Scrapple used to frighten folks, as meat of unrecognized provenance (think face or hoof) often will. But after beef cheek or calves’ brain ravioli, a mix of pork shoulder, pork liver, and cornmeal seems to fit right in again these days. And while it may seem to be owned by the great state of Pennsylvania, it’s not nearly as geo-unique as we might think: In North Carolina, they have Liver Mush, which is the same thing, and in Eastern Kentucky, they have Goetta, which just subs out the cornmeal in favor of cross-cut oats. In any case, it is truly delicious and you can personalize it with the addition of mace, oregano, marjoram, coriander, paprika, sage; all of them are in play. Serve on toast with a fried egg. Or maple syrup. Or both!
Source: Big American Cookbook
In a large saucepan combine the pork shoulder and liver and chicken stock. Bring to a boil and cook for about 10 minutes. Add the cornmeal, thyme, and salt and stir. Bring the mixture to a boil, then reduce the heat to a low simmer and cook, stirring regularly, for 35 minutes, until the mixture is quite thick.
Line a 9-by-5-by-3-inch loaf pan with plastic wrap. Spoon the mixture into pan, cover, and chill overnight.
Combine the flour and pepper in a shallow bowl. Unmold the scrapple and cut it into thick slices. Dredge the slices in the seasoned flour.
In a medium skillet over medium-high heat, heat the oil. In batches, add the sliced scrapple and cook until browned, 3 to 4 minutes. Turn over and brown the other side.
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 194 (29%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 281.2mg||87 %|
|Sodium 681.8mg||24 %|
|Potassium 715.6mg||19 %|
|Total Carbohydrate 81.9g||24 %|
|Dietary Fiber 7.1g||29 %|
|Sugars, other 74.7g|
|Protein 37.7g||54 %|
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Calories per serving: 671
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