Pennsylvania Dutch Scrapple

Pennsylvania Dutch Scrapple

1 pound lean pork
1 large onion
3 quarts water
1 1/2 teaspoons salt
1 tablespoon pepper
1 teaspoon ground sage
3 cups cornmeal

Place pork pieces into large pan; add whole onion and water. Cook slowly, covered, for 2 1/2 hours; drain, reserve broth (about 3 quarts), and remove onion.

Chill meat and remove fat; separate meat from bones. Chop meat.

In kettle, place meat with 2 quarts of reserved broth. Add salt, pepper and sage; bring to a boil.

Combine cornmeal with remaining 1 quart reserved broth and stir into boiling mixture. Cook over medium heat until thickened, stirring constantly. Cover and cook over very low heat; stir again after 20 minutes.

Pour into two 9-by-5-by-3-inch loaf pans. Cool and chill overnight. Cut into slices, coat with flour if desired, and brown in butter or bacon fat. Serve hot with eggs for a hearty breakfast.

Dawn Groszkruger, Dumont, Iowa, sends a recipe for Maddie called Pawnhass or Scrapple. “My grandmother was proud of this dish, and I’m sure it fed her large, hungry family during hard times,” Dawn says. 

Pawnhass Scrapple

Cook several pieces of spareribs or other pork until done, then cut meat up fine and reserve broth.

Take 3 quarts of broth and bring meat and broth to a boil.

Into it, dribble 3 cups cornmeal that has been moistened with some water, stirring constantly until mixture has mushy consistency. Cook slowly for 1 hour. 

Add 2 teaspoons salt and 1/2 teaspoon pepper.

Pour into 9-by-3-by-5-inch loaf pans and cool.

Slice and fry when cold. Serve with jelly, jam or syrup (or eat plain).  

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