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 Breakfast Recipes » Old-Fashioned Scrapple

Old-Fashioned Scrapple

Category: Breakfast
12 Servings
By: Unknown

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1 pound boneless cooked pork loin, chopped
1 cup cornmeal
1 (14.50-ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon freshly ground pepper
2 tablespoons vegetable oil, or as needed
In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
Line an 8 x 8 x 2-inch baking pan or a 9 x 5 x 3-inch loaf pan with waxed paper, letting paper extend 3 to 4-inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight.
Unmold; cut scrapple into squares.
Combine flour and pepper; dust squares with flour mixture.
In large skillet brown scrapple on both sides in a small amount of hot oil.

Nutrition :
Calories 158 calories, Protein 13 grams, Fat 5 grams, Sodium 180 milligrams, Cholesterol 29 milligrams


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