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
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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How to Make Scrapple
A sort of polenta cake made with buckwheat flour and organ meat you fry crisp and serve with maple syrup. No, it's not April Fools, it's just scrapple. My recipe in the link above is the best scrapple I've tasted, so if you want to make your own, you're in the right place.
One of the most creative uses of offal I know of, scrapple is a sort of organ meat charcuterie from The Mid-atlantic region of the United States. Mostly it's attributed to the Pennsylvania Dutch, but there's parallels with other European dishes like blood sausage and traditional German Charcuterie as it's essentially ground cooked organ meats mixed with starch.
You make a thick batter of cornmeal cooked in meat stock, add a bunch of cooked ground meat and offal (liver is traditional) pour it into a loaf pan and let it set, then cut it into slices and fry it crisp, serving with maple syrup for breakfast or brunch. Yep, sounds weird, tastes great, and it's one of the best ways to use organ meats I know of.
The basic recipe uses a bone-in shank and liver, but you can adjust the proportions here with anything that you have: heart, liver, kidneys, testicles, brains, you name it. Anything can be used here and it'll taste fine. Just look at the recipe as a formula and plug and play some different substitutions. Making it the way I demonstrate here first will get you acquainted with the process and ready to improvise.
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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Old fashioned scrapple making! A Pennsylvania Dutch specialty!
Scrapple is made from the boiled bones and certain organs of pork..... here’s how we made it!
1-Boil the bones, liver(optional) heart, cleaned head and some clean skin if possible. It’s best if the bones have a decent amount of meat on them.
Boil for 3 hours. Save 100% of the liquid (broth)
2-separate meat from bones and put it through a grinder with the optional organs.
3- Return meat to the kettle and add approximately one gallon of broth to the meat and boil again while salting to taste. Stir well!
4-After boiling for a few minutes remove from the kettle and measure it out by the gallon. You can have as little as 3 gallons and as much as 6 gallons of meat in this recipe...... 5-6 gallons is optimal.
5- Into the empty and clean kettle return 10 gallons of broth (saved from original boil) If you only have 7 or 8, substitute remaining gallons with water.
6- Return meat to the broth and bring to a boil stirring well.
7- After returning to a steady boil add these dry pre-mixed ingredients:
10 cups white flour (3 lbs 3 oz)
20 cups buckwheat flour (7 lbs)
30 cups cornmeal (11 lbs)
1 cup & 2 Tablespoons black pepper
1&3/4 cup canning salt
8- Stir all ingredients in slowly while stirring well being careful not to splash out of the kettle. Stir well attempting to get it well mixed.
After mixing, taste for adequate salt and pepper. Garlic salt can be used lightly as well.
9- Turn off the heat if possible or remove from the fire.
10- While mixture is still hot, dip out into flat pans or bread pans. Allow to cool overnight and slice into meal sized portions and freeze.
11- Remove from freezer as needed and thaw before slicing and frying to your own preferred level of crispy perfection! Enjoy!
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10 gallon cast iron kettle!
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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.