Scrapple signifies the way we grew up, *waste not, want not* just as the name implies. This could be considered the ultimate survival food. Scrapple is a Pennsylvania Dutch concoction, that resembles a meat loaf or canned *Spam*, and made in a similar way, though there are probably as many recipes for making scrapple as those cooks that have made it generation after generation, and many of those recipes became family secrets. Scrapple is little known out of the region of origin, however there are some chefs reintroducing scrapple to a broader audience around the nation. In the mid Atlantic region, scrapple can be purchased in grocery stores, either frozen or fresh. Traditionally scrapple was prepared in large quantity to utilize all the scraps and to have on hand through the year until the next butchering season. Scrapple was so important that there is a designated National Scrapple day in the month of November.
I've simplified the process by leaps, and cut down on the actual cooking time required to make scrapple by the vintage methods. If you are interested in making scrapple the way it is traditionally made, you would need to visit your local butcher shop, ask for the pork scraps that have been cut away from the bones and some that are still on the bones, as well as what many people may call *offal*. Once you have those scraps, you would need to cook it down with seasonings, some vegetables and water to create a stock. which for a good rich stock will take no less than 2-3 hours. Once it's cooked down, the meat and bones are removed from the meat stock, the meat is ground up slightly or chopped fine, then back onto the stove along with some of the stock, where cornmeal, flour, or other ground grains are added until the mixture is thick. This mixture is then pressed into loaf pans, and chilled overnight until set. The scrapple is tipped out of the pans, thinly sliced, then fried until browned on each side.
In my version, we'll start out by using ground pork, which takes very little time to cook, but we will use a meat stock to bring it all together and follow the same procedures for creating the loaves and cooking it to serve. This version may sound a bit more appealing to the majority of people, rather than a traditional type of scrapple.
1/2 pound ground pork or pork sausage
Seasoning: To Taste
Sage or Thyme
Thickener and binding agents:
1/2 C Cornmeal Yellow
1/2 C. ground oat flour (or wheat flour)
Liquid as needed:
2 C. Meat Stock or broth (or more as needed for smooth consistency)
Bring the pork to a simmer on the stove with the meat stock and seasoning. Pour the cornmeal into the mixture and stir until smooth, about 15 minutes. Add more stock as needed for a smooth texture.
Scoop the scrapple mixture out into loaf pans and pack firmly into the pans. Refrigerate overnight.
To Prepare: Tip the firm scrapple out onto a cutting board. Slice the scrapple 1/4-3/4" thick. Heat a cast iron skillet on the stove, with about 1/2 T. herb butter. Brown each side of the scrapple (about 3 minutes per side), until nicely browned and a little crispy.
Serving Suggestion: Scrapple is traditionally served with applesauce and/or maple syrup. But can be eaten plain or with Ketchup. This can be served as breakfast along with potatoes, eggs, toast and applesauce, or placed between slices of bread, with sliced tomatoes, lettuce and your favorite sandwich toppings.
Note: Scrapple can be frozen to fry and serve at any time. Seasoning is purely to taste and using the herbs and spices that you prefer. If you are not fond of sage, use savory or marjoram.
Tip: Beef or turkey scraps can be used for scrapple or combined with the pork for making scrapple.
How to make your own meat broth: justfowlingaround.weebly.com/recipes-for-self-reliance/homemade-meat-broth
To make your own herb butter, refer to the link:
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