JACQUE ROSE SCRAPPLE
I received a recipe request for Scrapple. I have never tasted Scrapple, nor could I find Scrapple in the stores near me. I went online and pulled up eight recipes for Scrapple, and from those recipes created Jacque Rose Scrapple. From the recipes I have looked at, Scrapple was how we use all the parts of a butchered hog. Scrapple is frequently eaten as a fried breakfast or lunch meat.
2 pounds pork butt, 2 fresh ham hocks, 2 pig feet, 1 (8 oz.) sage breakfast sausage package, 2 white onion, cut in half, 4 celery stalks, chopped, 1 sprig oregano, 1 sprig sage, 1 sprig thyme, 2 carrots, 1 leek stalk, 3 bay leaves, 2 whole cloves, 5 garlic cloves, 1/2 tablespoon cayenne, 1 Granny Smith apples, peeled and grated, 2 pork bouillon cubes, 1 teaspoon allspice, 2 tablespoons peppercorn, 2 tablespoons red pepper flakes, 3 cups self-rising yellow cornmeal.
Tie all the fresh herbs together in a bundle. Get out a dutch oven. Add the pork bouillon cubes and water to the pot, stir until the cubes dissolve. Add herb bundles, carrots, leek, bay leaves, cloves, savory, salt, peppercorns, and allspice. Add the meat to the pot. Add enough water to cover the meat by 2-3 inches. Add the herbs and dry seasonings to the pot. Bring to a boil, turn down the heat to a simmer and cook until your meat is tender and falling off the bones. This step takes at least 2-3 hours. Periodically skim off grease and scum that comes to the top of the pot. DO NOT SKIP THIS STEP. Take the meat out of the pot. Allow the meat to cool.
With your hands, remove the meat from the bones and cut it into bite-size pieces. Discard about a third of the fat. Strain the stock. Return the stock to the stove and turn the heat to a simmer. Gradually add the cornmeal, stir until everything is combined. The consistency should be thick. Stick a spoon in the mixture if the mixture supports the spoon it’s perfect. If the mixture does not support the spoon, add some more cornmeal, then simmer for another 5-6 minutes. Add the meat, pepper flakes, and the grated apple into the cornmeal mixture. Mix and taste. Your Scrapple should taste over-seasoned; cold food always needs more seasoning than hot food. Pour into a 9 x 13 pan. Refrigerate until firm; this process takes about 3 1/2 – 4 hours. Remove from the refrigerator, cut into 1/2-inch slices. Get out the cast iron skillet, add butter when the butter melts, add the Scrapple and fry until crisp.