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 Homemade Scrapple
Make your own scrapple! An easy recipe with a few kitchen ingredients, just like you remember from back home. For the printed recipe visit my blog.
How To Make Scrapple Breakfast
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Chesapeake Traditions Today: Episode 4, Scrapple
In today's episode of Chesapeake Traditions Today meet Newell Quinton from San Domingo, near Sharptown, MD. Newell is a culture keeper carrying on the tradition of making scrapple. He does this using hogs he's raised, and cast iron pots and techniques passed down over generations. It doesn't get more farm to table than this!
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Chesapeake Traditions Today is a 10-part series celebrating folklife of the Eastern Shore of Maryland, and the Chesapeake Bay region. The series will revisit some of the cultural traditions and community members represented at the Chesapeake Traditions program at the National Folk Festival in 2018, and we’ll learn about what tradition bearers are up to today. Chesapeake Traditions Today will also introduce you to new traditions and culture keepers, all representing communities and ways of life here on the Shore.
Listen to new episodes each Thursday morning on WSDL 90.7 (6:01 and 8:01 a.m.) starting July 2, 2020, and look for new videos here each week.
This project is produced by the Ward Museum of Wildfowl Art, Salisbury University and the National Folk Festival, with support from Maryland Traditions and the National Council for the Traditional Arts, in collaboration with Delmarva Public Media.
SCRAPPLE -- pork scraps cornmeal mush | Breakfast: PENNSYLVANIA
Made of pork scraps and cornmeal, scrapple is humble loaf, but the love for it is strong. ???????? Join me as I fix up a Pennsylvania-approved breakfast, complete with fried scrapple, eggs, and toast on this episode of Around the World Breakfast. ???? New videos every Thursday and Saturday!
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Beef Scrapple on Barry Is Cooking Again
As I mention in the video, I grew up eating scrapple. It is delicious. But, I am not enthusiastic about the ingredients. So, when I found a recipe for beef scrapple that used a can of corned beef I was very curious. And for the record, no, I am not saying this is healthier. Just a quick way to get the taste of scrapple at home without using offal.
Here is the link to the recipe if you want to give this a go:
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Amish Apple Scrapple
Get the full recipe here:
For those of us that love the combo of sweet and salty, breakfast foods offer a variety of ways to get both at the same time. An old classic is scrapple, breaded meat that's often served with syrup. This Amish apple scrapple hits all the right notes, and once you try it this one might become a new breakfast favorite- especially for those big weekend brunches.
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