Scrapple
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
33
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Trim the fat from around the top of the heart and remove the sinews
2
Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver
3
Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones
4
Strain the broth into a clean pot
5
Discard the bones and put the meat through a coarse grinder
6
Grind the heart and liver as fine as possible and combine the 2 meat mixtures
7
Bring the broth to a simmer
8
Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly
9
Reduce heat to medium and add the meat mixture
10
Stir until everything is well mixed
11
Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick
12
After 30 minutes it is ready to pour
13
Rinse 9 small breadpans with cold water or grease them and pour the scrapple to the top of the pans
14
Set the pans to cool and when cool refrigerate until the next day
15
When ready to eat, unmold the scrapple onto a cutting board and cut into 1/4-inch thick slices
16
Melt fat in a skillet and fry the slices until brown and crusty on both sides
17
Serve immediately with or without maple syrup
18
The loaves can be unmolded and frozen but will keep refrigerated for about 1 week