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.
How To make Philadelphia Scrapple's Videos
Flavored Nation | Iconic Pennsylvania: Scrapple
This unique dish is prepared all ways from a Philadelphia native.
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.
Maryland-Style Scrapple My Way! // How to cook fried scrapple in a skillet
What’s up, fam?! I have a really quick and simple recipe for y’all today: Maryland style fried scrapple cooked in a skillet! This is a classic recipe for me and growing up in Maryland, you could find scrapple in any grocery store. You can even find a turkey version as well as a spicy version! The best explanation for what scrapple is is pork parts all ground up and formed into these “meat” “loaves” that are then sliced (thin or thick, depending on preference) and cooked/fried in a skillet. Some people like to coat their scrapple slices in flour and pan fry them with lots of oil like they’re frying chicken, but I don’t like to cook mine that way. Scrapple sandwiches are a thing and that is one of the best ways to enjoy it: between two slices of toast or in a biscuit! You can also serve with scrambled eggs and grits, which is a personal favorite of mine! I’m thinking about showing y’all a big southern breakfast feast, so let me know if you’re interested. Hope you all enjoy the video and I’ll see you in the next one.
INGREDIENTS
- package of scrapple (I used pork)
- neutral oil
All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!
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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.
Sweet Lana Vegan Scrapple
For those of you who haven't been to the Philadelphia or Lancaster PA areas, you may not know what scrapple is? Here is an award winning, tasty version of this local favorite that is vegan. Yes, vegan scrapple. Cook them side by side and see if you can tell the difference?
Making Scrapple in Central PA
Randy Barger got his pals together and made a kettle of Scrapple on a cold winter morning in Central Pennsylvania. Scrapple making skills are handed down through the generations in farm country. In the past farm families would get together in the early winter and make use of the scraps leftover from the season's butchering.
Scrapple making is becoming a lost art. Randy and his friends hope to pass the recipe and process along to their sons and daughters. It's a great time for friends and tasty food!