| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Penn-dutch, Pork, Ceideburg 2 |
12 |
Servings |
INGREDIENTS
| 4 |
lb |
Pork scraps with bones OR 1 hog's head, split |
| 1 |
ts |
Salt |
| 6 |
|
Peppercorns |
| 3 |
|
Whole cloves |
| 1 |
|
Bay leaf |
| 2 |
c |
Cornmeal |
| 1 |
|
Onion, finely chopped |
| 1/4 |
ts |
Cayenne |
| 1/2 |
ts |
Freshly ground nutmeg |
| 1/2 |
ts |
Or more ground sage |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Here's a Pennsylvania Dutch version of scrapple. You'll probably have
better luck rounding up pork scraps than a pig's head, although you
could probably pick one up at an Asian or Latino market.
Parboil pork scraps or head, in water to cover, for 10 minutes. Drain;
discard water. return to pot with fresh water to cover, salt,
peppercorns, cloves and bay leaf. Bring to a boil, cover and simmer
for 3 hours, or until meat falls off the bones easily. Strain stock;
reserve. Remove all meat from bones and chop; set aside.
Reheat stock; gradually add cornmeal, stirring constantly until thick,
about 15 minutes. Add meat, onion, cayenne, nutmeg and sage; adjust
seasonings with salt and pepper. Pour into 2 greased loaf pans.
Refrigerate until set. Slice and fry for breakfast. Will keep in the
refrigerator for up to 1 week.
Serves 12.
From "Innards and Other Variety Meats". Jana Allen and Margaret Gin.
101 Productions. San Francisco, 1974.
Posted by Stephen Ceideberg; September 24 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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