How To make Scrapple
3 cups Chicken broth
1 1/3 cups Cornmeal (yellow)
1 tablespoon Flour
1 1/2 teaspoons Salt
1/4 teaspoon Sage
ground fine
1/4 teaspoon Thyme :
ground fine
1/4 teaspoon Cayenne
2 pounds Chicken parts
1 Onion -- chopped
6 Peppercorns (cracked)
Bring the chicken broth to a boil; add chopped onion and peppercorns. Add chicken and cook until the meat falls off the bones (about 1 hour).
Strain the cooked chicken out of the broth and save the broth. Remove the bones and inedible parts from the cooked chicken, then chop or grind the cooked meat into fine pieces. Be careful if you use a food processor, so that you don't puree the meat.
Simmer the chicken broth in a large pan. Mix cornmeal, flour, salt, thyme, sage and cayenne with about 1 cup of cold water. Stir well. Now slowly stir this mixture into the simmering broth.
Add the cooked, ground chicken to the simmering pot. Simmer and stir for about 5 minutes. Pour hot mixture into well-greased loaf pans. Chill until firm. To serve: remove from pan, cut into slices, roll in flour or cornmeal, and fry in a greased frying pan.
NOTES:
* Eastern-style scrapple (a breakfast food like sausage) -- I grew up in Maryland, and in Maryland people eat scrapple for breakfast. Among my schoolmates, the story was that if you ever found out what was in commercial scrapple you would stop eating it, and I did stop eating it for many years. But now I know how to make my own. I got this recipe from the University of Maryland poultry farming people, though I have added more seasonings because
* Vary the amount of salt in this recipe to suit your taste. You can make scrapple out of almost any meat, though chicken and pork are traditional. For a different, and truly authentic Maryland taste, leave out the salt and cayenne and substitute about 2 t of Old Bay seasoning.
* A loaf of home-made scrapple will keep for 10 days in the refrigerator, or it can be cut into slices and frozen.
: Difficulty: easy. : Time: 1 hour preparation and cooking, several hours cooling, 5 minutes to fry. : Precision: no need to measure; approximate measurement OK.
How To make Scrapple's Videos
Scrapple - Everything But the Oink
Scrapple is one of those unique foods that isn't found in most places. Scrapple can be prepared many ways and suits many different situations. I'm going to show you my favorite way to prepare scrapple.
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How to Make Scrapple, the Hearty Pennsylvania Breakfast
Say you find yourself at home with a pig’s heart and liver, some ground buckwheat and cornmeal, and about an hour and a half to kill. There’s absolutely only one thing you should do: make scrapple.
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Making Pennsylvania Dutch Scrapple
My grandfather Samuel Kolb started a custom butcher business in 1940. Later my uncles would run the business then after them my cousins took on the family business. In December Kolb’s Meats closed their doors. On a recent visit to PA I was fortunate enough to find my cousin making a batch of his infamous scrapple, likely his last batch in the butcher house. After a little while of reminiscing I thought this would be a perfect opportunity to capture the moment on our SouthDown Farm channel
Scrapple is a traditional Pennsylvania Dutch delicacy made using the bones , trimmings and livers of pigs when they were butchered...the thrifty PA Dutch folks wasted nothing. The bottom of the kettle were lined with the bones then the kettle was filled up with the meat trimmings, livers salt and selected spices. This mixture is cooked for twelve hours over night. The next day the bones are removed, more flour and spices are added while the mixture is cooked and stirred for a few more hours. The mixture is poured into stainless steel pans and chilled until it chills. When it becomes a solid the scrapple can be cut into 3/8” thick slices and fried until golden brown. Scrapple can be eaten plain, with ketchup or apple butter or horse radish; I prefer apple butter.
Not all scrapple is created equal...I agree with many who say Kolb’s scrapple is the BEST around. Come join my cousin as he shares about his experience making this wonderful delicacy. The drawing of Kolb’s Butcher Shop at the end of the video was made by Eric McMillan, the great great grandson of Samuel Kolb.
EZ Homemade Scrapple
EZ Homemade Scrapple Recipe
Ingredients:
1 - 19 oz. package plain bratwurst links. (casings removed)
1 - 16 oz. roll breakfast sausage
2 1/2 cups water
1/4 tsp. smoked sea salt
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground thyme
1/4 tsp. ground marjoram
1/4 tsp. ground coriander seed
1/4 tsp. ground cayenne pepper
1 tsp. ground sage
1 cup yellow corn meal
1/2 cup white corn meal
1 tsp. coarse black pepper
olive oil
Directions:
Remove bratwurst casings and place into a 10 camp oven. Add roll of sausage. Add Water.
Over high heat, bring to a boil, while mashing meat with a fork, for about 10 minutes. Add all seasonings except black pepper, continually stirring for about 5 minutes.
Remove from heat and let cool for 10 minutes. Pour mixture into a blender and pulse until finely ground. Pour mixture back into oven, reduce to low heat and stir in black pepper.
Whisk in corn meal, stirring until mixture is very thick. (Whisk should stand up, without falling over, when placed in the center of the mixture–Ratio of yellow/white corn meal can be varied to suite taste)
Pour mixture into a loaf pan. Cover and chill overnight. (Freeze if not used within a week)
Use a butter knife to loosen edges of loaf from pan. Invert to remove loaf from pan, tapping on pan, if needed. If frozen, allow to thaw long enough, to be able to slice easily.
Heat cast iron skillet over medium high, add oil and fry for approximately 5 minutes per side, or until nicely browned on each side. Allow to cool only long enough, to fully enjoy all the flavors.
Flipping Scrapple To Perfection ????No Flour Needed
When cooking scrapple, first things first. You have to cut it even, then knowing when to flip it while cooking. We'll show you the secret to flipping scrapple to perfection with no flour needed. A lot of people use flour to make sure their scrapple has a nice crisp on it but these tips in our video will make sure your scrapple is crispy every time. #scrapple #fryscrapple #breakfastmeat
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Mangalitsa scrapple! Pennsylvania Dutch specialty gone Cajun!
Scrapple is a Pennsylvania Dutch specialty, but has it ever gone Cajun?