Aunt Joan's Scrapple recipe:
1/2 lb boneless pork shoulder cut into 1 inch pieces
1 cup white cornmean (she uses white, don't know how yellow would work)
2 tablespoons chopped celery leave
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon each of allspice, black ground pepper, rubbed sage
1/4 cup all purpose flour (don't sift) for coating before frying if you like
Vegetable shortening, lard, bacon grease for frying
Optional - maple syrup, honey, light corn syrup to drizzle on piece
Cook pork in water to cover in a large saucepan unti tender (about 40 minutes). Drain pork, setting aside broth in a 1 quart measuring glass. If needed add water to broth to make 4 cups. My aunt grinds the pork and any attached fat in a old handrun grinder she has attached to one of her counters, but she said she has also processed it in a food porcessor, but make it a coarse grind, don't process until it's like babyfood (no good). Return ground pork and broth to same saucepan you used before and gradually stir in the cornmeal and the chopped celery/parsley, salt, allspice, pepper, and sage. Bring to a boil over low heat, stirring constantly; cook for approximately 15-18 minutes continuing to stir (elevation and gas vs. electric make the time approximate). Let cool for a few minutes in pan, and then pour the mixture into a greased eight (8) inch loaf pan and cool to room temperature, then cover and refrigerate overnight to cool and congeal completely.
To serve, unmold onto a large plate or cutting board to cut. Cut crosswise into 12 slices (experience in future you can make thinner or thicker slices). Either coat slices in flour or fry directly in a pan in bacon fat, lard or shortening (butter can be used but blend with a little oil - butter has a low scorching temp). Fry several pieces at a time until light brown on both sides (don't turn too often - about five-seven minutes combined). Serve hot alone or with syrups/honey.
That's my Aunt Joan's fastest easiest recipe for scrapple.....she has another that her mom used to make (Joan's from a family of 14 kids from the mountains of west PA) that uses more parts of the pig, but my uncle won't eat that version (GRIN)... As with any recipe, if you substitute something else for one of the ingredients it will be different result. But if you wanted to try a mild scrapple and it isn't available packaged in your area, this is a good one.
I'll bet this is tasty, but it is a little tame...I wish I could remember my Pap's recipe. He was the man in charge of the Pon Hoss (Scrapple) and the Sausage making each year when butchering time came around.
The huge black iron pot (seemed like it held 20 or 30 gallons or maybe more!) would be put over the fire and filled with most of the inards, depending on how many hogs were killed, some were saved for making all kinds of delicious treats, the head was split in two and added along with all of the meat trimmings.
The pot was topped off with water to cover by a good bit, and then brought to a boil, salt and pepper were added, and the whole thing cooked for quite awhile. I always loved to grab a hunk of the liver and have it hot with a little salt.....then corn meal, salt, and more black pepper were added, allot of black pepper...I know he added other herbs and spices but I don't remember what.
The whole thing cooked until he said it was done....then it was poured or ladled into foil loaf pans to cool.
We ate ours with syrup, or Ketchup...some was cut thin so it would end up like a potato chip, some was cut thick so it would get crusty and stay creamy in the middle but it was always cooked in fresh lard.