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Scrapple and Goetta recipes

Posted By: Joe Ames
Date: Tuesday, June 17, 2003 at 7:27 p.m.


(Chicken can be replaced by equal amount of pork)

2 each Whole broiler-fryer chicken legs ( thigh and drumstick separated.)
1 Cup Water, hot tap
1 each Chicken bouillon cube (or equivalent)
2 Tbsp Shortening
Dry mix ( See below.)

1/3 Cup Cornmeal, white
2 Tbsp Flour, all-purpose
2 tsp Gelatin, unflavored (1 packet, Knox brand or equivalent)
1 tsp Marjoram, ground
1/2 tsp Salt
1/4 tsp Onion powder
1/4 tsp Sage, ground
1/8 tsp Sugar, granulated
1/16 tsp Cardamom, ground
1/16 tsp Mace, ground
1/16 tsp Nutmeg, ground
1/16 tsp Pepper, black, ground
1/16 tsp Pepper, white, ground


Step 1.
Add one cup of hot water and one chicken bouillon cube into a 2 quart micro-wavable bowl. Next, add the thighs and drumsticks (thick ends out.), and cover bowl tightly with plastic wrap. Place into microwave and set on high. Start microwave. When water begins to boil, and the plastic wrap stays puffed up, re-set timer and cook for 10 minutes. (turn bow periodically to insure even cooking.)

Step 2.
While chicken is cooking, prepare the dry mix. Sift all dry ingredients through a strainer, sift and mix 2 or more times to insure even distribution. Measure shortening and set both aside for later addition.

Step 3.

When cooking time is up, remove bowl from microwave. WAIT UNTIL PLASTIC =
WRAP COLLAPSES BEFORE REMOVING. Take out chicken, remove bones, then =
grind or mince cooked chicken meat to desired size. (Include skins if =
desired.). Set aside for later addition.

Step 4.
Add shortening to hot broth and stir until melted. Mix in dry ingredients until well blended and no lumps remain. Cover tightly with plastic wrap. Place into microwave and begin cooking on high until plastic wrap puffs up. Re-set timer for 2 =BD to 3 minutes. When done, remove from microwave. WAIT UNTIL PLASTIC WRAP COLLAPSES then remove. Stir mixture well to eliminate any lumps. Finally, add and mix in the cooked chicken meat until well blended.

Step 5.
Prepare a suitable container to mold Scrapple, a mini-loaf pan, ( 3" X 5 X 2" ) works nicely. Rinse container with cold water and leave wet, this will help when removing from mold. Pour the hot mixture into the container, smooth the top and cover with plastic wrap. To a refridgerator until set-up, at least 2 hours, preferably over night, allowing flavors to blend.

Step 6.
Remove from mold and slice into 1/2 inch slices, or to desired thickness. Fry in hot fat until brown and crisp on both sides. Serve for Breakfast, Lunch or Dinner. Condiments such as syrup or catsup are traditionally used. This mixture can also be used in dishes such as Stuffed Peppers, Stuffed Cabbage, Burritos, Turn-overs, etc.


2 to 3 pounds pork shoulder, bone in
8 cups water
3 cups chopped onions
2 large bay leaves

1 to 2 ribs celery, chopped, with leaves
1 tablespoon salt
1 to 2 teaspoons pepper
3 cups steel cut oats
Cut meat into several large pieces, leaving bone in one of pieces.

Place meat in large, heavy-bottomed pot (11 quarts or larger) with water, onions, bay leaves, celery, salt and pepper.
Bring to a boil and lower to simmer. Cook, uncovered and stirring occasionally, for 2 hours.
Meat should fall from the bone.
Strain meat and vegetables from liquid and when cool enough to handle, chop finely.
Set meat and vegetables aside.
Pour liquid back into pot and add oats. Bring to a boil and lower to a simmer.
Cook uncovered stirring often, for 2 hours.
Mixture will be thick. Add chopped meat and vegetables and simmer another 1 to 2 hours.

Line 3 to 4 loaf pans with aluminum foil, spray each with non-stick vegetable spray.
Pour Goetta into loaf pans and allow to cool for 1/2 hour at room temperature.
Place loaf pans in refrigerator overnight to cool.

(Option: Cover pans overnight to produce a more creamy, softer Goetta, or leave uncovered to produce a crust.)

After Goetta has set in refrigerator overnight, cover pan well and store up to 2 weeks in refrigerator. Can also be frozen.To serve, slice Goetta into 1/2 inch pieces and fry.


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