Pork Scrapple Or Goetta
- 30m Prep Time
- 2h Cook Time
- 2h Ready In
About 6 servings These grain-filled regional specialties represent a rare style of sausage-making. If you use cornmeal, call it scrapple; if you use oats, call it goetta.
Ingredients
- 6 cups water
- 1 onion, sliced
- 6 black peppercorns
- 1 small bay leaf
- 2 pounds pork neck bones or spareribs
- 1 Cornmeal Mush (opens in new tab)
- 1 cup old-fashioned rolled oats
- 2 tablespoons grated onion
- 1 teaspoon salt
- ½ teaspoon dried thyme or sage
- A grating of nutmeg
- ⅛ teaspoon cayenne pepper
- Melted butter or bacon fat
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 cups water
- 1 onion, sliced
- 6 black peppercorns
- 1 small bay leaf
- 2 pounds pork neck bones or spareribs
- 1 Cornmeal Mush
- 1 cup old-fashioned rolled oats
- 2 tablespoons grated onion
- 1 teaspoon salt
- ½ teaspoon dried thyme or sage
- A grating of nutmeg
- ⅛ teaspoon cayenne pepper
- Melted butter or bacon fat
Let's Cook
-
Step 1.
Combine in a large pot and bring to a boil: 6 cups water; 1 onion, sliced; 6 black peppercorns; 1 small bay leaf
-
Step 2.
Add: 2 pounds pork neck bones or spareribs
-
Step 3.
Reduce the heat and simmer until the meat falls from the bones, about 1 ½ hours. Strain, reserving the liquid and meat separately.
-
Step 4.
For scrapple, measure out 4 cups of the reserved liquid, adding additional water or stock if necessary. Use this liquid to prepare: Cornmeal Mush
-
Step 5.
For goetta, use 3 cups of the reserved liquid to cook: 1 cup old-fashioned rolled oats
-
Step 6.
Remove all the meat from the pork bones and finely chop. Add it to the cooked cornmeal mush or oatmeal. Season with: 2 tablespoons grated onion; 1 teaspoon salt; ½ teaspoon dried thyme or sage; A grating of nutmeg; ⅛ teaspoon cayenne pepper
-
Step 7.
Pour the mixture into a loaf pan that has been rinsed with cold water. Refrigerate until cold and firm, unmold, and cut into thick slices. To serve, pan-fry the slices until brown in: Melted butter or bacon fat