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Results 1 - 10 of 59 for scrapple
This is a traditional old-fashioned ... boils thicken the scrapple with cornmeal. Stir in the ... of cornmeal. (This freezes very well, too.)
Cook the sausage and drain off excess fat. Add meat broth and bring to a boil. Sift in cornmeal, stirring constantly. Cook until mixture ...
3. SCRAPPLE
In an 8 quart pot ... 5 ingredients. Dissolve scrapple in liquid and bring to ... while cooking, always stirring. Place mixture in pans to harden.
Heat ground pork until it loses pink color and drain off excess fat. Mix in remaining ingredients and place in 325 degree oven in tightly ...
Simmer pork necks, covered in water, for 1 1/2 hours. Remove and cool, keep from stock. Remove meat from bones and chop coarsely. Discard ...
Combine sausage and water in ... For breakfast slice scrapple about 1/4 inch thick and ... on both sides. Good with pancakes and syrup or eggs.
Bring bouillon to a rapid ... until firm. Slice scrapple into 1/4 inch slices. Roll ... liver and heart can be substituted for the deer organs.
In a saucepan, combine cornmeal, ... skillet, melt butter over medium heat. Brown scrapple on both sides. Serve with maple syrup. Yield: 6 servings.
In a large skillet heat sausage over low heat breaking it apart with spoon or spatula. Add ground deer and seasonings. Stir. Break up ...
Combine cornmeal, milk, sugar and ... To serve, cut scrapple into 1/3 inch thick slices; ... butter and maple syrup, if desired. Makes 6 servings.
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