Buckwheat scrapple is a traditional Pennsylvania Dutch dish made from buckwheat flour, cornmeal, and pork scraps. The mixture is cooked until thick, then formed into a loaf and fried.
Separate one hog's head into halves.
Take out the eyes and brains.
Scrapeand thoroughly clean the head.
Put 1/2 of the head, along with the liver,heart and sweetbreads of the hog into a large kettle and cover with 4 or 5quarts of cold water.
Simmer gently for 2 or 3 hours, or until the meatfalls from the bones.
Skim off grease carefully from the surface; removemeat, chop fine and weigh the meat.
For every 3 pounds of meat, use 2pounds of meal (2 parts corn meal and 1 part buckwheat flour), 2 tsp salt,1/2 tsp pepper, 1 tsp sage, and 1 tsp mace.
Cook slowly over low flameabout 1 hour.
Pour into pan and let stand until cold.
Cut in slices and fryuntil golden brown.
Ingredients
Directions
Separate one hog's head into halves.
Take out the eyes and brains.
Scrapeand thoroughly clean the head.
Put 1/2 of the head, along with the liver,heart and sweetbreads of the hog into a large kettle and cover with 4 or 5quarts of cold water.
Simmer gently for 2 or 3 hours, or until the meatfalls from the bones.
Skim off grease carefully from the surface; removemeat, chop fine and weigh the meat.
For every 3 pounds of meat, use 2pounds of meal (2 parts corn meal and 1 part buckwheat flour), 2 tsp salt,1/2 tsp pepper, 1 tsp sage, and 1 tsp mace.
Cook slowly over low flameabout 1 hour.
Pour into pan and let stand until cold.
Cut in slices and fryuntil golden brown.
