Sep 21 # 1 of 19
I was searching for a link to show some of our fellow visitors what bread in a can is... and came across a link for something called scrapple. What the heck is it ???
Here's the link:
Sep 22 # 2 of 19
Scrapple is a dish created by the Pennsylvania Dutch - cornmeal/pork mush-type thingie.
Made from the scraps of the pig after the chops, bacon, ham, etc. were taken from the animal. It many even contain the skin, heart, liver, tongue and brains.
They never wasted a thing! Mixed with onions, spices, etc. it is shaped into a loaf shape, sliced and fried in butter or lard. Serve with maple syrup, ketchup, butter and/or a side of fried eggs.
Today it is not made with such parts - but as long as it's pork - it's good. It's similar to making sausage except it's shaped into a loaf instead of made into patties or stuffed into casings and scrapple is "cooked" twice.
Old-Fashioned Pennsylvania Dutch Scrapple
1/2 pound chopped raw pork
1-1/4 teaspoon salt
1/8 teaspoon pepper
1 cup corn meal 1 medium onion, chopped
1- 1/4 quarts water
Brown onion slowly in a little fat. Add meat, seasoning and water. Cook at simmering point 20 minutes.
Add corn meal and cook over medium heat for one hour. Turn into loaf pan and cool.
Cut in slices and fry in fat until brown. Serve with gravy or tomato sauce.
2 pounds ground lean pork
1 pound beef liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts of water
In a large pot bring the water to a boil. Add beef liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return chopped liver to the pot. Add the ground pork, a little at a time, and stir. Simmer for 20 minutes.
In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, stirring constantly. Simmer gently for one hour, stirring frequently. Use lowest possible heat, as mixture scorches easily.
Pour into two greased loaf pans. Bounce the pans a couple of times so that the Scrapple settles, and let cool. Let the Scrapple set in the refrigerator overnight.
When you arise in the morning, remove the scrapple from the refrigerator and cut into to 3/8 inch slices.
To freeze, lay a sheet of waxed paper between slices, place in freezer bags.
To serve: Thaw slices and dust with flour. Fry in either bacon grease or lard until golden brown. Do not use a cooking spray. It will not taste right and ruin the scrapple.
2 pounds pork shoulder (or pork butt)
1 whole fresh pork hock
2 cups yellow cornmeal
1 teaspoon cayenne
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper
Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.
Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.
Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, about 15 to 30 minutes.
Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides.
Makes 12 servings.
Sep 22 # 3 of 19
Hey - thanks for the recipes. LMBO!!! I shall NOT be trying these.... not after reading the description of what it is. YUCK!
Sep 22 # 4 of 19
rt49 - CHICKEN!!!
lol!!! you can make this with any piece of pork - you don't need to use body parts that are disgusting......................geeez..................and made with pork this happens to be good!
Sep 22 # 5 of 19
I love Rapa Scrapple
. My mother made it all of the time when I was growing up. It's got a real good taste and I never think about what's in it. Heck, what's in a hot dog?
Rapa Scrapple is made in this little town of Bridgeville, DE. The town doesn't have a bridge, and is located almost dead center of the state of Delaware. Ralph and Paul Adams (RAPA) formed the company in 1928, and they're still in business today, although owned by Jones Dairy now. If you lived around here, and went to the beach, you'd know Bridgeville as the town where "If you lived here, you'd be home right now". It's located at the crossroads of US 13, and DE 18 about 20 miles north of Salisbury, MD on what is know as the DEL-MAR-VA pennisula (DELaware, MARyland, VirginiA)
I once tried to make my own scrapple, following a recipe in one of the Frugal Gourmet cookbooks (The Frugal Gourmet Cooks American I think) and didn't have a good result. It's mostly cornmeal, with a little pork parts.
I only eat it a couple times of the year because of the fat (but the RAPA site says it's 88% fat free).
If you want some of the famous RAPA scrapple, they'll ship you 12 1 pound packs for $38.00 check or money order. See their site for details. Honestly, it tastes good. How else could they stay in business.