Lydia's Scrapple
An easy to make scrapple for breakfast! My 5 year old daughter loves to make it, and the whole family loves it! I have used many meat combinations, including clams (!), but have found that ground pork and liver give it the classic flavor. I use chicken livers to keep the liver flavor mild for the family, and they mash up smooth...but beef or pork liver works well, too. Also good with ground turkey.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
scrapple
breakfast
pork
liver
meat
american
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 tsp salt
- 2 cups cooked meat (ground pork and boiled chicken livers
- stock (canned) or if you boiled chicken livers, use the water you boiled them i
- 3/4 cups corn meal
- 1 tablespoon sage dried (more if you want)
- 1/2 tsp black pepper ground
- Carbohydrate 15.788925625 g
- Cholesterol 0 mg
- Fat 1.28317875 g
- Fiber 2.20890616798401 g
- Protein 2.150509375 g
- Saturated Fat 0.24156625 g
- Serving Size 1 1 Serving (78g)
- Sodium 1.09025 mg
- Sugar 13.580019457016 g
- Trans Fat 0.0777537500000003 g
- Calories 83 calories
In a large pot, bring meat and stock to a boil Slowly mix the corn meal into the boiling stock Add remaining ingredients and stir until mixture begins to thicken pour mixture into 9x5 inch loaf pan and chill for 12 hours to serve, turn the loaf out onto a cutting board and slice 1/2 to 3/4 inches and fry in a well greased frying pan.
