Grandma's Pork Scrapple
By: Sofie La Rue
Published: Thursday, March 11, 2010 - 12:58pm

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 or corn starch
1/4 teaspoon freshly ground pepper
2 tablespoons vegetable oil

Preparation

1 In a large saucepan combine pork, cornmeal, chicken broth, thyme, and salt. Bring to a boil, then reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. 2 Line a 9-inch loaf pan with waxed paper, letting paper extend 3 to 4-inches above the top of the pan. Spoon the pork mixture into the pan, cover and chill in the refrigerator 4 hours or overnight. 3 Unmold and cut scrapple into squares. 4 Combine flour and pepper; dust squares with flour mixture. 5 In large skillet brown scrapple on both sides in a small amount of hot oil.

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  know she used pork sausage, cornmeal, and fried it in bacon fat from the large coffee tin she kept near her stove. Scrapple was definitely a classic in our family. Photo by Flickr user Mandydale.