Entrees > United States > Scrapple >
Pork Loaf; Colonial American
1-1/2 LBS ground pork sausage
1 can (14 oz.) sweetened condensed milk
1 C cornmeal
Black pepper to taste
Place sausage in a large skillet; cook over medium high heat until evenly brown. Drain sausage; break into pea-sized pieces. Return sausage pieces to skillet; add condensed milk. Cook over medium until mixture just bubbles. Stir in cornmeal and black pepper; reduce heat to simmer. Continue cooking for about five minutes. Transfer mixture to a greased loaf pan; cover and chill in the refrigerator overnight. Cut loaf into half-inch slices; sauté in a nonstick skillet until golden brown in color. Serve.
History Note: Scrapple was also known as Pon Haus by the Pennsylvania Dutch during colonial times. The traditional dish was prepared using pork scraps mixed with buckwheat, cornmeal or wheat flours. The recipe has been modified for use in the modern kitchen.
*Scrapple image (C) Stu Spivack (2006). Used under the Creative Commons Attribution 2.0 Generic license.
Food Fare Culinary Collection: American Food & Culture
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