The Stonewall Jackson Inn Bed & Breakfast

Old-Fashioned Scrapple: Side Dish

Servings: 0

Ingredients:

• 

  1 pound boneless cooked pork loin, chopped

• 

  1 cup cornmeal

• 

  1 (14.50-ounce) 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, or as needed

Step 1:

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.

Step 2:

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.

Step 3:

Un-mold; cut scrapple into squares.

Step 4:

Combine flour and pepper; dust squares with flour mixture.

Step 5:

In large skillet brown scrapple on both sides in a small amount of hot oil. Makes 12 servings