Scrapple: A Deliciously Unique Dish
Why Scrapple Works One of the best aspects of scrapple is its versatility; you can choose your preferred cuts of meat. The combination of cornmeal and buckwheat flour acts as a binder, allowing the mixture to be sliced and fried to perfection.
The term ”scrapple” might sound like a playful jab at someone in gym class, but it actually stems from words like “scraps” and “scrappy.” This traditional Pennsylvania-Dutch dish is crafted from various pig parts—stewed, chopped, or ground—and combined with cornmeal and flour for a hearty meal. Often, the cornmeal is cooked in a rich stock made from simmering these assorted pig parts.
Once it reaches the right consistency, scrapple is sliced and pan-fried. It’s an economical dish that exemplifies how using every part of the animal can lead to something delicious. Think of it as a pork-infused version of fried polenta! While pork is typically used for scrapple, feel free to experiment with beef or lamb if you prefer.
What Goes Into Scrapple? Asking what goes into scrapple can be akin to questioning what’s in hot dogs—it’s all about utilizing what you have on hand! After butchering a pig, nearly every part could find its way into this dish as long as it could be bound together with cornmeal and gelatinous stock (think meat scraps like tendons, liver, ears, etc.).
However, moderation is key when incorporating offal such as liver or brains; too much can overpower the sweet notes from the cornmeal.
For my first attempt at making scrapple, I used two trotters along with some smoked pork neck and leftover liver from another meal. After simmering these ingredients together until tender, I ground them up before mixing them with cooked cornmeal. If my mixture became too thick while cooking the cornmeal separately in another pot, I simply added more broth for moisture.
Mixing up scrapple offers plenty of creative freedom! Once your grains are ready and your meats are processed to your liking (I prefer some visible chunks), it’s time to add spices according to your taste preferences. Just like sausage-making—a slab of freshly prepared scrapple pairs wonderfully with sunny-side-up eggs!
In March 2012 this recipe was tested again in 2022 for optimal results; we enhanced flavor by adding sage and adjusted our loaf pan size for better fitting during preparation.
Scrapple Recipe
#### Ingredients:
- 3 pounds bone-in pork butt (preferably skin-on)
- 2 pig trotters (approximately 1 pound each)
- 4 medium onions (roughly chopped)
- 6 cloves garlic
- 4 ounces pork liver
- Kosher salt & freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 cups yellow cornmeal
- 1/2 cup buckwheat flour - 1 tablespoon fresh sage (chopped)
- 1 teaspoon paprika
- Pinch cayenne pepper
Instructions:
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In a large Dutch oven combine pork butt,trotters,onions,and garlic.Cover everything with water.Bring it all to boil over high heat then reduce heat maintaining gentle simmer.Skim off any scum that forms on surface.Cook until meat becomes tender(about three hours).Let sit off heat for ten minutes.
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Using slotted spoon transfer cooked meats onto cutting board.Let cool enough so you can handle them.Separate edible portions discarding skin,bones,and tendons.Strain remaining liquid through fine-mesh strainer into large bowl—you should have around seven-and-a-half cups left.Set aside.
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Season liver generously using salt & pepper.In skillet heated over medium-high add oil once shimmering.Add seasoned-liver cooking without moving until lightly browned(around one-two minutes).Flip cook second side till just done(another minute).Transfer both diced-liver & reserved-pork onto cutting board finely chop together yielding five-six cups total.
4.In separate saucepan whisk together prepared-cornmeal along-with seven cups reserved-stock.Set over medium-high bringing mixture gently-simmering while whisking often.Reduce heat keeping gentle-simmer stirring frequently adding more stock/water if needed till absorbed becoming smooth/thickened(like polenta)around twenty-forty-five minutes depending upon type/grind-size used.Last ten-minutes quickly whisk-in buckwheat-flour preventing clumping. 5.Stir combined-meat/liver mix into warm-corn mixture followed by sage,paprika,cayenne seasoning further adjusting taste-wise.Add everything carefully transferring contents into lined loaf-pan smoothing top.Let cool down room temperature about hour then cover tightly refrigerating minimum three hours(scrapples may last several days refrigerated/frozen). 6.To serve slice cooled-scrapples approximately three-fourths inch thick slabs.Fry slices batches within preheated skillet using few tablespoons oil until golden-brown/crispy both sides(takes two-three minutes per side).Serve immediately!
Special Equipment Needed:
Dutch oven | Cast iron/nonstick skillet | Saucepan/saucier | Loaf pan
Nutritional Information: (per serving)
Calories: 1007
Total Fat: 59g
Saturated Fat: 18g
Cholesterol: 344mg
Sodium: 543mg
Total Carbohydrates: 41g
Dietary Fiber: 4g
Protein: 76g
Note: Nutritional values are estimates based on ingredient databases; actual values may vary based on specific brands/ingredients used.
Enjoy crafting this delightful dish that celebrates resourcefulness while delivering incredible flavor!