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Scrapple I
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Butchering yielded rich meat scraps, too flavorful to give to the animals or simply throw away. Scrapple, however, was not invented in Pennsylvania. It most likely came with settlers from the lower Rhine area of Germany to Philadelphia. So it was in this country that the Amish learned to make the dish. Two ingredients distinguish the dish - buckwheat and corn- meal (a New World addition), which act as extenders and provide a distinctive flavor.
1 lb. pork pudding meat or loose sausage
1 quart water or pork broth
salt and pepper to taste
1-1/2 cups cornmeal
1/4 cup buckwheat flour
Stir pudding meat or loose sausage into 1 quart rapidly boiling water or
pork broth. When the mixture reaches the boiling point slowly add the cornmeal and buckwheat flour. Stir constantly until thickened. Cover and let simmer for
15 minutes over low heat.
Pour into two 1-lb. loaf pans. Cool thoroughly then refrigerate. When scrapple is set, cut in 3/8 to 1/2 inch slices and fry in hot, greased skillet. When slices are browned and crusty, turn and brown on other side.
Serve hot with ketchup, syrup or apple butter. Makes 3 to 4 lbs. of Scrapple
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