Scrapple Pork Jelly

Votes: 2

Time: 11 o'clock.
Complexity: easily
Quantity: for a large company

Scrapple is a Pennsylvania jelly similar to meatloaf, traditionally made with ground pork offal, spices, cornmeal, and broth. Unlike meatloaf, however, scraple is boiled rather than baked. This recipe uses pork shoulder and shanks instead of offal to give the scraple a meatier texture. The ground and boiled meat is simmered in broth with cornmeal and other ingredients until it reaches a porridge-like consistency, then poured into molds and set, like jellied meat, in the refrigerator. Before serving, scraple is sliced and fried in butter until golden brown. Scrapple is traditionally eaten for breakfast, topped with maple syrup or applesauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 whole pork shoulder, cut into 6-8 pieces
4 whole shanks, fresh
1 whole onion, peeled and halved
3 stalks celery, coarsely chopped
1 tbsp. black peppercorns
4 bay leaves
3 tablespoons coarse salt
2 tablespoons ground black pepper
1 tbsp. cayenne pepper
1 tbsp chopped fresh sage
3 cups white corn flour
3 cups yellow corn flour
Clarified butter, for frying
Applesauce or maple syrup, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork shoulder, pork ham, black pepper, bay leaf, ground cayenne pepper, sage, corn flour

Cooking the dish according to the recipe:

Place the pork, shanks, onion, celery, peppercorns, and bay leaf in a large saucepan. Add water to barely cover and simmer over low heat until the pork is tender and falling off the bone, about 2 hours.
Drain the broth and set aside. Transfer the contents of the pan to a baking sheet so you can easily remove the celery, onion, peppercorns, bay leaf, and any bones. Remove all the meat from the bones, carefully removing any bone fragments.

Place the meat in a food processor fitted with the blade attachment and chop coarsely. Do not over-chopped.
Measure out 4 liters of broth and return it to the pan along with the chopped meat and salt, ground black pepper, cayenne pepper, and sage. Bring to a simmer over low heat.
Add cornmeal and stir. Simmer over low heat until the mixture thickens, about 15 minutes. Add a little broth or water if necessary.
Pour into 3 loaf pans and refrigerate until completely set, preferably overnight.
Remove the jelly from the pan, cut into slices, and fry in melted butter until golden brown. Serve with applesauce or maple syrup.

Author of the recipe - Bette Kroening is the owner of her own soul food-focused eatery.

Categories:

recipe / Comfort food / Breakfast / Festive dishes / Dinner party / Main courses / Meat / Appetizers / Sandwiches / Meat appetizers / / American cuisine

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