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.
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How To Make Scrapple Breakfast
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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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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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Mangalitsa scrapple! Pennsylvania Dutch specialty gone Cajun!
Scrapple is a Pennsylvania Dutch specialty, but has it ever gone Cajun?
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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Scrapple From Scratch -Part 1 || Authentic Recipe || Over 100 Year-Old Family Recipe || Step-by-step
This is how I learned to make scrapple. This video is the first part of the process. Be on the look out for part 2 which will show you how to brown and serve the Scrapple. Please Subscribe! Thank you
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