Grandma's Pork Scrapple

Photo: Sofie La Rue

Ingredients

1 pound ground pork

1 cup cornmeal

14 1/2 ounces can chicken broth

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/2 cup all-purpose flour

1/4 teaspoon freshly ground pepper

2 tablespoons vegetable oil

Preparation

In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.

Line an 8 x 8 x 2-inch baking pan or a 9 x 5 x 3-inch loaf pan with waxed paper, letting paper extend 3 to 4-inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight.

Unmold and cut scrapple into squares.

Combine flour and pepper; dust squares with flour mixture.

In large skillet brown scrapple on both sides in a small amount of hot oil.

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About

My Grandmother, who owned a diner in San Francisco for many years, used to make us her fabulous scrapple with perfectly poached eggs for breakfast. I loved waking up to the sounds of her clanging around in the kitchen, and when I smelled the succulent pork I knew what would be on the table: Scrapple!

Unfortunately, she never wrote down her recipe (or any of her recipes for that matter!) so her exact dish is lost to me. I found this recipe on cooksrecipes.com and thought it sounded close to hers. I'm sure her's didn't have thyme in it, but she would have liked that addition, and I'm sure she fried her squares in bacon fat. She fried everything in bacon fat and kept a large coffee tin of it near her stove!

Scrapple was definitely a classic in our family.

Photo by Flickr user Mandydale.