Entree: United States – Pennsylvania Dutch Country – Scrapple (Pan-fried slices of seasoned pork and cornmeal loaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 15 min

Additional 4 hrs

Total 5 hrs

Ingredients

- 2 lb (900 g) pork trimmings and bones (shoulder/neck pieces), for stock
- 8 oz (225 g) pork liver or other organ scraps, optional
- 1 medium yellow onion, chopped, approx. 6 oz (170 g)
- 6 cups (1.4 L) water
- 1 1/2 cups (360 ml) whole milk
- 1 cup (150 g) cornmeal (medium grind)
- 1/2 cup (60 g) all-purpose flour, plus extra for dredging
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried sage
- 1/2 tsp (1 g) dried thyme
- 2 tbsp (28 g) unsalted butter (optional, for frying)
- Vegetable oil or lard for pan-frying
- Chopped parsley for garnish (optional)

Instructions

1. Place pork trimmings, optional liver, and chopped onion in a large pot with 6 cups (1.4 L) water. Bring to a simmer, skimming foam, and cook gently, uncovered, for 1.5–2 hours until meat is very tender and stock is flavorful.
2. Strain the stock into a measuring container, pressing solids to extract liquid. Reserve the cooked meat; discard bones. You should have about 4–5 cups (960–1200 ml) of stock—if less, add water to reach 4 cups (960 ml).
3. Chop the reserved cooked meat finely (or pulse briefly in a food processor) and set aside. Return 4 cups (960 ml) of stock to the pot and stir in milk. Bring to a simmer.
4. Slowly whisk in cornmeal and continue whisking to prevent lumps. Cook over low heat, stirring frequently, until the mixture thickens and pulls away from the sides of the pot, about 10–15 minutes.
5. Stir in chopped meat, flour, salt, pepper, dried sage, and thyme. Cook 2–3 minutes more to remove any raw flour taste and meld flavors.
6. Pour the hot mixture into a buttered 9x5-inch (23x13 cm) loaf pan or similar; smooth the top. Cool to room temperature, then cover and refrigerate until firm, at least 4 hours or overnight.
7. When ready to serve, remove loaf and slice into 1/2-inch (1.3 cm) slices. Dredge slices lightly in flour.
8. Heat a skillet over medium heat with a little vegetable oil or a mix of oil and butter. Fry slices 3–5 minutes per side until golden brown and crisp. Drain briefly on paper towels and garnish with parsley if desired. Serve hot.