California Scrapple – a delicious recipe with pork shoulder, water, sage, nutmeg, pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["Trim excess fat off pork and discard (unless you have dogs, and then it's a treat for them). Put meat in a 4-5 quart pan with six cups of water, sage, pepper, salt and nutmeg. Bring to a boil; cover and simmer until meat pulls easily into shreds (about two hours). Lift out meat and let cool.", "Finely chop meat and return to broth. Stir remaining two cups of water into cornmeal and buckwheat flour, then mix with meat. Bring mixture to a boil and stir until thick (about 30 minutes).", "Spoon into a 4"" x 8"" loaf pan; cover and chill overnight until firm.", "Turn loaf out of pan and cut into 1/2 inch thick slices. Arrange slices in 1/8-inch melted butter in a frying pan on medium high heat. Using a wide spatula, turn as needed until crusty and browned."]
605
kcal
Calories
32
g
Fat
12
g
Carbs
63
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 lbs boneless pork shoulder, 2 quarts water, 1 1/2 teaspoons sage, 1 1/2 teaspoons nutmeg, and more.
Yes, California Scrapple falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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