A recipe for scrapple?

Answer 1

4 lbs. fresh shoulder
2 lbs. fresh side
3 lbs. pork liver
2 lbs pearl barley (may substitute medium barley)
1 lb. steel cut oats (may substitute old fashioned oats)
5 T. salt
8 t. coarse cracked pepper
Water as needed
Boil each meat separately until done. Remove meats from liquids. Discard liver broth. Grind meats and put all in broth from shoulder and side.

Combine ground meat, broth and remaining ingredients. Cook until barley is done and mixture is heavy. Water may need to be added periodically.

This recipe is very fatty and rich. And is a greasy mess to grind the meats. So this year we used 6 lbs. of pork sirloin and had the butcher grind for us while still raw. Then cooked the ground meat and liver separately as above discarding the liver broth when done. The outcome seemed the same with less fat and less indigestion.
2 pounds ground lean pork
1 lb beef liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts of water
In a large pot, add the water and bring to a boil. Add the liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return to pot. Add the ground pork, a little at a time, and stir. If you add the pork all at once, you will end up with a big "clump". Boil at about a simmer for 20 minutes.

In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, constanstanly stirring. Simmer gently for one hour, stirring very frequently. Use lowest possible heat, as mixture scorches easily.

Pour into greased loaf pans, (you will need two - this receipt will make two four pound pans for a total of eight pounds) bounce the pans a couple of times so that the Scrapple settles, and let cool. At this point it is best to let the let the Scrapple set in the refigerator overnight.

Now, as you arise in the morning, remove the scrapple from the refer and cut into to 3/8 inch slices. To freeze, lay a sheet of waxed paper between slices and then put in ziplock bags and into the freezer.

To serve, thaw and dust with flour and fry in either bacon grease or lard until golden brown. Should you decide to use "Pam" or other such modern devices, you will not only ruin the Scrapple, but my grandmother, and perhaps her grandmother who developed this receipt will descend upon you and rack vengeance beyond imagination.

Some people prefer their Scrapple with maple syrup. Personally, I like to lay a couple of slices of Scrapple along two fried eggs, put lots of butter on the Scrapple, then grab my pepper mill and make everything look like a gravel truck just past over it. And, as you eat, mix the eggs and Scrapple together and use a good "pusher" (fresh crusty bread) to get it together. Enjoy.

Old Scrapple Recipe


Several of you have e-mailed me regarding the scrapple recipe. It seems the measurement of cornmeal is omitted. As I mentioned with the old recipe, it was not mine, it was a fellow "surfer's" recipe. I have tried several times to contact that person to get the exact measurement and have been unsuccessful. Another "surfer" friend, Linda was kind enough to share this one with me. Again, I have never made it myself but it looks like everything is there for you to try it. Let me know what you think.


SCRAPPLE

1 1/2 lb. Pork shoulder or butt
1/2 lb. Pork liver
1 onion, chopped
1 1/2 quarts of water
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. yellow cornmeal
1/2 c. buckwheat flour (if you don't have buckwheat flour, substitute all purpose flour)
1 1/4 c. all purpose flour
1/4 c. ground coriander

Pour boiling water over liver, let stand for 5 minutes. Rinse in cold water. Add to pork, cover with water, add onion, salt and pepper. Cook on medium heat for 2 hours or until fork tender. Remove meat from broth, set aside to cool. Measure broth and add water to make 4 1/2 cups of liquid. Place 3 cups into saucepan, reserve remaining liquid. Bring to a boil. Mix cornmeal, flour, coriander and buckwheat flour in a separate bowl. Mix together with remaining broth gradually until smooth. Stir gradually into boiling broth. Cook on low heat uncovered, for 30 minutes, stirring occasionally. Grind or chop meat in food chopper (or finely by hand). It should measure 2 or more cups. Add to the pot while cooking on low heat. Pour into casserole or loaf pans. Rinse pans first with cold water.

A reader submitted this tip for making scrapple. "I bake mine in the oven for 2-1/2 to 3 hours--it gets delicious."

Answer 2

Modern Day Scrapple



2 pounds ground lean pork
1 pound beef liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts of water

In a large pot bring the water to a boil. Add beef liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return chopped liver to the pot. Add the ground pork, a little at a time, and stir. Simmer for 20 minutes.

In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, stirring constantly. Simmer gently for one hour, stirring frequently. Use lowest possible heat, as mixture scorches easily.

Pour into two greased loaf pans. Bounce the pans a couple of times so that the Scrapple settles, and let cool. Let the Scrapple set in the refrigerator overnight.

When you arise in the morning, remove the scrapple from the refrigerator and cut into to 3/8 inch slices.

To freeze, lay a sheet of waxed paper between slices, place in freezer bags.

To serve: Thaw slices and dust with flour. Fry in either bacon grease or lard until golden brown. Do not use a cooking spray. It will not taste right and ruin the scrapple.

Answer 3

scrapple

NAME
SCRAPPLE - Eastern-style scrapple (a breakfast food like
sausage)
I grew up in Maryland, and in Maryland people eat scrapple
for breakfast. Among my schoolmates, the story was that if
you ever found out what was in commercial scrapple you would
stop eating it, and I did stop eating it for many years. But
now I know how to make my own. I got this recipe from the
University of Maryland poultry farming people, though I have
added more seasonings because they seem to like blander
foods than I do.

INGREDIENTS (serves 6 hungry farmers)
750 ml chicken broth
225 g cornmeal (yellow)
15 ml flour
7.5 ml salt
1 ml sage, ground fine
1 ml thyme, ground fine
1 ml cayenne
1 kg chicken parts
1 onion, chopped
6 peppercorns (cracked - hit them with a hammer,
perhaps)

PROCEDURE
(1) Bring the chicken broth to a boil; add chopped
onion and peppercorns. Add chicken and cook until
the meat falls off the bones (about 1 hour).
(2) Strain the cooked chicken out of the broth and
save the broth. Remove the bones and inedible
parts from the cooked chicken, then chop or grind
the cooked meat into fine pieces. Be careful if
you use a food processor, so that you don't pur ee
the meat.
(3) Simmer the chicken broth in a large pan.
(4) Mix cornmeal, flour, salt, thyme, sage, and cay-
enne with 250 ml of cold water. Stir well. Now
slowly stir this mixture into the simmering broth.
(5) Add the cooked, ground chicken to the simmering
pot. Simmer and stir for about 5 minutes.
(6) Pour hot mixture into well-greased loaf pans.
Chill until firm.
(7) To serve: remove from pan, cut into slices, roll
in flour or cornmeal, and fry in a greased frying
pan.

NOTES
Vary the amount of salt in this recipe to suit your taste.
You can make scrapple out of almost any meat, though chicken
and pork are traditional. For a different, and truly
authentic Maryland taste, leave out the salt and cayenne and
substitute 10 ml of Old Bay seasoning.
A loaf of home-made scrapple will keep for 10 days in the
refrigerator, or it can be cut into slices and frozen.

RATING
Difficulty: easy. Time: 1 hour preparation and cooking,
several hours cooling, 5 minutes to fry. Precision: no need
to measure.

CONTRIBUTOR
Carole Miller

Answer 4

(m)

INGREDIENTS
750 ml chicken broth
225 g cornmeal (yellow)
15 ml flour
7.5 ml salt
1 ml sage, ground fine
1 ml thyme, ground fine
1 ml cayenne
1 kg chicken parts
1 onion, chopped
6 peppercorns (cracked - hit them with a hammer, perhaps)

PROCEDURE
(1) Bring the chicken broth to a boil; add chopped onion and peppercorns. Add chicken and cook until the meat falls off the bones (about 1 hour).
(2) Strain the cooked chicken out of the broth and save the broth. Remove the bones and inedible parts from the cooked chicken, then chop or grind the cooked meat into fine pieces. Be careful if you use a food processor, so that you don't pur ee the meat.
(3) Simmer the chicken broth in a large pan.
(4) Mix cornmeal, flour, salt, thyme, sage, and cay- enne with 250 ml of cold water. Stir well. Now slowly stir this mixture into the simmering broth.
(5) Add the cooked, ground chicken to the simmering pot. Simmer and stir for about 5 minutes.
(6) Pour hot mixture into well-greased loaf pans. Chill until firm.
(7) To serve: remove from pan, cut into slices, roll in flour or cornmeal, and fry in a greased frying pan.

NOTES
Vary the amount of salt in this recipe to suit your taste.
You can make scrapple out of almost any meat, though chicken and pork are traditional. For a different, and truly authentic Maryland taste, leave out the salt and cayenne and substitute 10 ml of Old Bay seasoning.
A loaf of home-made scrapple will keep for 10 days in the refrigerator, or it can be cut into slices and frozen.

Answer 5

3 lbs. Lean Pork
1 Large Bone
1 Pound (about 5 cups) uncooked rolled oats
5 tsp. salt
1-1/2 tsp. pepper
5 tsp. onion juice

Put pork and bone into a large heavy kettle and cover with water;simmer until meat is tender. Remove meat from bone and cool; put meat through fine blade of food chopper. Return meat to water, return to boiling, and stir in the rolled oats, seasonings and onion juice. Cook slowly for one hour. Pour the mixture into well-greased loaf pans and set aside to cool. Cover and store in refrigerator. When ready to serve, slice and fry in hot fat until golden brown. This is oatmeal scrapple.

Answer 6

after I cook scrapple i put a little butter, and a nice portion of maple syrup,,ummm! good!

Answer 7

At my work that is a chicken and cheese no bread. That can be served with Sauteed onions, and peppers, and served on a bed of lettuce with tomato's, and cucumbers. You can use a different cheese I guess.

Answer 8

It is easier to buy it at the store.