Scrapple Food

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.

SCRAPPLE RECIPE

Steps:

• Place meat and bouillon cube in Dutch oven or medium stockpot. Add water. Bring just to boil; simmer on medium-low heat 2 hours or until meat is tender, occasionally skimming and discarding foam from surface of cooking liquid.
• Remove meat from cooking liquid, reserving liquid in pan. Cool meat slightly. Meanwhile, strain reserved liquid. Reserve 1-1/2 cups of the strained liquid; discard remaining liquid. Add gelatine to reserved liquid; stir until dissolved.
• Pull meat into shreds with 2 forks; discard any fatty pieces. Place shredded meat in large bowl. Add stuffing mix, cornmeal and reserved cooking liquid; mix well.
• Press into 9x5-loaf pan sprayed with cooking spray. Refrigerate 3 hours.
• Run knife around edges of pan to loosen scrapple from sides of pan. Unmold onto cutting board. Cut into 1/2-inch-thick slices.
• Cook, in batches, in nonstick skillet sprayed with cooking spray on medium heat 2 to 3 min. on each side or until scrapple slices are heated through and evenly browned on both sides.

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.

REAL SCRAPPLE

Steps:

• NOTE: the meat involved is Pork head, meat, feet, heart and tongue, or other pork trimmings, if desired, including liver.
• Place them in a water in a covered container until the soft tissue separates readily from the bone. Separate tissue from bone and grind with a fine grinder. Return the ground meat to the strained soup container and boil. Cereal is then added. A common cereal mixture is seven parts cornmeal and three parts of either buckwheat, white, or rye flour.
• Approximately 4 lbs of the ground meat combined with 3 lbs of soup (liquid) plus 1 lb of cereal is sometimes used. Gradually moisten the cereal with a cool liquid (water or the cooled soup) to prevent lumping. Add this premoistened cereal to the ground meat-soup mixture slowly then boil for 30 minutes.
• Prior to finishing boiling, add seasoning.
• A suggested seasoning combination for 8 lbs of finished scrapple would include 3 oz salt, 1/4 oz black pepper, 1/4 oz sweetened marjoram, 1/4 oz nutmeg, 1/4 oz sage or thyme, and 2-1/2 oz onions. Some prefer to add a pinch of mace and a pinch of red pepper also.
• After the seasoning is mixed thoroughly and the onions cooked, pour the scrapple into pans (not bowls) and refrigerate to 30 - 32F degrees immediately.
• Note this is usually made in large batches and saved throughout the year until the next butchering. It uses every part of the pig so nothing is wasted. It wasn't a throwaway society. This is also NOT a city recipe. They didn't butcher as they did in the country.
• number of pans is a guess.
• Note: IF you want the instructions for cleaning the meat [from head and so forth] zaar me. I am not going to post it because more people are going to look at this that are NOT going to do it yourself than people who are. Some just don't wanna hear it and that isn't a problem. My brother always turned green.

SCRAPPLE

Steps:

• Bring ham broth, 1 1/2 cups water and 1/2 teaspoon salt to a boil in the top of a double boiler over direct heat. Once boiling, sprinkle cornmeal into liquid, stirring constantly till mixture is smooth and starts to boil. Meanwhile, bring water to a boil in the bottom of the double boiler. Place the pot with hot cornmeal on top of the bottom of the double boiler, cover and cook for 45 minutes.
• While the cornmeal mixture cooks, heat large nonstick skillet. Brown ground pork until cooked thoroughly. Remove from heat and let cool. Do not drain. Once the pork has reached room temperature, grind meat to a paste in a food processor.
• Place puréed meat in a bowl and add grated onion, 1 teaspoon of salt, the pepper and the sage, and mix well. Add hot cornmeal mixture and combine thoroughly so no lumps remain.
• Rinse 9-by-5-inch loaf pan in cold water and grease with bacon fat. Pack meat mixture in loaf pan and cover skin of meat with plastic wrap, pressing it against the surface. Meat mixture will be warm to touch. Let meat loaf come to room temperature, and then place in the refrigerator to chill overnight.
• Remove plastic wrap and unmold scrapple onto a cutting board. Cut into 1/2-inch slices. Dust lightly with cornmeal and fry on both sides in a small amount of bacon fat.

HOW TO COOK SCRAPPLE

Steps:

• Slice the scrapple into ¼ in (0.6 cm) thick slices. Use a sharp chef's knife to evenly slice the 1/2 loaf of scrapple. The thickness of the slices depends on your own preference, however thinner slices tend to cook more quickly. While 1/4 in (0.6 cm) slices are the most common, try ½ in (1.3 cm) thick slices if you prefer them to be a bit chunkier. For even thicker slices, try ¾ in (2 cm). Bear in mind that these will need to be cooked for longer though.
• Dip each scrapple slice into 1 cup (110 g) of instant flour. Pour the instant flour into a bowl and coat each slice fully in the flour. Dip each slice individually to make sure that every side is coated in instant flour.
• Season the slices with salt and pepper to taste. Use table salt and freshly ground black pepper to sprinkle over each slice. Make sure you season both sides of each slice.
• Heat 1 tbsp (14 g) of butter in a skillet or a deep frying pan. Using a medium heat for the frying pan is the key to making delicious, crispy scrapple. Make sure that the butter has melted before you put the scrapple in the pan. Don't add too much butter to the pan, as the contents of the scrapple has enough grease. Too much butter will make the scrapple too oily when it has finished cooking. Since the scrapple in the pan will be producing grease, this makes it less likely to burn.
• Pan-fry the scrapple slices for 3 minutes on the first side. Place each slice in the pan, and fry them until you can see the edges of the underside starting to look brown and crispy. Make sure that there is ½ in (1.3 cm) gap between each slice in the pan. The slices will stick together if they are cooked too close to each other in the pan.
• Flip over each slice and fry them for a further 3 minutes. Let this side cook until it is brown and crispy too. You may have to do several batches of pan-frying the scrapple, depending on how many slices you are cooking and how big your pan is. The length of time that it takes to pan-fry the scrapple depends on the thickness of the slices. Thin slices can cook in as quickly as 3 minutes, while thick slices may take up to 10 minutes on each side. Watching for the crispy edges and browning color is the best way to monitor how the scrapple is cooking.
• Remove the scrapple from the pan when it is brown and crispy. Once the scrapple slices are cooked, use a kitchen flipper to remove them from the heat. Place the scrapple on a plate, and make sure it is lined with a paper tower to absorb any extra grease. You could also use a frying fork to remove the slices from the pan if you prefer. Scrapple is best served when it has been left to sit for a few minutes on the plate first. Pan-fried scrapple slices are commonly served in sandwiches or with fried eggs, and leftovers can be refrigerated for up to 1 week.

THE BEST SCRAPPLE EVER

Steps:

• 1. Add flour to a medium size mixing bowl then add in the seasonings, and stir well. 2. Slice the Scrapple into twelve 1/8 inch size pieces.3. Coat both sides of the Scrapple with the seasoned flour, shake off the excess flour, then set aside.4. Place a skillet over medium-high heat (7), then add in the oil.5. After 3 minutes, add 6 slices of Scrapple to the skillet.6. Fry for 3-4 minutes on the first side and 2-3 minutes on the second side.

TRADITIONAL SCRAPPLE

Steps:

• In a large stockpot, add pork butt, hocks, onion, celery, peppercorns, and bay leaves. Barely cover with water and simmer over low heat until pork is tender and meat falls off the bones, about 2 hours.Drain and reserve the stock. Pour the solid contents onto a sheet pan so that you can easily discard the celery, onions, peppercorns, bay leaves, and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.Add the meat to a food processor and pulse to coarsely chop. Don't over grind.Measure 1 gallon of stock and return it to the pot with the meat and cayenne, black pepper, salt, and sage. Bring to a simmer over low heat.Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes or so. Add a little stock or water, if needed, to ensure a smooth texture.Pour into 3 loaf pans and refrigerate until solid, preferably overnight. Unmold, slice, and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.

SCRAPPLE

Steps:

• To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.
• Drain and reserve the stock. Pour the solid contents onto a baking sheet so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
• Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Don't over grind it.
• Measure 1 gallon of stock and return it to the pot along with the chopped meat and the salt, ground black pepper, cayenne, and sage. Bring to a simmer over low heat.
• Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensure a smooth texture.
• Pour into 3 loaf pans and refrigerate until solid, preferably overnight.
• Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.