Balkenbrij Dutch Scrapple Food

BALKENBRIJ - DUTCH SCRAPPLE

Steps:

• Cover meat and liver with water and cook until tender, about an hour.
• Season to taste.
• When broth has reduced by half, chop meat finely and return to liquid.
• Stir in enough buckwheat flour to make a stiff batter; cook until thickened.
• Lightly grease a loaf pan; fill with batter.
• Refrigerate.
• To use, slice and fry in butter or bacon grease until golden brown.

BALKENBRIJ (LIVERWURST)

Steps:

• Trim and cook liver in separate kettle, keep broth.
• Remove veins.
• Trim fat and veins from heart, cook, keep broth.
• Trim fat from roast and cook, keep broth.
• When all meats are cooked, put through food grinder using coarse cutter.
• Put all ground meat and broth in 8 quart kettle. Add salt and pepper.
• Bring to boiling, adding buckwheat flour a little at a time to mix well.
• Mixture will become very thick.
• Spoon and press into 4 to 5 loaf pans.
• Refrigerate or freeze. To serve, slice and brown on both sides, with a slice of cheese if desired, or with syrup.

PENNSYLVANIA DUTCH SCRAPPLE

Steps:

• Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling.
• Reduce heat, cook for 20 minutes.
• Then drain meat, reserving 3 cups stock.
• Add salt and sage to stock, bring to boiling.
• Combine cornmeal and 1 cup of cold water.
• Gradually add stock, stirring constantly.
• Cover and cook over low heat for 10 minutes. Stir occasionally.
• Then add sausage, stir it all together and pour into loaf pan.
• Refrigerate overnight.
• Next morning slice and fry until set.
• NOTE: Cooking time does not inclue refregerating over night.