Zutaten für Philadelphia Scrapple
- Ground Pork
- Yellow Cornmeal
- Basil
- Sage
- Salt
- Garlic Powder
- Marjoram
- Black Pepper
- Nutmeg
- Onion Powder
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Zubereitung von Philadelphia Scrapple
- In a large pot, cover 2 lbs pork shoulder with water (about 6 cups). Bring to a boil, then reduce heat and simmer until pork is tender and easily shredded (approximately 1-1.5 hours).
- Carefully remove pork from pot and set aside. Strain the cooking liquid (pork stock) through a fine-mesh sieve, reserving about 4 cups.
- In a large saucepan, bring 2 cups of reserved pork stock to a boil. Slowly whisk in 2 cups yellow cornmeal, stirring constantly to prevent lumps. Reduce heat to low and simmer for 10 minutes, stirring frequently.
- Shred the cooked pork using two forks. Add the shredded pork to the cornmeal mixture. Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon sage, 1/4 teaspoon thyme, and 1/4 teaspoon cayenne pepper (optional). Mix thoroughly.
- Continue to cook over medium-low heat for 30 minutes, stirring occasionally, until the mixture thickens.
- Grease a 9x5 inch loaf pan. Pour the scrapple mixture into the pan and let it cool completely. Refrigerate for at least 4 hours, or preferably overnight.
- To serve, slice the chilled scrapple into 1/2-inch thick slices. Cook in a lightly oiled skillet over medium heat until golden brown and crispy on both sides (about 2-3 minutes per side).
- Serve immediately. Enjoy your delicious homemade Philadelphia Scrapple! Optional: Serve with ketchup, hot sauce, or your favorite breakfast sides like eggs and fried potatoes.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
2g
Fat
92g
Carbs
16g