Crusty scrapple, a Pennsylvania Dutch dish made from pork scraps, cornmeal, and spices, is a hearty and flavorful dish that can be enjoyed for breakfast, lunch, or dinner. The key to making a good crusty scrapple is to use high-quality ingredients and to cook it slowly and evenly. With a little time and effort, you can create a delicious and satisfying meal that will be sure to please everyone at your table.
Check out the recipes below so you can choose the best recipe for yourself!
SCRAPPLE
Steps:
- Trim the fat from around the top of the heart and remove the sinews. Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver. Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones.
- Strain the broth into a clean pot. Discard the bones and put the meat through a coarse grinder. Grind the heart and liver as fine as possible and combine the 2 meat mixtures.
- Bring the broth to a simmer. Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly. Reduce heat to medium and add the meat mixture. Stir until everything is well mixed. Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick.
- After 30 minutes it is ready to pour. Rinse 9 small breadpans with cold water or grease them and pour the scrapple to the top of the pans. Set the pans to cool and when cool refrigerate until the next day.
- When ready to eat, unmold the scrapple onto a cutting board and cut into 1/4-inch thick slices. Melt fat in a skillet and fry the slices until brown and crusty on both sides. Serve immediately with or without maple syrup.
- The loaves can be unmolded and frozen but will keep refrigerated for about 1 week.
SCRAPPLE
Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! This streamlined recipe takes only minutes to prepare ... perfect for making the night before. Serve topped with choice of warmed syrup.
Provided by KCFOXY
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 13h45m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 576 calories, Carbohydrate 41.2 g, Cholesterol 74.5 mg, Fat 38.9 g, Fiber 0.7 g, Protein 15.1 g, SaturatedFat 15 g, Sodium 631.2 mg, Sugar 26.9 g
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.
Nutrition Facts : Calories 141 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 497mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
CORNMEAL SCRAPPLE
I grew up in a German-Dutch community and this dish was a favorite there. I like to eat scrapple in the wintertime, but my husband thinks it's perfect anytime. As he always says, "It really sticks to your ribs." -Mrs. Merlin Brubaker, Bettendorf, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 222 calories, Fat 13g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 608mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
OLD-FASHIONED SCRAPPLE
Wonderful for breakfast sure beats the stuff sold in stores! Cooking times include chilling time.
Provided by Chef Shadows
Categories Breakfast
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.
- Bring to a boil, stirring often.
- Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
- Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan.
- Spoon pork mixture into pan.
- Cover and chill in the refrigerator 4 hours or overnight.
- Unmold; cut scrapple into squares.
- Combine flour and pepper; dust squares with flour mixture.
- In large skillet brown scrapple on both sides in a small amount of hot oil.
- Serves 12.
Nutrition Facts : Calories 156.6, Fat 7.7, SaturatedFat 2.1, Cholesterol 23.8, Sodium 186.3, Carbohydrate 12, Fiber 0.9, Sugar 0.2, Protein 9.6
MIDWEST SCRAPPLE
While there are other scrapple recipes on ZAAR, this one is incredibly easy and ever so good! This would be among the all time favorites of my DH....and most men would agree with him. While it is a traditional Pennyslvania Dutch breakfast, served with softly fried eggs, applesauce and biscuits, we have been known to have it for lunch, too! This recipe comes from the Midwestern Junior League Cookbook,, published in 1976 (I love those Junior League Cookbooks.) The cooking time is for chilling.
Provided by NoSpringChicken
Categories Breakfast
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except corn meal in a saucepan.
- Bring to a boil; lower heat and simmer gently for 20 minutes, stirring frequently.
- Gradually stir in cornmeal, stirring constantly and cook until thickened.
- Rinse a loaf pan (5in x 9in) with cold water; pour in scrapple and chill completely.
- Cut into slices about 1/2 inch thick.
- Dust with flour and fry in oil until lightly browned.
- (Browning these slices until crusty around the edges takes several minutes on each side.) Serve with syrup, applesauce, or butter and salt and pepper.
Tips:
- Choose quality pork scraps: Use fresh, high-quality pork scraps to ensure the best flavor and texture for your scrapple.
- Season to taste: Don't be afraid to adjust the seasonings in the recipe to suit your preferences. You can add more or less sage, thyme, or salt as desired.
- Cook the scrapple thoroughly: Make sure the scrapple is cooked through before serving. This will help prevent any foodborne illness and ensure that the scrapple is safe to eat.
- Enjoy your scrapple! Scrapple can be served for breakfast, lunch, or dinner. It can be fried, grilled, or baked, and it can be enjoyed on its own or with your favorite sides.
Conclusion:
Scrapple is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover pork scraps, and it can be cooked in a variety of ways. Whether you are looking for a hearty breakfast, a quick lunch, or a satisfying dinner, scrapple is a great option. So next time you have some pork scraps on hand, be sure to give scrapple a try.
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