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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This recipe is a low dutch version of scrapple, often made after butchering a hog. It was given to me by my exhusband's grandmother and was a family favorite for years. Ingredients:
1 pork butt or 1 fresh picnic roast, or some fattier pork combined with a little less beef |
old-fashioned oatmeal |
ground allspice |
salt |
pepper |
Directions:
1. Boil the meat until it falls off the bones, generally in a dutch oven on top of the stove.
2. About 2 hours.
3. Reserve cooking liquid.
4. Remove meat from bones and grind, fat and all in meat grinder.
5. Cook old fashioned oats in the cooking liquid, adding enough oats to make a texture like oatmeal.
6. Mix ground meat with oatmeal mixture and add allspice, salt and pepper to taste .
7. I used a fair amount of allspice, 1-2T for a batch.
8. Refrigerate or freeze in serving sized batches.
9. Prepare by spoon frying, with a little butter or oil, until a browned coating forms.
10. Eat for breakfast or on bread as a sandwich.
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