Discover a traditional Pennsylvania Dutch dish with our Scrapple Recipe. Savory and unique, you may discover a new favorite with our Scrapple recipe.
Provided by My Food and Family
Categories Recipes
Time 5h45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place meat and bouillon cube in Dutch oven or medium stockpot. Add water. Bring just to boil; simmer on medium-low heat 2 hours or until meat is tender, occasionally skimming and discarding foam from surface of cooking liquid.
- Remove meat from cooking liquid, reserving liquid in pan. Cool meat slightly. Meanwhile, strain reserved liquid. Reserve 1-1/2 cups of the strained liquid; discard remaining liquid. Add gelatine to reserved liquid; stir until dissolved.
- Pull meat into shreds with 2 forks; discard any fatty pieces. Place shredded meat in large bowl. Add stuffing mix, cornmeal and reserved cooking liquid; mix well.
- Press into 9x5-loaf pan sprayed with cooking spray. Refrigerate 3 hours.
- Run knife around edges of pan to loosen scrapple from sides of pan. Unmold onto cutting board. Cut into 1/2-inch-thick slices.
- Cook, in batches, in nonstick skillet sprayed with cooking spray on medium heat 2 to 3 min. on each side or until scrapple slices are heated through and evenly browned on both sides.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 550 mg, Carbohydrate 11 g, Fiber 0.6638 g, Sugar 0.7594 g, Protein 13 g
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