Pennsylvania Scrapple

1. 1

   Step 1

   • a.Simmer the Pork
   • b.In a large stockpot or Dutch oven, combine the pork shoulder, pork liver, and 8 cups of water.
   • c.Bring the mixture to a boil over high heat, then reduce the heat to a low simmer.
   • d.Cover the pot and let it simmer gently for 2.5 to 3 hours. The meat should be exceptionally tender and falling off the bone if any are present.
   • e.During the first 30 minutes of simmering, use a spoon to skim off any foam that rises to the surface.
2. 2

   Step 2

   • a.Prepare the Meat and Broth
   • b.Using a slotted spoon, carefully transfer the cooked meat to a large bowl and allow it to cool until it's safe to handle.
   • c.Strain the broth through a fine-mesh sieve into another large bowl or clean pot. You should have approximately 6 cups of rich broth. If you have less, top it up with water to reach 6 cups.
   • d.Once the meat is cool, finely chop it or shred it with two forks. For a more traditional, finer texture, you can pulse it a few times in a food processor. Discard any gristle or bones.
3. 3

   Step 3

   • a.Make the Cornmeal Mush
   • b.Pour the 6 cups of strained broth back into the stockpot and bring it to a steady simmer over medium heat.
   • c.In a separate mixing bowl, whisk together the yellow cornmeal, buckwheat flour, and the remaining 2 cups of cold water. Continue whisking until you have a completely smooth slurry with no lumps.
   • d.While whisking the simmering broth constantly, slowly pour the cornmeal slurry into the pot in a thin, steady stream. This gradual process is key to preventing lumps.
4. 4

   Step 4

   • a.Cook and Season the Scrapple
   • b.Reduce the heat to low and continue cooking the mush, stirring frequently with a sturdy wooden spoon or heatproof spatula for 30-40 minutes. Scrape the bottom and corners of the pot to prevent scorching. The mixture will become extremely thick.
   • c.Stir in the prepared chopped pork, salt, black pepper, ground sage, and ground thyme.
   • d.Continue to cook and stir for another 5-10 minutes to allow the flavors to meld and ensure the meat is heated through.
5. 5

   Step 5

   • a.Chill the Loaf
   • b.Lightly grease two 9x5-inch loaf pans with butter or non-stick spray.
   • c.Carefully spoon the hot, thick scrapple mixture into the prepared pans. Use a spatula to spread it evenly and smooth the tops.
   • d.Allow the pans to cool on a wire rack to room temperature. Once cooled, cover them tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, until completely cold and firm.
6. 6

   Step 6

   • a.Fry and Serve
   • b.Once fully chilled, run a knife around the edges of a loaf pan and invert the firm scrapple onto a cutting board.
   • c.Slice the loaf into 1/2-inch thick pieces.
   • d.Melt 2 tablespoons of butter or bacon fat in a large cast-iron skillet over medium-high heat.
   • e.Carefully place the scrapple slices in the hot pan, leaving space between them. Do not overcrowd the pan; fry in batches if necessary.
   • f.Fry for 4-6 minutes per side, without moving them too much, until a deep, golden-brown, and crispy crust forms. Flip carefully and repeat on the other side.
   • g.Transfer the crispy scrapple to a plate and serve immediately with your favorite condiments.

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