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pennsylvania scrapple

(1 rating)
cookiequeen avatar
Recipe by
Peggi Anne Tebben
@cookiequeen
Granbury, TX

I helped make head cheese about 25 years ago. I had a person ask me for a recipe here recently. While I didn't have the exact recipe we used, I am posting a head cheese recipe, a Souse recipe & Pennsylvania Scrapple recipe from Great Sausage Recipes. These are real good recipes close to what we used. I remember we used the cornmeal & gelatin & sage. The best I've ever tasted.We also used the whole hogs head & boiled it down. Scrapple is a very popoular sausage in the NE USA and served for breakfast like corned beef hash, bacon or sausage. A very good scrapple is made from the by products of beef, pork or both. Hope these recipes help you Eddie!

(1 rating)

Ingredients For pennsylvania scrapple

  • INGREDIENTS FOR 10 LBS.
  • 5 #. pork meat (ears, snouts, jowls, etc.)
  • 5 # beef cheeks or hearts
  • 6 c. stock from cooked meat
  • 2 # white corn meal
  • 1 t. onion chips
  • 2 t salt
  • 1 t. ground white pepper
  • 1 tsp. ground celery seeds
  • 1 t. sage
  • 1 tsp. ground marjoram
  • 2 tsp. instacure no. 1

How To Make pennsylvania scrapple

  • 1
    All meat is placed in a container with the salt and instacure No. 1.
  • 2
    Meat is cooked slowly until tender; do not boil.
  • 3
    Meat is removed, allowed to cool and ground through a 3/8" grinder plate.
  • 4
    The meat stock then is brought up to boiling, add all the ingredients except the corn meal.
  • 5
    After all ingredients are mixed, add the corn meal slowly stirring to avoid lumps.
  • 6
    Mix well and add meat.
  • 7
    Scrapple may be stuffed into any size fibrous casings or simply formed in a meat loaf pan.
  • 8
    Allow to cool for 24 hours before using.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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