Balkenbrij - Dutch Scrapple

1. 1

   Cover meat and liver with water and cook until tender, about an hour.

2. 2

   Season to taste.

3. 3

   When broth has reduced by half, chop meat finely and return to liquid.

4. 4

   Stir in enough buckwheat flour to make a stiff batter; cook until thickened.

5. 5

   Lightly grease a loaf pan; fill with batter.

6. 6

   Refrigerate.

7. 7

   To use, slice and fry in butter or bacon grease until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.