I have one recipe and it is not consistent..turns out different each time I use it...I found it in an Amish cookbook..it consists of pork neckbones, flour, yellow cornmeal, sage, salt and pepper.. and the pork broth..have added small amount of pork liver also... Can anyone help me with this as we cannot buy scrapple in Missouri and my family loves it.

-- Lynn (mscratch1@semo.net), December 10, 2000

Answers

Lynn, I'm sorry to hop in here but how do you cook scrapple? I bought 1/2 hog and that was included. He said to slice it thin and fry it but...I wasn't raised on it so it seems kinda yucky.

See, wait long enough on this site and your question will pop up.

-- Dee (gdgtur@goes.com), December 10, 2000.

Hi Dee...I e-mailed you ..have never known a butcher to make the scrapple for a customer..You are very lucky! Slice it and fry it..Slice it to the thickness you want, if sliced to thin it may fall apart.

-- Lynn (mscratch1@semo.net), December 11, 2000.

The hogs we send to butcher always come back w/ scrapple,I thought they all did. Maybe it is a location thing. I am on the East. Learn something new every day!

-- renee oneill{md.} (oneillsr@home.com), December 11, 2000.

Lynn We made it back home in PA Dutch country.You can still buy it in the stores there too.

I have a recipe that I'll hunt up and see if it is any different than what you have.

I don't know how the recipe is either,I only remember all this from when I was a kid.I haven't made scrapple myself.

Fried it and ate it with homemade jam is how I remember it.

-- sharon wt (wildflower@ekyol.com), December 11, 2000.

Here is the recipe from Stocking Up III. It is the best I have found.Scrapple is made by combining pork scraps with broth and thickening it with cornmeal or other cereal. Pork scraps are suggested here, but you can use some chicken, beef or veal to make up some of his. The weight is the meat without bones, so add extra meat if bones are included. 8lbs pork meat scraps 2lbs cereal (cornmeal, or 1.5lbs buckwheat and 0.5lb cornmeal. 1 crushed bayleaf 1 TBS sage 1TBS salt 1TBS sweet marjoram 2 TBS black pepper 1.5tsp groung nutmeg 1tsp ground red pepper 2tsp onoin powder Cover meat scraps with water, cook until meat is tender and falls from the bone. Remove the meat and grind finely. Strain the stock and return it to the pot with the meat. Bring to a boil and slowly add the cereal, stirring to avoid lumps. Boil for 30 minutes, stirring constantly to avoid scorching. Add the seasonings during last five minutes of cooking. You know the mixture is done when it's thick enough to leave the side of the pot as it's being stirred. Poor into loaf pans and chill quickly. You can slice and fry it when it is cold or you can freeze it for up to two months. To cook, fry quickly, as you would bacon, until sides are crisp.

-- Terri Perry (teperry@stargate.net), December 12, 2000.

There is a great scrapple recipe in the crock pot cookbook! You don't have to watch it and it turns out great everytime.

-- Gailann Schrader (gtschrader@aol.com), December 12, 2000.