How To make Philadelphia Scrapple
4 Pigs knuckles
1 Pound lean pork
1 lg Onion, stuck with 3 whole
Cloves 3 qt Water
1 1/2 t Salt
1 T Pepper
1 t Ground sage
3 c Cormeal
All-purpose flour, for Dredging sliced scrapple Butter, back fat or Vegetable oil for frying
Place pigs knuckles in a large pot; add pork, onion, and water. Cook slowly, covered, for 2 1/2 hours; drain, reserve broth. Chill meat and remove fat; separate meat fron bones. Chop meat. Place meat in a kettle with 2 qts of the reserved broth. Add salt, pepper and sage; bring to a boil combine cormeal with remaining 1 qt of reserved broth and stir into boiling mixture. Cook over medium heat until thickened, stiirring constantly. Cover and cook over very low heat; stir again after 20 minutes. Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and chill overnight. Cut into slices, coat with flour and brown in butter or bacon fat. Serve hot with fruit for a hearty breakfast.
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Let's Cook Breakfast: Classic Scrapple Sandwich | Soul Food Breakfast
Scrapple is a breakfast staple and even better as sandwich that you can pack up and go anywhere. We'll show you how to cook scrapple the right way and feed your large family. #scrapple #soulfood #breakfast
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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.
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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Breakfast at Sulimay's - Generous portions, hearty breakfast and they have fish scrapple!
In this episode I visit Sulimay's at 632 E Girard Ave. Philadelphia. Located at the corner you can find the big Sixer's logo graffiti'd on the wall and a bacon egg and cheese flag hanging to lure in hungry patrons. A cozy and throwback atmosphere with lots of Philly sports artwork and pictures. You'll find that the food isn't your typical diner food...it's just a notch above. Watch and see. Thank you for watching. Please SUB/ COMMENT/ LIKE/ SHARE
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NJ.com reporter tries scrapple for the first time
How would you describe scrapple to someone who is new to Jersey? ???? Alabama native and NJ.com reporter Karim Shamsi-Basha just tried it for the first time! Check out his reaction to grilled and fried scrapple.