Scrapple: basic recipe


By weight:
4 parts meat (ground or chopped)
3 parts broth
1 part cereal


Cornmeal is traditional, but oatmeal is sometimes used, as is buckwheat
flour. Some people use half cornmeal and half buckwheat flour, while
others substitute a little wheat germ for some of the cornmeal. If using
cornmeal, add some cool broth first to keep the cornmeal from lumping up.
Then cook with the rest of the broth and the meat until it begins to
thicken. Stir often and don't let it scorch. At this point add the
seasoning. Use whatever you like and leave the rest. The amounts given
below are about right for the meat from one head (or about 8 lbs):

2 Tbsp salt
2 Tbsp pepper
1 Tbsp marjoram
1 Tbsp sage
1 tsp cayenne
1/2 Tbsp nutmeg
Trace of mace
2 Tbsp onion (ground or chopped)
1/2 tsp thyme
1 bay leaf

Pour into a lightly oiled loaf pan and chill. Turn out, cut to appropriate
size, wrap and freeze. When ready to cook, slice and fry until brown
outside but still soft inside. Scrapple is traditionally served with maple
syrup. The cereal-to-broth ratio needs to be pretty constant, but you can
use more or less meat.


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