INGREDIENTS
• ¾ tsp Garlic
• 2 ½ lb pork pudding meat or loose sausage
• 1 Strip of Liver
• 2 qt water or pork broth – add more water as needed
• ½ tb salt and pepper, to taste
• 3 cups cornmeal
• ¾ cup Buckwheat flour
• ¾ cup white flour
• 1 onion
• ½ Tablespoon Salt
• 1 heavy Tablespoon Pepper
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 German to Philadelphia. So it was in this country that the Amish learned to make the dish.
Two ingredients distinguish the dish – buckwheat and cornmeal (a new world addition), which act as extenders and provide a distinctive flavor.
Stir pudding meat or loose sausage into rapidly boiling water or pork broth. (Add more water as needed). When the mixture reaches the boiling point slowly add the cornmeal and flour. Stir constantly until thickened. IT is best to use an hand blender. Cover and let simmer for 15 minutes over low heat. Use the lowest heat the mixture can scorch.
Pour into two 1 lb loaf pans. Cool thoroughly then refrigerate.
When scrapple is set, cut in 3/8 to ½ 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. This can be frozen for up to 3 months
