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Scrapple is a traditional dish that originated in the mid-Atlantic states, particularly among the Pennsylvania Dutch. It is made from pork scraps, including offal, bones, and pork liver, mixed with cornmeal and spices. The mixture is then formed into a loaf and sliced before being fried.
As a pork-based dish, scrapple is a good source of protein. However, it is also high in fat and sodium, so it should be consumed in moderation as part of a balanced diet.
The exact recipe for scrapple varies depending on the region and the cook, but it typically includes pork butt or other cuts of pork, which are boiled until tender. The meat is then minced and mixed with cornmeal, spices, and other ingredients before being formed into a loaf.
Scrapple is often served for breakfast, alongside eggs and toast. It can also be eaten on its own or used as a sandwich filling. Some people enjoy it with maple syrup or ketchup, while others prefer it plain.
Overall, scrapple is a unique and flavorful dish that is deeply rooted in tradition. While it may not be for everyone, those who enjoy it appreciate its rich history and distinctive taste.
Ingredients for Scrapple
To make scrapple, you will need a few key ingredients. Here is a list of the ingredients you will need to make scrapple:
- Pork: Scrapple is typically made with pork trimmings, such as the head, heart, and liver.
- Cornmeal: Cornmeal is a key ingredient in scrapple and gives it its distinctive texture.
- Wheat flour: Wheat flour is used to help bind the scrapple together.
- Seasoned flour: Seasoned flour is used to add flavor to the scrapple.
- Salt: Salt is used to enhance the flavor of the scrapple.
- Kosher salt: Kosher salt is a coarse salt that is used to season the scrapple.
- Black pepper: Black pepper is used to add a bit of heat to the scrapple.
- Ground black pepper: Ground black pepper is used to add flavor to the scrapple.
- Sage: Sage is a key herb used to flavor the scrapple.
- Garlic: Garlic is used to add flavor to the scrapple.
- Onion: Onion is used to add flavor to the scrapple.
- Garlic powder: Garlic powder is used to add flavor to the scrapple.
- Onion powder: Onion powder is used to add flavor to the scrapple.
- Cayenne pepper: Cayenne pepper is used to add heat to the scrapple.
- Spices: Spices such as cinnamon, nutmeg, and allspice are sometimes used to add flavor to the scrapple.
- Seasoning: A blend of spices and herbs is sometimes used to season the scrapple.
- Liver: Liver is a key ingredient in scrapple and gives it its distinctive flavor.
- Trotters: Trotters are sometimes used to add flavor to the scrapple.
- Pork stock: Pork stock is used to cook the scrapple.
- Water: Water is used to cook the scrapple and to help it bind together.
These ingredients can be found at most grocery stores or butcher shops.
Preparing the Pork
To make scrapple, the first step is to prepare the pork. I start by selecting a combination of pork scraps and pork butt for the meat. I also include the bones, offal, liver, and trotters in the mix. These ingredients are essential to give the scrapple its unique flavor and texture.
I begin by rinsing the meat thoroughly with cold water and removing any excess fat. Next, I cut the pork into small pieces and place it in a Dutch oven. I add enough water to cover the meat and then add salt, black pepper, sage, garlic, and onion to the pot.
I bring the mixture to a simmer over medium heat and let it cook for several hours until the pork is tender and falling apart. The longer it simmers, the richer the flavor will be.
Once the pork is cooked, I remove it from the pot and let it cool slightly. Then, I shred the meat using a fork or my hands, discarding any bones or other unwanted parts.
Finally, I strain the pork stock through a fine-mesh sieve and reserve it for later use. The prepared pork is now ready to be added to the scrapple mixture.
Making the Scrapple Mixture
To make the scrapple mixture, I start by combining pork, cornmeal, wheat flour, seasoned flour, instant flour, salt, kosher salt, black pepper, ground black pepper, sage, garlic powder, onion powder, and cayenne pepper in a food processor. I pulse the mixture until it forms a coarse paste.
Next, I transfer the mixture to a pot and add water. I bring the mixture to a simmer and cook it for about 30 minutes, stirring occasionally. The mixture should thicken to the consistency of oatmeal.
Once the mixture has thickened, I pour it into a greased loaf pan and smooth out the top. I let the scrapple cool to room temperature before covering it with plastic wrap and placing it in the refrigerator to chill for at least 2 hours, or overnight.
After the scrapple has chilled, I remove it from the loaf pan and slice it into 1/2 inch thick pieces. I heat a skillet over medium-high heat and cook the scrapple until it is browned and crispy on both sides.
That’s it! Making scrapple is a simple process that yields a delicious and hearty breakfast dish.
Cooking the Scrapple
To cook scrapple, I recommend using a cast iron skillet. Heat the skillet over medium heat and add a tablespoon of oil or butter. Allow the skillet to heat up for a few minutes.
Next, slice the scrapple into thin or thick slices, depending on your preference. Place the slices in the skillet and let them cook for 3-4 minutes on each side. Use a spatula to flip the scrapple over and cook the other side until it is brown and crispy.
Once the scrapple has a golden brown, crispy exterior, remove it from the skillet and place it on a plate. You can serve it hot with eggs, toast, or any other breakfast food.
To get a crispy edge, make sure the skillet is hot before adding the scrapple. Avoid overcrowding the pan and cook the scrapple in batches if needed. Plastic utensils are not recommended for flipping the scrapple as they may melt.
The cooking time for scrapple varies depending on the thickness of the slice. Thicker slices will take longer to cook than thinner slices. Keep an eye on the scrapple as it cooks to ensure it does not burn.
Overall, pan frying scrapple is a quick and easy way to prepare this breakfast favorite. With a few simple steps, you can enjoy a delicious and crispy meal.
When it comes to serving scrapple, there are a variety of options to consider. Here are a few suggestions to help you enjoy this flavorful and savory breakfast meat:
As a Breakfast Side: One of the most popular ways to serve scrapple is as a breakfast side dish. Simply slice the scrapple into thin pieces and fry it up until crispy. Serve alongside scrambled eggs, toast, and your favorite breakfast meat like bacon or sausage.
In a Sandwich: For a delicious lunch option, try using scrapple as a sandwich filling. Fry the scrapple until crispy and place it between two slices of bread with your favorite toppings. Some great options include lettuce, tomato, and mayo.
With Pancakes or Waffles: For a unique and tasty twist on breakfast, try serving scrapple with pancakes or waffles. Fry the scrapple until crispy and serve alongside your favorite breakfast syrup.
With Ketchup or Applesauce: If you’re looking for a simple yet delicious way to enjoy scrapple, try serving it with ketchup or applesauce. The sweetness of the applesauce pairs perfectly with the savory flavor of the scrapple, while ketchup adds a tangy kick.
Homemade: If you’re feeling adventurous, try making your own scrapple at home. It’s surprisingly easy to do and allows you to customize the flavor to your liking.
Overall, there are many ways to enjoy scrapple, and it’s a delicious addition to any breakfast or lunch spread.
Storing and Reheating Scrapple
When it comes to storing scrapple, it’s best to keep it in the fridge or freezer. If you plan to eat it within a few days, store it in an airtight container in the fridge. If you want to keep it longer, wrap it tightly in plastic wrap or aluminum foil and store it in the freezer.
To reheat scrapple, you can use a skillet or pan. Heat a small amount of oil or butter in a skillet over medium heat. Once the pan is hot, add the slices of scrapple and fry until they are brown and crispy on both sides. Use a spatula to flip the slices as needed.
If you prefer a crispier edge or exterior, cook the scrapple for a longer time. Drain off any excess grease as you cook. Once the scrapple is golden brown and crispy, it’s ready to eat.
Overall, scrapple is a tasty and versatile dish that can be stored and reheated with ease. With a little bit of frying and flipping, you can enjoy a delicious and crunchy meal in no time.
Common Questions About Scrapple
As someone who has cooked scrapple many times, I often get asked questions about this traditional Pennsylvania Dutch dish. Here are some common questions and answers to help you cook scrapple like a pro:
What is scrapple? Scrapple is a breakfast meat made from pork scraps, liver, and other offal. It is seasoned with spices like sage, thyme, and black pepper, and mixed with cornmeal or wheat flour to create a thick, savory loaf. Scrapple is a popular breakfast side in the mid-Atlantic states, especially Pennsylvania.
How do I cook scrapple? To cook scrapple, slice it into thin pieces and heat a pan over medium heat with some oil or butter. Brown the scrapple on both sides, flipping it with a spatula as needed. Cook until the exterior is crispy and golden brown. You can also bake scrapple in the oven or fry it in a cast iron skillet.
What can I serve with scrapple? Scrapple is often served with scrambled eggs, bacon, or breakfast sausage. It also pairs well with pancakes, waffles, or toast. Some people like to eat scrapple with ketchup or applesauce on the side.
How do I make scrapple crispy? To make scrapple crispy, use a hot pan and cook the slices until they are brown and falling apart. You can also dredge the scrapple in seasoned flour or cornmeal before cooking to create a crispy exterior.
Can I freeze scrapple? Yes, you can freeze scrapple for up to three months. Wrap it tightly in plastic or aluminum foil and store it in the freezer. Thaw it in the refrigerator before cooking.
Overall, scrapple is a flavorful and versatile breakfast meat that is easy to cook and enjoy. Give it a try and discover the tradition of this delicious dish.