Scrapple
This is a an old Pennsylvania Dutch recipe that in my opinion is very good, an acquired taste really. Recipe is based on making your pork sausage. Link to the shortcut is listed in the Notes section.
Equipment
- Loaf Pan (4x8 inch)
Ingredients
- 750 grams pork sausage, Shortcut
- 1 can evaporated milk
- 1 cup yellow corn meal
- ¼ teaspoon ground black pepper
Instructions
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces. Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
- Remove from heat and pack into 8x4 loaf pan, cover and chill overnight, pack tightly. To serve, cut into ¼ to ½ inch slices and sauté until golden in nonstick skillet.
- Removed from the fridge the next morning, the end piece fell apart when I floured it, the other pieces, cut about ⅜ inch thick, held together well for the most part.
- I did the optional step and floured the slices and fried them in bacon fat.
- Browning in the pan.
- Served.
Notes
Minced pork is about 130 Baht/kilo, 750 grams would be about 98 Baht. For 8 servings minus sides (like eggs and hash browns), this is about 37 cents per serving.
Optional, slice about ¼ inch thick, roll in flour then fry, also, slice thin for crispy fried slices or slice a bit thicker for a softer less crispy variant.
Shortcut: Pork Sausage.