Ingredients for Grammie's Pork Scrapple
- Pork Sausage
- Unsalted Butter
- Diced Onion
- Granny Smith Apples
- 1/4 teaspoon cayenne pepper
- Low Sodium Chicken Broth
- 1 cup farina (cream of wheat)
- 2 large eggs
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How to Make Grammie's Pork Scrapple
- In a large skillet, cook 1 lb pork sausage meat over medium heat, breaking up lumps with a spoon, until no longer pink (about 8-10 minutes).
- Transfer the cooked sausage to a large bowl and pour off excess fat, reserving about 2 tablespoons.
- Add 2 tablespoons of butter to the skillet. Add 1 medium onion, chopped, and 1 medium apple, peeled, cored, and diced. Cook until softened, about 5-7 minutes.
- Sprinkle with 1/4 teaspoon cayenne pepper (or more, to taste) and add the onion and apple mixture to the cooked sausage.
- In a large, heavy saucepan, bring 4 cups of chicken broth to a boil.
- Gradually whisk in 1 cup of farina (cream of wheat).
- Reduce heat to low and cook, stirring constantly, for about 5 minutes, or until the farina is thickened.
- Remove from heat and whisk in 2 large eggs. Stir in the sausage, apple, and onion mixture.
- Grease a 9x5 inch loaf pan with buttered wax paper.
- Pour the scrapple mixture into the prepared loaf pan. Rap the pan gently on the counter to release any air bubbles and press down with a spoon to level the surface.
- Let cool completely at room temperature.
- Refrigerate overnight, wrapped tightly in plastic wrap.
- Once chilled, slice the scrapple into 1/2-inch thick slices.
- Fry the slices in 1 tablespoon of butter over medium heat until golden brown and crispy on both sides (about 2-3 minutes per side).
- Serve immediately with fried eggs, warm maple syrup, or your favorite hot sauce.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
13g
Fat
40g
Carbs
9g
