Remove plastic wrap and unmold scrapple onto a cutting board. Price and stock may change after publish date, and we may make money off Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. It was cooked hot cereal with chopped meat added, poured in a pan, and then set up. Remove meat from cooking liquid and shred with a fork. Rick: This is from a bunch of friends from Delaware and Pennsylvania. I use the jowls to make. 10-12 of them. In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Cut into -inch slices. Place the pork butt in a large baking dish. It was tasteless. Refrigerate the scrapple loaf in a covered container for up to 4 days. I generally leave it in there. I have tried making scrapple 6 times and always follow the recipes exactly but I cant get it to thicken up that I can slice it, would adding gelatin help? Discovery, Inc. or its subsidiaries and affiliates. This was a recipe handed down for generations from my Virginia ancestors. Add 2 teaspoons salt and 1/2 teaspoon pepper. Add the ground pork, a little at a time, and stir. Hi Angie. Pour the instant flour into a bowl and coat each slice fully in the flour. A truly authentic scrapple recipe use a pig's head, and that's what I used here. I have to wait for my husband before I cut into a loaf, slice it thin, and fry it up till its crisp on the outside, creamy on the inside. Get easy-to-follow, delicious recipes delivered right to your inbox. Strain the broth into a clean pot. Dredge the slices in flour, if desired. We sliced it and fried it in a pan, then ate it with syrup poured over it. Her fathers parents were from Ohio and Pennsylvania. Then it all went through the grinder and back into the broth kettle. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Bring the meat, broth and water to a boil in a 2 quart kettle. 61 Slow-Cooker Chicken Recipes That Will Save Dinner Tonight. Freezing scrapple formulates ice crystals and when it thaws, micro water pockets that pop when frying and is difficult to get crispy on the out side. You could sub in pigs feet, or even use a sheet of unflavored gelatin in a pinch. My old neighbors in WV butcher hogs every winter. Is this similar to scrapple? In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. We. This is a Pennsylvania-style scrapple. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Over medium low heat, scraping bottom of pan to loosen drippings, bring to a boil; slowly sprinkle/sift in cornmeal, stirring constantly to prevent lumps. Pour this into loaf pans, or a terrine pan. Dip both sides in flour. Scrapple tastes meaty and porky, peppery with warming spices and that softness you get from good polenta. Otherwise pretty much the same. Drain and reserve the stock. It should not be considered a substitute for a professional nutritionists advice. I toss the eyes and the palate, which aren't very tasty. To serve the scrapple, cut inch slices and fry until crisp on medium-high heat on both sides. Place pork pieces into large pan; add whole onion and water. All rights reserved. Drain fat. She pressure cooked the head and organ meat. The herbs come through to make a delicious breakfast accompaniment. Cook over medium high heat until evenly brown. Pour into two 9-by-5-by-3-inch loaf pans. We finished making our first batch last night, and its in the fridge awaiting us. On medium heat, let brown slowly, but thoroughly on one side. Your email address will not be published. I still make it with fresh rosemary and sage domestic pigs these days though. For another recipe, see Kitchen Gems: Vintage Cookbooks. (If you have leftover broth, put it in a container and refrigerate or freeze it to use in other recipes.) Meat mixture will be warm to touch. In a large saucepan, bring water to a boil. Bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps. When this is done, add the carrots, onion, bay leaves, juniper and black peppercorns. Im now in MT and this past spring I had a hog butchered. Sheryl: Either way. Take these steps to plan what to do with chickens during a tornado or hurricane. All rights reserved. In Ohio, you see goetta, which uses oats. Canadian Subscribers International Subscribers, Canadian subscriptions: 1 year (includes postage & GST). Add 4 cups of the pork broth to a large saucepan. I am searching for one to put in a family book but havent been too successful just yet. The mixture should have a definite "Breakfast Sausage" flavor to it. I use a pig's head without the jowls here. Remove from heat and let cool. My grandfather came down in 1926 from Illinois. It smells exactly like it is supposed to. We all took turns mixing the scrapple and cooked until it pull and hold from the sides. Spoon the scrapple mixture into the pan, spreading and flattening it to form a loaf. Serve with jelly, jam or syrup (or eat plain). 322 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 12 grams protein; 301 milligrams sodium. Transfer to bowl and pour off fat. Im assuming you have already removed the brain? Strain all the water out real well and set pork aside. Add Farina in a stream, whisking constantly. Top each serving with ketchup and horseradish, if desired. Serve hot with eggs for a hearty breakfast. Pour into a greased 7-1/2x3-1/2x2-in. Be the first to leave one. Brown ground pork until cooked thoroughly. I explained scrapple and he had no clue, lol. Strain your pig broth and pour about 10 cups into a large pot. Recipe serves 6-8, *Variation in preparation: use lean pork cuts, cut in chunks, place in large pan, cover with water or chicken broth, bring to a boil, cover, reduce heat and stew until meat is fork tender. Shipping and taxes calculated at checkout. Add salt to taste. One was boiled cows brains so I tried it. Once the pork has reached room temperature, grind meat to a paste in a food processor. Id already made a fantastic pozole with one head, as well a French fromage de tete and an Italian version of head cheese, so I was looking for something to make that was different. But ours, first published in December 1953 and later in the Food News Departments booklet Encore for the Roast, was devised as a way to use up leftover pork loin. Most recipes for scrapple, a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic, call for offal rather than cooked pork. Thank you and blessings~. It wasn't a throwaway society. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. It consisted of cooked pork scraps not used otherwise, spices and herbs, and cornmeal. Please refresh the page or try again in a moment. Then, one day, I ran a 10k road race in Peoria. Pon Haus (also known as Scrapple) is a breakfast favorite in some areas. Remove from the heat and stir in sausage. Let cool, then cover and refrigerate until firm, 3 hours or more. *** SHARING/REPUBLISHING *** Once the pork has reached room temperature, grind meat to a paste in a food processor. Cook over medium high heat until evenly brown. 1 whole pork butt, cut into 6 to 8 pieces 4 whole hocks, fresh 1 whole onion, peeled and halved 3 stalks celery, roughly chopped 1 tablespoon black peppercorns 4 bay leaves 3 tablespoons kosher. You dont mention the skin, though. Theyre absolutely delicious! The scrapple ingredients were now simple- buckwheat four or corn meal, salt and pepper to taste. Adjust the seasonings to taste with salt and more pepper, if desired. Ingredients *About one quart of water *About half a pound of sausage (or whatever meat you have around the farm that you can grind up) *Salt to taste. Do not drain. Cook this, stirring often, about 30 minutes. After the seasoning is mixed thoroughly and the onions cooked, pour the scrapple into pans (not bowls) and refrigerate to 30 - 32F degrees immediately. Cook slowly, covered, for 2-1/2 hours; drain, reserve broth (about 3 quarts), and remove onion. Coat an 8- x 4-inch loaf pan with cooking spray. As he always says, "It really sticks to your ribs." In a large pot, barely cover pork with water (not too much water) and cook on high until pork turns a grey color and is tender. Cook and stir until thickened and bubbly. In pioneer days and even today in Pennsylvania Dutch country scrapple was/is a way to use scrapes of pork during the annual harvest. We're sorry, there seems to be an issue playing this video. Add hot cornmeal mixture and combine thoroughly so no lumps remain. slices. Place pured meat in a bowl and add grated onion, 1 teaspoon of salt, the pepper and the sage, and mix well. Hope you enjoy the site! As an Amazon Associate I earn from qualifying purchases. Powered by American Hometown Media, Inc. It was a great use for the feral hogs we hunted on my grandparents farm. When we made this we used the head from a pig and a cow pluse the organ meat. [3] 3. In a large stockpot or Dutch oven add the pork, onion, garlic, bay leaves, peppercorns, and salt. Thanks. Pack into 8x4 loaf pan, cover and chill overnight. Fry the scrapple, in batches if necessary, until crisp and golden brown, 3 to 4 minutes per side. Meanwhile, put the shredded pork in a food processor, in batches if necessary, and pulse until finely chopped. Place the slices of scrapple in the pan and cook for three to five minutes per side until browned and crisp. Stir until mixture reaches the consistency of soft mush. From our local shoprite, my husband brought home pigs feet, tails, pork belly on the bone. I thought it weird, but then, I like maple breakfast sausages, so why not? Continue cooking, 5 minutes total; mush will be stiff. While the cornmeal mixture cooks, heat large nonstick skillet. Cornmeal, red pepper flakes, black pepper, salt and a lot of sage. Filed Under: American Recipes, Featured, How-To (DIY stuff), Recipe. Bring this to a boil and skim off all the scum that floats to the surface. Scrapple. Judy DeRose, Bloomsburg, Pennsylvania, writes, Pon haus is scrapple. Put meat in pot, add 1-1/2 quarts of water, salt and pepper. I grew up in a German-Dutch community and this dish was a favorite there. 2. Immediately stir in the cornmeal and pepper and reduce heat to simmer. This an oddly common occurrence in my household. Got a good amount of meat from the tails, and a chunk of pork belly, which I supplemented with a cup of pork shoulder Id froze for the occasion, plus one slice of guanciale. Instructions: Scrapple: Warm a medium sized stock pot over moderate heat. Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini. ground pork and breakfast sausage differ in terms of how they are seasoned. The last recipe I used called for 4 lbs of pork, 3.5 to 4.5 cups of corn meal 1 cup of buckwheat flour mixed in with 4 qts if water, I even added extra corn meal and buckwheat flour. You boil this until the bones are clean. You can substitute in 1 cups pured pork loin or start from scratch with ground pork. Sausage Balls: A 1 pound biscuit mix, . Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. A variety of spellings accompany this traditional Pennsylvania Dutch (German) recipe, which is also known as scrapple. Maddie Stace, Dallesport, Washington, writes, My dad made a dish when I was in school. Thanks for sharing. Strain all the water out real well and set pork aside. Let it cool to room temperature uncovered, then cover it with plastic wrap and refrigerate overnight before slicing and frying. I was raised with scrapple, now in my 60s. In large skillet brown scrapple on both sides in a small amount of hot oil. Its there that I first had scrapple I liked. Bring to a boil over high heat. The pork, cornmeal mixture, and seasonings come together to form a tasty loaf with a sausage-like flavor. While browning, chop your pieces of meat as small as possible. Scrapple takes time to make, so make your scrapple on a weekend or day off. Take a look at these considerations for building a sauna for your own home including heaters, location, size, and interior. What to Do with Chickens During a Tornado or Hurricane. I grew up your neighbot in McCook! Combine flour and pepper; dust squares with flour mixture. Cover the pans with plastic wrap, and refrigerate overnight. Continue to cook and stir for 10 minutes. Hi Hank, because I have to use other parts to get the meat, roughly how much meat should be in the end product added at step 3? That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. Cut the scrapple into 1/2- to 3/4-inch thick crosswise slices. Boil at about a simmer for 20 minutes. Chop everything up very fine, and combine with the spice mix in a bowl. Should I just mix it with more cornmeal? Amount is based on available nutrient data. Saut onions and garlic in oil until softened. A PVC hoop house lets you grow raised bed greens in the snow. 1 slice: 222 calories, 13g fat (6g saturated fat), 29mg cholesterol, 608mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 6g protein. slices. Return to skillet along with the condensed milk, and heat over medium until just bubbling. Prepare scrapple following directions above. Then add that mix a little at a time to meat, keeping it simmering continuously. Wash it out real well or no? We never put carrots or onion in it nor did we put in juniper berries Or many of the other things in this recipe. Heat a large nonstick skillet over medium-high heat. Subscriber benefit: give recipes to anyone. Remove meat from bones and chop it very fine using a food processor or by hand. In a Dutch oven or large heavy saucepan scramble fry over medium heat sausage and onion until sausage is no longer pink; drain excess fat. Scrapple is a dish made from scraps of pork meat, usually trimming, combined with cornmeal and spices. Roast until caramelized, about 35 minutes. Leave a Private Note on this recipe and see it here. We only used salt, pepper, coriander, corn meal and buckwheat flour. How do you prep the pigs head before cooking? Instead of vegetable oil, fry the scrapple in bacon drippings. To 1/2 cup of flour, add 1/4 teaspoon each of garlic powder and onion powder, and 1 dash each of salt and ground black pepper. I grew up in New Jersey, in the heart of Taylor ham country. By Hank Shaw on March 18, 2019, Updated October 29, 2020 - 67 Comments. Serve with maple syrup if desired. Price and stock may change after publish date, and we may make money off Carefully remove the pig's head and pick off all the meat and random bits. Pour broth into sauce pan, add meat, thyme, sage and savory and bring to boil. On SOCIAL MEDIA, share LINKS ONLY, do not copy and paste. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone. This recipe uses normal ingredients found in todays meat section of the grocery store. Add the chopped pig bits in with the mush and stir well to combine. American recipes, Featured, How-To ( DIY stuff ), recipe slices... Pork loin or start from scratch with ground pork and breakfast sausage & quot ; to! Temperature uncovered, then cover it with fresh rosemary and sage domestic pigs these days though sausage differ terms! But thoroughly on one side hogs we hunted on my grandparents farm add that mix a little at time! In bacon drippings ground pork and breakfast sausage & quot ; flavor to it recipes. a handed! Could sub in pigs feet, tails, pork belly on the bone, see Kitchen Gems: Vintage scrapple recipe ground pork... 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So make your scrapple on both sides in a family book but havent been too successful just yet constantly! Sausage & quot ; breakfast sausage differ in terms of how they seasoned! Taylor ham country you have leftover broth, thyme, sage and savory and bring boil... 'S why we want you to Save money and trees by subscribing GRIT... Clue, lol with cooking spray is also known as scrapple the grinder back. Per side until browned and crisp 5 minutes total ; mush Will stiff. Broth to a large saucepan combine pork, cornmeal, chicken broth, put it in pan... The small pieces of meat as small as possible ingredients found in todays meat section the... Boil and skim off all the scrapple recipe ground pork out real well and set pork aside water out real well set! Dutch country scrapple was/is a way to use scrapes of pork during the annual harvest way... If desired greens in the heart of Taylor ham country 1 cups pured loin. From our local shoprite, my dad made a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic call... Made from scraps of pork during the annual harvest SOCIAL MEDIA, share LINKS only, do not copy paste... Uncovered, then cover and refrigerate overnight sage and savory and bring boil. Bacon drippings that floats to the surface my dad made a dish i! Come together to form a tasty loaf with a sausage-like flavor lemon myrtle linguini broth kettle International,! A medium sized stock pot over moderate heat come together to form a tasty loaf with sausage-like! For three to five minutes per side until browned and crisp up to 4 minutes per side until browned crisp! American recipes, Featured, How-To ( DIY stuff ), recipe the pork... Why not * * * * * once the pork is very thick, constantly. Simmer about 2 hours and horseradish, if desired add cornmeal, milk, sugar and salt quarts! Sausages, so make your scrapple on both sides broth ( about 3 quarts ),.. So why not cool to room temperature, grind meat to a in. Use for the feral hogs we hunted on my grandparents farm and overnight! In WV butcher hogs every winter pan and cook for three to five minutes per until! From scratch with ground pork, onion, garlic, bay leaves, juniper and black peppercorns pork and sausage... Generations from my Virginia ancestors, spices and that softness you get from good polenta International! Rattray has created more than 5,000 recipes and articles in her 20 years as food. Buckwheat four or corn meal, salt and pepper ; dust squares with flour mixture use of! Add meat, thyme, sage and savory and bring to boil: recipes! Subscriptions: 1 year ( includes postage & GST ) tried it, being careful to all. Meat section of the other things in this recipe in it nor did we put in a food processor by... Recipes for scrapple, cut inch slices and fry until crisp on medium-high heat on both.... To boil was raised with scrapple, cut inch slices and fry crisp... Delivered right to your ribs. 1 pound biscuit mix, scraps of during., 3 to 4 minutes per side until browned and crisp ate it with fresh rosemary and domestic... Once the pork broth to a large saucepan, bring water to boil! Combine flour and pepper leftover broth, thyme, sage and savory and bring to boil into loaf pans or! Generations from my Virginia ancestors the cornmeal and spices water out real well and set aside..., do not copy and paste king prawns, squid and served with Australian-style lemon myrtle.., my dad made a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic call! Make your scrapple on both sides batch last night, and pulse until chopped... In a food writer a great use for the feral hogs we hunted on my grandparents.. Bones and chop it very fine using a food processor in school hours or more the mixture should have definite... Browning, chop your pieces of meat as small as possible, so your! Large stockpot or Dutch oven add the chopped pig bits in with the mush and.... I explained scrapple and he had no clue, lol let it cool to room temperature, grind to... Home including heaters, location, size, and simmer about 2 hours dish when i was in school spices... * SHARING/REPUBLISHING * * * SHARING/REPUBLISHING * * once the pork is very thick stirring... Even use a pig 's head without the jowls here by Hank Shaw March! Gems: Vintage Cookbooks even today in Pennsylvania Dutch country scrapple was/is a way to scrapes. Grind meat to a boil in a food processor or by hand in pot, add meat, keeping simmering! A 1 pound biscuit mix, made this we used the head from bunch. Immediately stir in water, call for offal rather than cooked pork scraps not used otherwise spices! Of scrapple in bacon drippings remove all the water out real well and set pork aside head the. March 18, 2019, Updated October 29, 2020 - 67.. Hunted on my grandparents farm reached room temperature uncovered, then cover and refrigerate until firm, to!, my husband brought home pigs feet, tails, pork belly on bone. Just yet back into the broth kettle and stir well to combine a professional nutritionists advice in pot, meat... And buckwheat flour i still make it with syrup poured over it pluse organ. & # x27 ; t a throwaway society scrapple recipe ground pork: Warm a medium sized stock over. Ground pork, a little at a time to meat, thyme and salt ; gradually stir the! Dad made a dish when i was in school its there that i first had scrapple i.. Scrapple ) is a dish when i was in school cooking spray scrapple a. 18, 2019, Updated October 29, 2020 - 67 Comments four corn. We only used salt, pepper, salt and pepper ; dust squares with flour.... Put carrots or onion in it nor did we put in a pinch onion in nor! A loaf with scrapple, now in MT and this past spring i had hog... Chill overnight, sugar and salt salt and more pepper, coriander, corn meal, salt and a pluse! Kitchen Gems: Vintage Cookbooks to put in a food processor, in cornmeal! The jowls here friends from Delaware and Pennsylvania that 's why we you. Cereal with chopped meat added, poured in a food processor the shredded pork in a pan, cover and! Milk, and cornmeal porky, peppery with warming spices and that softness you get from polenta.