Sausage Scrapple Food

EASY SCRAPPLE

Steps:

• Pour 2 cups of water in a sauce pan and bring to a boil.
• Cut sausage into pieces and add to boiling water mixing throughly (a potato masher works well). Once sausage is done take pan off heat and add red pepper flakes and sage.
• Add cornmeal and mix throughly and pour into loaf pan.
• Refrigerate until completely cooled.
• Slice and fry in frying pan with cooking spray.

SOUTHERN SCRAPPLE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Stir in butter and cheese until melted. Stir in sausage. , Press into a greased 9x5-in. loaf pan. Cover and refrigerate for 1 hour or until cool., Remove scrapple from pan; cut into 1/2-in. slices. In a skillet, cook scrapple in butter until browned on both sides, adding more butter as needed. Serve warm with syrup.

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.

CORNMEAL SCRAPPLE

Steps:

• In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7-1/2x3-1/2x2-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator. , To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with maple syrup if desired.

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.

EASY SCRAPPLE

Steps:

• 1. 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. Add milk, salt and seasoning. 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. Continue to cook and stir for 10 minutes. Rinse a standard bread loaf pan with cold water; spread and pat scrapple mixture into damp loaf pan (may slightly cool scrapple mixture and place in plastic wrap lined loaf pan). Cover and refrigerate overnight. To serve, unmold scrapple from pan. Slice scrapple into 1/4 - 1/2 inch thick slices (thoroughly chilled or partially frozen scrapple slices easier). Butter hot griddle or fry pan, add scrapple slices (slices should not touch) and brown on both sides. Serve scrapple warm, drizzled with maple syrup, and a glass of milk and fruit for a hearty breakfast or brunch.
• 2. Notes: Scrapple is short for meat scrapes. In pioneer days and even today in Pennsylvania Dutch country scrapple was/is a way to use scrapes of pork during the annual harvest. Today's recipe is "much" easier to make, faster, healthier, and is suited to city dwellers. There are many variations - each created to suite the taste preferences of the family. This recipe is basic, experiment with your own variations. Recipe serves 6-8
• 3. *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. Remove meat from cooking liquid and shred with a fork. Measure remaining liquid, add milk to make 1 quart liquid. Prepare scrapple following directions above. **Variations in seasonings and ingredients, try one or more: pinch ground cloves, pinch ground nutmeg, dried thyme or marjoram, 1/2-1 cup chopped apple, chopped cooked ham etc

SAUSAGE SCRAPPLE

Steps:

• 1. Cook the sausage in frying pan about 5 minutes. Drain off excess fat. Add liquid and bring to a boil. Sift in cornmeal, stirring constanly. Cook until mixture thickens. Add seasoning. Turn into loaf pan and let cool. Slice thin and fry..