Don’t be shocked by how much salt and pepper is needed in this recipe. Slice Scrapple into twelve 1/4 inch thick pieces. While scrapple is often made for large gatherings, we’ve modified the recipe so you can try it at home. Once the mixture sets up, invert it onto a plate, cover and refrigerate. This is a very old recipe that belonged to my grandmother. Transfer the scrapple to greased loaf pans Allow mixture to set for about one hour, giving it time to set up. Bring two quarts of water to a boil with the celery, onion, thyme, sage sprig, and tablespoon of salt. Take a piece of beef or beef bone that has a good amount of meat on it and simmer slowly until tender; strain the liquid into an earthen jar or crock and … 1. Add pork heart and simmer for one hour (until tender enough to pierced with a fork. Return meat to broth and add corn meal or flour, just enough to thicken. Some prefer to add a pinch of mace and a pinch of red pepper also. Home > Recipes > Scrapple (Oatmeal Sausage) Printer-friendly version. Frying. Remove bones and skim fat from broth. SCRAPPLE (OATMEAL SAUSAGE) This is a traditional old-fashioned Pennsylvania Dutch and German specialty. Buckwheat and/or cornmeal is added to create a “mush”. Replenish water if needed.). The original scrapple recipes (“Pon Haus” in Pa. Dutch) were created to eliminate waste and use as much of the butchered animal as possible so original scrapple was made of hog offal, such as the head, heart, liver, and other trimmings. 2. A suggested seasoning combination for 8 lbs of finished scrapple would include 3 oz salt, 1/4 oz black pepper, 1/4 oz sweetened marjoram, 1/4 oz nutmeg, 1/4 oz sage or thyme, and 2-1/2 oz onions. Seasonings, like sage, black pepper, and others are added to broth. 3. Slice the scrapple into 1/4 inch slices. 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