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.
