Best 3 Pennsylvania Dutch Scrapple Recipes
Pennsylvania Dutch Scrapple is a classic breakfast dish, originating from the Pennsylvania Dutch region of the United States. As a type of scrapple, it is a mush of pork scraps and trimmings combined with cornmeal and spices, cooked until it achieves a firm loaf-like texture. Often served alongside eggs, potatoes, or applesauce, this savory dish is a beloved part of Pennsylvania Dutch cuisine and is enjoyed by many across the country.
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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
SCRAPPLE RECIPE
Discover a traditional Pennsylvania Dutch dish with our Scrapple Recipe. Savory and unique, you may discover a new favorite with our Scrapple recipe.
Provided by My Food and Family
Categories Recipes
Time 5h45m
Yield 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 550 mg, Carbohydrate 11 g, Fiber 0.6638 g, Sugar 0.7594 g, Protein 13 g
PENNSYLVANIA DUTCH SCRAPPLE
While living in Germansville, PA this recipe was used often to make scrapple for the fire companies breakfasts and is a long time favorite.
Provided by morgainegeiser
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 307.8, Fat 18.2, SaturatedFat 6.6, Cholesterol 79.9, Sodium 361, Carbohydrate 11.8, Fiber 1.1, Sugar 0.1, Protein 23.1
Tips:
- Choose fresh ingredients: Use the freshest ingredients available, especially for the meat and spices, to ensure the best flavor and texture.
- Soak the cornmeal overnight: Soaking the cornmeal overnight helps to soften it and makes it easier to cook. This will result in a smoother, more tender scrapple.
- Use a variety of meats: Don't be afraid to experiment with different types of meat, such as pork, beef, and veal. You can also add organ meats, such as liver and heart, for extra flavor.
- Season the meat well: Be generous with the seasonings when cooking the meat. This will help to infuse the scrapple with flavor.
- Cook the scrapple over low heat: Cooking the scrapple over low heat helps to prevent it from burning and ensures that it cooks evenly throughout.
- Let the scrapple cool completely before slicing: Allowing the scrapple to cool completely before slicing will help it to hold its shape and make it easier to cut.
Conclusion:
Pennsylvania Dutch scrapple is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Its unique flavor and texture make it a favorite among many people. Whether you choose to follow a traditional recipe or experiment with different ingredients, you are sure to enjoy this classic Pennsylvania Dutch dish.
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