Let's Talk BBQ
Recipes => Recipes => Breakfast/Brunch Ideas! => Topic started by: Smokin Don on January 29, 2015, 01:56:03 PM
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Jan 29 2015
This version of scrapple is more user friendly! It does not contain the usual pork offal, trimmings, head meat, heart and liver that the original was made from. Some even cooked the whole head. Scrapple came from the Pennsylvania Dutch and was cooked down, cornmeal added to thicken, poured into loaf pans and left to set up. It was then sliced and fried.
Some of the old German family butchers around here still make pan pudding, similar to scrapple but thickened with steel cut oats. I buy some from my butcher Kah Meats the they call grits. I buy it a couple times a year to fry for breakfast.
I have wanted to try scrapple for a long time and looking around the net I see a lot of recipes for the scrapple made with good meat. They use cut up pork butt, along with smoked sausage or fresh hocks. You could use smoked ham hocks and I would think it would have a ham taste. I chose to use ground pork and smoked sausage to make it as easy as I could.
I used two pounds of ground pork and a pound of smoked sausage. I boiled it in water with some sage for 1 ½ hours. I had cut up the smoked sausage in short links and split one side for the fat to render out better. After the 1 ½ hours I removed the smoked sausage and chopped by pulsing in my food processor.
I added it and the seasonings back in and cooked another ½ hour then stirred in the cornmeal. It was poured into loaf pans a let set overnight in the fridge.
I saw where you could put parchment paper in the bottom leaving some on the end to make it easy to pull out after setting out. Forget that; it did not work even after loosening the sides. I ended up banging it on my cutting board as usual.
I fried a slice of it this morning along with some eggs for my breakfast. I was not too hungry so only fried one slice. It was so good after eating wished I had done two slices. I will vacuum seal and freeze most of the two loaves for later breakfasts.
Some ingredients
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1284046_zpsz99yutlz.jpg)
Meat in the pot with water and sage
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1284047_zpsyst8i6dq.jpg)
Thyme, sea salt, 4 pepper corn blend and white pepper
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1284049_zpsm62cucs2.jpg)
Smoked sausage removed to chop, seasonings added
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1284050_zpsparwymtd.jpg)
Sausage chopped
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1284051_zpsun7jk6ko.jpg)
All in with the cornmeal to thicken
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1284052_zpsaxtyowkn.jpg)
In the loaf pans to cool
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1284053_zpsh69z5sge.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1284054_zpsg49sdeqs.jpg)
A slice for my breakfast
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1294055_zpsdp5bczi2.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1294057_zpsb6w38o4a.jpg)
With eggs and a glass of buttermilk
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_1294060_zpsafcm7s5n.jpg)
Smokin Don
Recipe:
My easy scrapple
2 pounds of ground pork or sausage
1 pound smoked sausage
2 cups cornmeal, I used 1 ¾ cups
1 teaspoon sage
1 tablespoon coarse sea salt
1 teaspoon white pepper
1 teaspoon black pepper, I use 4 pepper blend
½ teaspoon thyme
1 bay leaf
1 round tablespoon each of dried garlic and onion flakes
If you want heat add some cayenne pepper
About 8 cups of water
Makes two loaves
Place the ground pork, smoked sausage and sage in a large pot with the water. I cut the smoked sausage into about 5 inch links and slit the one side to allow the fat to render out. Bring to a boil and the turn down to a slow boil and cook for 1 ½ hours. Stir often and break up the ground pork.
After the 1 ½ hours remove the smoked sausage and chop fine or pulse in a food processor 8 to 10 times. Add back to the pot along with the rest of the seasonings. Bring back to a slow boil and cook another ½ hour.
Stir in the cornmeal slowly and from this point you need to keep stirring. Mine was getting too dry and had to add some water and ended up cooking about 15 minutes. Pour it into loaf pans and let cool. When cool enough cover and place in the fridge overnight.
When ready to fix, slice in ½ to ¾ inch slices and pan fry in a little oil for 3 to 4 minutes on each side. Serve with breakfast of your choice.
This is not the old fashioned scrapple that was made with pork trimmings, head and organ meat; but a version that will appeal to more people.
Note: you can use any cornmeal; I used a mix of yellow and white coarse ground.
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That looks fantastic, Don! Bookmarked!
Have only tried scrapple once at some foo-foo fancy restaurant in Portland, and absolutely loved it. I'd love to try some traditional (real) stuff!
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Another winner Don, looks great. ;)
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I have to admit, I tried "authentic" scrapple on a trip to PA, I couldn't finish it...
But, yours looks fantastic, Don. I will make this - it is bookmarked. Thank you for the recipe and pictures.
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Country (Dutch Country ;D ) Boy soul food! Looks great Don!
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I have never been a b ig fan of PA Dutch scrapple. Your version looks similar to one that was made on Triple D. THAT I could eat. It didn't have all that "nasty stuff" in it. Your version is bookmarked.
Art
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Great looking recipe and results, Don. Thanks for posting. I have this Bookmarked and will be trying it.
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Looks excellent SD. Never tried scrapple before
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I have never been a b ig fan of PA Dutch scrapple. Your version looks similar to one that was made on Triple D. THAT I could eat. It didn't have all that "nasty stuff" in it. Your version is bookmarked.
Art
I am reasonably certain that the hog did not feel that those parts were "nasty stuff".... :D :D :D
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Never heard of it till now and ya got me thinking to try this one :P :P Thanks Don
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Cut, pasted, and in the "on deck" circle.
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Are you implying that offal, trimmings, head meat, heart and liver aren't "good meat?" :D Yours looks great, but I'll take the real thing all day every day. Admittedly, it is an acquired taste.
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Pass a plate this way but I am going to need two slices of the scrapple.
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Are you implying that offal, trimmings, head meat, heart and liver aren't "good meat?" :D Yours looks great, but I'll take the real thing all day every day. Admittedly, it is an acquired taste.
No I am not implying that it is bad, unless you don't like it, but it is an acquired taste to eat the real scrapple. I only want the real thing once in a while. This scrapple I could eat as a regular breakfast routine. Don
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Never wanted to try the real scrapple but I would try that Don!
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Are you implying that offal, trimmings, head meat, heart and liver aren't "good meat?" :D Yours looks great, but I'll take the real thing all day every day. Admittedly, it is an acquired taste.
No I am not implying that it is bad, unless you don't like it, but it is an acquired taste to eat the real scrapple. I only want the real thing once in a while. This scrapple I could eat as a regular breakfast routine. Don
I never would cast aspersions on someone else's favorite food. It is an acquired taste, that I haven't acquired... ;) ;) ;D But then, I DO like Spam... go figure.... ;D ;D
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Are you implying that offal, trimmings, head meat, heart and liver aren't "good meat?" :D Yours looks great, but I'll take the real thing all day every day. Admittedly, it is an acquired taste.
No I am not implying that it is bad, unless you don't like it, but it is an acquired taste to eat the real scrapple. I only want the real thing once in a while. This scrapple I could eat as a regular breakfast routine. Don
I never would cast aspersions on someone else's favorite food. It is an acquired taste, that I haven't acquired... ;) ;) ;D But then, I DO like Spam... go figure.... ;D ;D
I'm in the SPAM lovers club too, been eating SPAM all my life and love stuff. ;)
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Are you implying that offal, trimmings, head meat, heart and liver aren't "good meat?" :D Yours looks great, but I'll take the real thing all day every day. Admittedly, it is an acquired taste.
I am with you, scrapple all day everyday, eat with ketchup if with eggs, syrup if with pancakes, waffles, or french toast.
I will try this, thanks Don.
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Very nice Don..gonna make some, I have everything here and it's so cold out now and getting colder, I'm sure you noticed, lol... just have to get busy. I must say that I like Spam too. I like mine bbq'd. .☆´¯`•.¸¸. ི♥ྀ.
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Will definitely try your recipe.. I do like the old style but as I remember it very time consuming to make. Family only made it when butchering. This could be made anytime.
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That looks excellent Don, the PA Dutch stuff is OK to me but once visiting family in Michigan we got some from a German Butcher Shop made just like yours and it was fantastic, so was his Brats.
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Don that looks great! Absolutely worth a try - bookmarked
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I have had scrapple, don't think they allow it down South. But that looks and sounds good to me, even the stuff made with the "bad" stuff, but hey,I like haggis.
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Isn't scrapple like Spam?
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They're
scarily similar in concept except that SPAM probably contains more salt and sugar, sets up with potato starch instead of cornmeal, and may or may not use different "pig parts" (although they claim to use shoulder and ham only). Luckily I like both (especially Don's recipe that I tried a week or so ago).