Grandma Born's Pennsylvania Dutch Scrapple
(Shared recipe submitted by William Cooper.)
William writes: "Scrapple is a very famous Pennsylvania Dutch dish that is passed down from one generation to another. There are most likely as many different ways to make this as there are Dutch. (See additional versions in the similar and related recipes.) This one was my Grandmother's and was only made at Christmas time, so everyone looked forward to breakfast on Christmas Day before any presents were opened. This recipe has been in the family longer than anyone can remember. Enjoy."
- 2 pounds chuck roast, boneless
- 2 pounds pork butts
- Water to make 2 quarts broth
- 1 pound cornmeal
- 2 teaspoons nutmeg
- 2 teaspoons allspice
- Salt to taste
- 1 teaspoon pepper
Cook beef and pork until very tender in enough water so you have 2 quarts of broth. Cool meat, defat and grind using a medium setting. You can also use a food processor, but don't chop too fine.
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Following instructions on package, mix cornmeal using broth. In a large bowl combine cornmeal, meat, nutmeg, allspice and salt and pepper. Mix well. At this time taste and adjust the seasoning. (Don't hold back on seasonings because you don't want this to taste too flat.) Place in a 13x8x2-inch pan and refrigerate.
To serve, slice chilled mixture into 1/4-inch by 4-inch slices and pan fry in hot fat or oil with a little butter until golden brown on both sides. Serve for breakfast instead of bacon or sausage.
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