735
Refrigerate or cool outside like i did here since it’s colder outside than in the frig anyway!

 

5a4e05c4-85b2-4187-a52f-a240eee98464-653-0000011eb9041f73_file
No need to grease or butter the loaf pan, but definitely sliding a knife around the edge to loosen really helps it ease out of the pan.
90041f99-ff61-464c-8ced-06c64324c3ad-803-0000018e3fd76347_file
I’m using beef fat here for frying, but butter or olive oil works just as well.

Sliced Scrapple0b0399a4-06d6-4ae8-a464-244b8ce8eb8a-803-000001916eaef832_file

b282b3f7-e7fc-4bb1-8f69-51deccc9d150-803-000001924c405037_file
Fry on low-medium heat, then carefully flip to reveal this crispy brown side, fry the other side, then ready to serve.
fabdb9d1-546e-48f9-98e3-11517be7f63e-803-000001935aa8e9cb_file
Philadelphia Scrapple with egg – this is just a terrible photo, but you get the idea.  Notice the pale yolk on our farm egg – that’s a winter egg.  No green grass out there now.
873f3e25-2296-470e-ad64-b7963786593e-803-00000194236eb929_file
Despite the savory aspect of scrapple, you may enjoy just a smidgen of syrup on this.  Try it on just a corner.  We are so fortunate to buy pure maple syrup from our neighbor – Coyote Orchard, Purdin, Missouri.
Scrapple with egg
Almost all gone! Yum!