Scrapple
- 2 to 3 pounds pork butt, preferably skin on
- 2 pig trotters
- 2 medium onions, roughly chopped (about 2 cups)
- 6 medium cloves garlic
- 4 ounces pork liver (a slab about 1/2 inch thick)
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable or canola oil
- 2 cups cornmeal
- 1/2 cup flour, preferably buckwheat
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Produce
- Garlic (6 medium cloves)
- Onions, roughly chopped (about 2 cups), medium (2)
- Meat
- Pork butt (2 pounds)
- Pork liver (4 ounces)
- Cooking & Baking
- Cayenne pepper (1/4 teaspoon)
- Cornmeal (2 cups)
- Flour (1/2 cup)
- Kosher salt and freshly ground black pepper (1)
- Paprika (1 teaspoon)
- Vegetable or canola oil (2 tablespoons)
- Other
- 2 pig trotters
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 13, 2012 (11 months ago).
42 people saved this recipe.
