Best 6 Gunslingers Scrapple Recipes

SCRAPPLE

Steps:

• Set the pig's head in a large kettle and cover it with water. Bring this to a boil and skim off all the scum that floats to the surface. When this is done, add the carrots, onion, bay leaves, juniper and black peppercorns. Simmer this, adding more water if the level drops below the pig's head, until the meat wants to fall off the bone, about 3 hours.
• Carefully remove the pig's head and pick off all the meat and random bits. I toss the eyes and the palate, which aren't very tasty. Chop everything up very fine, and combine with the spice mix in a bowl.
• Strain your pig broth and pour about 10 cups into a large pot. Bring this to a simmer and add the cornmeal and buckwheat flour, stirring constantly so you don't get lumps. Add salt to taste. Cook this, stirring often, about 30 minutes.
• Add the chopped pig bits in with the mush and stir well to combine. If you happen to be using the unflavored gelatin, now is when you would add it. Let this all cook for 10 minutes or so.
• Pour this into loaf pans, or a terrine pan. While not strictly necessary, it will make the scrapple easier to remove if you line the pan with plastic wrap first. Pack it in well. Let it cool to room temperature uncovered, then cover it with plastic wrap and refrigerate overnight before slicing and frying.

GUNSLINGER'S SCRAPPLE

Steps:

• 1. Brown meat and onion slowly in a little fat. Add seasonings and water. Cook over low heat 20 minutes. Add the cornmeal and cook for 45 minutes. Turn into a mold, cool, cut into slices and fry in hot fat until brown. Serve with gravy.

OLD-FASHIONED SCRAPPLE

Steps:

• 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 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 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.
• Serves 12.

CORNMEAL SCRAPPLE

Steps:

• In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7-1/2x3-1/2x2-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator. , To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with maple syrup if desired.

SCRAPPLE

Steps:

• 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.
• Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

EASY SCRAPPLE

Steps:

• Pour 2 cups of water in a sauce pan and bring to a boil.
• Cut sausage into pieces and add to boiling water mixing throughly (a potato masher works well). Once sausage is done take pan off heat and add red pepper flakes and sage.
• Add cornmeal and mix throughly and pour into loaf pan.
• Refrigerate until completely cooled.
• Slice and fry in frying pan with cooking spray.