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Joined: Mar 2001
Posts: 180
Campfire Member
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OP
Campfire Member
Joined: Mar 2001
Posts: 180 |
Old Amish recipe passed down from my Mother's side of the family.
3 lb. Pork neck bones w / meat 4 qts. water 2 tsp salt 2 tsp rubbed whole sage leaves 1 tsp black pepper 1 tsp savory 3 cups corn meal or 1 1/2 cups corn meal & 1 1/2 cups buckwheat, or whole wheat flour (preffered)
Simmer pork necks bones (covered) for 1 1/2 hour. Remove bones from stock & cool, reserving stock for later. Remove meat from bones & chop coarsly. (Should be about 2 - 3 cups) Heat 3 quarts of stock & add salt, pepper, sage, & savory, & bring to a rolling boil. Gradually stir in corn meal & flour, stirring constantly to avoid lumps & scorching. Cook for about 15 minutes, until it begins to thicken & add meat. Cook for an additional 20 minutes, or until the consistency of VERY thck oatmeal, stirring constantly, to avoid scorching. (Constant stirring is VERY important, as it will scorch & stick otherwise. Good shoulders are a big help. <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" /> ) Pour into loaf pans & refrigerate. When set, remove fat from top of loaf, slice 1/4 inch thick, and fry to a crisp brown on both sides. (Prefferably in some bacon drippings, or lard! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> )
Serve with maple syrup, plain, or as a side to your favorite flap jacks, etc. My favorite is to serve with a big helping of home-fried potatoes & eggs. (Eggs beaten & poored over the potatoes)
Old fashioned home cookin' doesn't get much better than this. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
My neighbor is from another part of PA, and INSISTS Scrapple must also include liver, but I figure it's like any other good country recipe, lots of room for local custom.
Roger <><
My ancestry is 1/4 Scottish, 1/4 Irish, 1/4 English, and 1/4 German, therefore...
I'm cheap, ill tempered, obstinant, and I know it all!
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Joined: Jan 2001
Posts: 16,032
Campfire Ranger
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Campfire Ranger
Joined: Jan 2001
Posts: 16,032 |
Thanks for that recipe. Looks pretty close to what we call head cheese down here. Use a hog head less eyes and tongue to make it.
BCR
Quando Omni Moritati
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Joined: Jul 2001
Posts: 1,465
Campfire Regular
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Campfire Regular
Joined: Jul 2001
Posts: 1,465 |
NO NO NO NOT HEAD CHEESE!!!! Spiced Pork Aspic Loaf. Can't sell head cheese to a homeless guy for spit BUT Spice Pork Aspic Loaf on crackers goes for $6.95 a DOZ min 2 DOZ. Been there done that. Still do. BAWHAAAHAAHAAA! cough, cough sorry eye ball got caught. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
Handgun Hunter no more. STILL LOVE THOSE .41's
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Joined: Jan 2001
Posts: 16,032
Campfire Ranger
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Campfire Ranger
Joined: Jan 2001
Posts: 16,032 |
Crawfish how much extra if you put a dab of Golden Sauce ( mustard) on top of the spiced pork aspic loaf? <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />
BCR
Quando Omni Moritati
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