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Name: Scrapple
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients; 1 whole pork butt cut into 6 to 8 pieces; 4 whole hocks fresh; 1 whole onion peeled and halved; 3 stalks celery roughly chopped; 1 tablespoon black peppercorns; 4 bay leaves; 3 tablespoons kosher salt; 2 tablespoons ground black pepper; 1 tablespoon cayenne pepper; 1 tablespoon chopped fresh sage; 3 cups white cornmeal; 3 cups yellow cornmeal; Clarified butter for pan-frying; Applesauce or maple syrup for serving; To a large stockpot add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low h; Drain and reserve the stock. Pour the solid conten onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat co; Add the meat to a food processor with the blade at; Measure 1 gallon of stock and return it to the pot ground black pepper, cayenne, and sage. Bring to a simmer over low heat.; Add the cornmeal and stir stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensu; Pour into 3 loaf pans and refrigerate until solid preferably overnight.; Unmold slice and fry in clarified butter until gol; This recipe was provided by professional chefs and in the proportions indicated, and therefore, we cannot make any representation as t

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INGREDIENTS

Ingredients
1 whole pork butt cut into 6 to 8 pieces
4 whole hocks fresh
1 whole onion peeled and halved
3 stalks celery roughly ; chopped
1 tablespoon black peppercorns
4 bay leaves
3 tablespoons kosher salt
2 tablespoons ground black pepper
1 tablespoon cayenne pepper
1 tablespoon chopped fresh sage
3 cups white cornmeal
3 cups yellow cornmeal
Clarified butter ; for pan-frying
Applesauce or maple syrup ; for serving
To a large stockpot ; add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.
Drain and reserve the stock. Pour the solid conten ; onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
Add the meat to a food processor with the blade at
Measure 1 gallon of stock and return it to the pot ; ground black pepper, cayenne, and sage. Bring to a simmer over low heat.
Add the cornmeal and stir ; stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensure a smooth texture.
Pour into 3 loaf pans and refrigerate until solid ; preferably overnight.
Unmold slice and fry in clarified butter until gol
This recipe was provided by professional chefs and ; in the proportions indicated, and therefore, we cannot make any representation as to the results.

INSTRUCTIONS

To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.

Drain and reserve the stock. Pour the solid contents onto a baking sheet so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.

Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Don't over grind it.

Measure 1 gallon of stock and return it to the pot along with the chopped meat and the salt, ground black pepper, cayenne, and sage. Bring to a simmer over low heat.

Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensure a smooth texture.

Pour into 3 loaf pans and refrigerate until solid, preferably overnight.

Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

NOTES

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Scrapple

Ingredients
1 whole pork butt cut into 6 to 8 pieces
4 whole hocks fresh
1 whole onion peeled and halved
3 stalks celery roughly chopped
1 tablespoon black peppercorns
4 bay leaves
3 tablespoons kosher salt
2 tablespoons ground black pepper
1 tablespoon cayenne pepper
1 tablespoon chopped fresh sage
3 cups white cornmeal
3 cups yellow cornmeal
 Clarified butter for pan-frying
 Applesauce or maple syrup for serving
 To a large stockpot add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.
 Drain and reserve the stock. Pour the solid conten onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
 Add the meat to a food processor with the blade at
 Measure 1 gallon of stock and return it to the pot ground black pepper, cayenne, and sage. Bring to a simmer over low heat.
 Add the cornmeal and stir stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensure a smooth texture.
 Pour into 3 loaf pans and refrigerate until solid preferably overnight.
 Unmold slice and fry in clarified butter until gol
 This recipe was provided by professional chefs and in the proportions indicated, and therefore, we cannot make any representation as to the results.

Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Don't over grind it.

Measure 1 gallon of stock and return it to the pot along with the chopped meat and the salt, ground black pepper, cayenne, and sage. Bring to a simmer over low heat.

Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensure a smooth texture.

Pour into 3 loaf pans and refrigerate until solid, preferably overnight.

Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.

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Nutrition

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Serving Size: 1 (1434g)
Recipe Makes: 1

Calories: 4759
Calories from Fat: 318 (7%)

Amt Per Serving		% DV

	Total Fat 35.3g	47 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 8.4g
	Polyunsanturated Fat 15.5g
Cholesterol 0mg		0 %
Sodium 11154.2mg		385 %
Potassium 3258mg		86 %
Total Carbohydrate 1018.5g		300 %
	Dietary Fiber 79.5g	318 %
	Sugars, other 939.1g
Protein 101.3g		145 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4759

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