Rapa Scrapple Recipe
Recipe information
Make Rapa Scrapple in just 3h . Savor the rich, savory flavors of Rapa Scrapple, a traditional Pennsylvania Dutch dish made from a blend of pork scraps and cornmeal, seasoned to perfection and fried until crispy.
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Ingredients
Main Ingredients
Cooking Instructions
1. Cook the Meat
In a large pot, combine the pork shoulder, pork liver, chopped onion, salt, black pepper, thyme, sage, garlic powder, and cayenne pepper. Add the water and bring to a boil. Reduce heat to low and simmer for about 2 hours until the meat is tender.
2. Shred the Meat
Once cooked, remove the meat from the pot and let it cool slightly. Shred the meat using two forks and set aside.
3. Prepare the Mixture
Strain the cooking liquid and reserve it. In a separate pot, bring 2 cups of the reserved liquid to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Cook for about 10 minutes until thickened.
4. Combine Ingredients
Stir the shredded meat back into the cornmeal mixture. Mix well to combine all ingredients evenly.
5. Set the Mixture
Pour the mixture into a greased loaf pan and smooth the top. Allow it to cool at room temperature, then refrigerate for at least 4 hours or until firm.
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