The Country Cats Scrapple Recipe

Name: The Country Cats Scrapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds pork shoulder cut into large chunks; 1 pork heart each, cut into large chunks; 2 pork kidneys each, cut into large chunks; 1 pork liver each, cut into large chunks; 2 onions large dice; 4 carrots peeled, large dice; 4 stalks celery peeled, large dice; 1 bunch fresh thyme stemmed, chopped; 1/2 gallon rendered duck fat; 1 pint cornmeal farina; 1 teaspoon juniper berry powder; 2 tablespoons kosher salt; 1 tablespoon black pepper ground; 1/8 cup brown sugar

Servings: persons

5 pounds pork shoulder cut into large chunks
1 pork heart each, cut into large chunks
2 pork kidneys each, cut into large chunks
1 pork liver each, cut into large chunks
2 onions large dice
4 carrots peeled, large dice
4 stalks celery peeled, large dice
1 bunch fresh thyme stemmed, chopped
1/2 gallon rendered duck fat
1 pint cornmeal farina
1 teaspoon juniper berry powder
2 tablespoons kosher salt
1 tablespoon black pepper ground
1/8 cup brown sugar

1
1. Preheat oven to 275u00b0F
2
2. In a large mixing bowl, combine all ingredients, except farina. Mix until well incorporated.
3
3. In a medium saucepan, melt the duck fat. Set aside.
4
4. In a large roasting pan, add ingredients then pour the duck fat over everything and press down to submerge. Cover with a piece of parchment paper or foil
5
5. Bake for 2 1/2 hours or until everything is fork tender. Once everything is cooked, remove all ingredients from the duck fat (Reserve duck fat and freeze for another use)
6
6. Put all ingredients into a medium sized stock pot.
7
7. Place stock pot over medium heat. Using a wooden spoon, stir vigorously to break up the meat and vegetables to turn them into a chunky paste.
8
8. Continue stirring and slowly add the farina to create a continuous stream.
9
9. Stir the meat/vegetable mixture for about 15 minutes until it begins to pull away from the sides almost forming a ball.
10
10. Taste for seasoning and adjust as needed.
11
1. Grease and line loaf pan with plastic wrap so there is about 2-3 inches of wrap hanging over the side of the pan.
12
2. Transfer meat mixture into the greased pan and spread evenly.
13
3. Mixture should come to the top of the pan. Wrap top of the scrapple with overhanging plastic wrap and refrigerate for 24 hours.

1765

kcal

Calories

Fat

Carbs

185

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 pounds pork shoulder cut into large chunks, 1 pork heart each, cut into large chunks, 2 pork kidneys each, cut into large chunks, 1 pork liver each, cut into large chunks, and more.

Yes, The Country Cats 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.

That's it — enjoy your meal!

The Country Cats Scrapple

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions