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Country Discussion Topics
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Scrapple Recipe
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EIEIO    Posted 10-14-2002 at 07:27:00       [Reply]  [No Email]
I had asked for a scrapple recipe many posts back, I also researched the net and found this one. I made it, substituted buckwheat flour with all purpose flour. The proof of the pudding that it was good was that Dennis, who is the inhouse connoisseur of scrapple being from Jersey, said it tasted perfect. Believe me this was not my first attempt at it and the others were a complete failure. What might have helped was I used the pork sausage from our pig. I don't think so though. Anyway here is the recipe because a couple of people were also interested.


2 pounds ground lean pork
1 lb beef liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts of water
In a large pot, add the water and bring to a boil. Add the liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return to pot. Add the ground pork, a little at a time, and stir. If you add the pork all at once, you will end up with a big "clump". Boil at about a simmer for 20 minutes.

In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, constanstanly stirring. Simmer gently for one hour, stirring very frequently. Use lowest possible heat, as mixture scorches easily.

Pour into greased loaf pans, (you will need two - this receipt will make two four pound pans for a total of eight pounds) bounce the pans a couple of times so that the Scrapple settles, and let cool. At this point it is best to let the let the Scrapple set in the refigerator overnight.

Now, as you arise in the morning, remove the scrapple from the refer and cut into to 3/8 inch slices. To freeze, lay a sheet of waxed paper between slices and then put in ziplock bags and into the freezer

screaminghollow    Posted 10-14-2002 at 21:24:53       [Reply]  [Send Email]
I don't have a recipe, I got Pap Holtzapple, a kindly 80 ish Pa Dutch gent who just kind of eyeballs it as it cooks in a big black kettle over a hardwood fire on "butcher" day. We got almost thirty pans of scrapple from one kettle.
Reminds me, got to make some applebutter to go with the scrapple. I like a little sassafras cooked in the applebutter. Nothing better than hot crisp scrapple and some sweet applebutter on top.

bill b va    Posted 10-14-2002 at 11:48:14       [Reply]  [No Email]

that ain't the way real scrapple is made but if you like it what can i say? also in the south white corn meal is used , the yellow is fed to the animals . of course the yankees eat the yellow.

EIEIO    Posted 10-14-2002 at 12:12:54       [Reply]  [No Email]
hey bill, I did the best I could, you might want to let BerksWeb's Authentic Country Recipes know he is not doing it right. I just went by what he had taken out of the Pennsylvania Dutch Amish Cookbook.

As far as the yellow being feed to the animals that is fine because what with Dennis and S---Y, S----y, he is an animal.


Ron/PA    Posted 10-14-2002 at 11:01:02       [Reply]  [No Email]
Congrats, on finding the right one, I REALLY REALLY REALLY am sorry for forgetting to look for the recipes that we had!!!
Sorry, the next time I will just look before I open my big yap,,,

EIEIO    Posted 10-14-2002 at 12:16:28       [Reply]  [No Email]
I kept waiting and waiting, and did you notice I didn't even NAG. I knew you were busy plus anyone that goes and cleans out furnaces for the church has to have a little bit of nag free days.

So your nag free days are now over!! Is dinner ready for when Donna gets home tonight or did you hide the crock pot? How about the house did you clean up a little?? Any clothes need to be washed? What about the fireplace is it clean and ready for this winter? Also is the . . . . . . .

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