Pennsylvania Scrapple Food

SCRAPPLE

Steps:

• Set the pig's head in a large kettle and cover it with water. Bring this to a boil and skim off all the scum that floats to the surface. When this is done, add the carrots, onion, bay leaves, juniper and black peppercorns. Simmer this, adding more water if the level drops below the pig's head, until the meat wants to fall off the bone, about 3 hours.
• Carefully remove the pig's head and pick off all the meat and random bits. I toss the eyes and the palate, which aren't very tasty. Chop everything up very fine, and combine with the spice mix in a bowl.
• Strain your pig broth and pour about 10 cups into a large pot. Bring this to a simmer and add the cornmeal and buckwheat flour, stirring constantly so you don't get lumps. Add salt to taste. Cook this, stirring often, about 30 minutes.
• Add the chopped pig bits in with the mush and stir well to combine. If you happen to be using the unflavored gelatin, now is when you would add it. Let this all cook for 10 minutes or so.
• Pour this into loaf pans, or a terrine pan. While not strictly necessary, it will make the scrapple easier to remove if you line the pan with plastic wrap first. Pack it in well. Let it cool to room temperature uncovered, then cover it with plastic wrap and refrigerate overnight before slicing and frying.

SCRAPPLE

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
• Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
• Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

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.