READ REPLIES

Jack

ISO a recipe for Pennsylvania Scrapple.

What did it have in it? Maybe we can give a similar recipe.

Juanita/Carolina

Recipe: Jack, hope one of these is what you're looking for (more)

Crissy

While surfing the 'net', I found these.

SCRAPPLE

Here's a recipe for scrapple from "Don". He suggested that I delete the one I previously had on and put this one on (I left it at the bottom anyway). He's right, this one is better. Thanks Don!!!!

Pennsylvania Scrapple

Any number of displaced Pennsylvania people will tell you that the only thing wrong with Scrapple is that you can't buy it anywhere very far from its origin. Even in Pennsylvania where it originated and was known as "Ponhaws", it is getting scarce.

The trouble is economics. Scrapple was a way of using odd bits and pieces of meat, combined with meal and spices, and it was, thus a product of farm kitchens and small meat packers. For several years, one of the big meat packers in the Middle West sold scrapple in cans, but there's not much left of Scrapple selling today. The market is to small, and the product costs too much, for scrapple to get to much attention.

But for those of us who love it I think that there is nothing as satisfying, especially as a breakfast meat. Properly made and cooked, it has the flavor of a good pork sausage combined with the crispness of bacon.

There are a number of Scrapple recipes, however, this is an old family one that has proven itself for years. One of its strong points is that it cooks well; and perhaps even more important, it survives freezing without damage.

Scrapple

�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."

Recipe(tried): Scrapple

Muffin

I make scrapple by cooking pork bones and scraps with water and an onion until meat falls off the bones. This is usually left overs from pork shoulder. When the meat is tender, cool and remove meat from bones. Put back ino the broth. Season with salt, pepper, sage and marjoram. For each cup broth use 1/4 cup cornmeal. Stir and cook until thick, then simmer for about 1/2 hour stirring occasionally. Pour into bread pans and chill. When cold slice, dip in flour and fry crispy.

Scrapple

Hans-Otto

Folks, the best scrapple reciepe you find in "Julia Childs" cookbook. Foolprove

OLD SCRAPPLE RECIPE

LEAH-RAE SILVA

About the measurements for the cornmeal on the OLD SCRAPPLE RECIPE.
For each cup of broth that you have you will use 1/4 cup cornmeal.
I hope that this will help you with the OLD SCRAPPLE RECIPE.

ISO: Pennsylvania Scrapple

esthertippy-chico,ca.

philadelphia scrapple-made with pork&white corn meal-there are many variations i presume and i would like to know the ingreidiants to above mentioned phil. scrapple.Thank You

Recipe: Scrapple for esthertippy, CA

Jackie/MA

I have never made scrapple but here is a recipe for you to try from The New York Times Cookbook by Craig Claiborne.

Scrapple

4 large pigs' knuckles
1/2 lb. lean pork
3 quarts water
1 Tbl. salt
1 hot red pepper (optional)
1/2 tsp. freshly ground black pepper
1/2 to 1 tsp. sage
2 3/4 c. cornmeal

Simmer the pigs' knuckles and pork in water with salt and red pepper until the meat almost falls from the bones, about 2 1/2 hours.

Remove the meat from the broth, discard the bones and gring the meat. Strain the broth and skim off the fat, if desired. Measure two quarts of the broth into a large, heavy kettle. Return the meat to the broth and add freshly ground pepper and sage. Bring to a rapid boil.

Mix the cornmeal with 1 quart of cool broth, add to boiling broth and cook, stirring until thickened. Place on an asbestos pad over lowest heat and cook, covered, stirring often, about 30 minutes longer. Adjust the seasonings.

Turn into 2 large bread pans, cool, cover and chill overnight.

To serve, cut into 1/2 inch slices, coat with flour and brown over moderately high heat in butter or other (bacon) fat. About 12 servings.

Recipe: Uncle Han's City Scrapple (julia Child)

Jackie/MA

This recipe is from Julia Child's cookbook, The Way To Cook. "Scrapple-slice it, saute it, and serve with your breakfast eggs, or as part of a family supper. Traditional farm scrapple is made from pork scraps and bones that are boiled up for several hours with herbs and vegetables. The meat is then scraped from the bones and chopped, the broth is strained and boiled up with cornmeal, then the two are combined and baked into a loaf. Following is a simple city version that is far easier than the original, and every bit as tasty-perhaps even tastier-than scrapple from scraps."

Uncle Han's City Scrapple (For an 8-cup loaf pan)

2 lbs. best quality pork sausage meat
1 1/4 c. store-bought boxed yellow cornmeal
4 1/2 c. well-flavored meat or poultry stock
Seasonings: salt, freshly ground pepper, and sage
2 "large" eggs
For sauteeing: more cornmeal. and sausage fat or butter

Special equipment suggested:
Alarge frying pan for the sausage; a 3-quart saucepan for the cornmeal and a larger pan with simmering water to hold it; an 8-cup loaf pan, well greased with pork fat or butter; greased aluminum foil

The sausage meat. Break up the sausage meat and saute in a large frying pan over moderate heat, breaking it up and stirring it occasionally until it has lost it's pink color-about 10 minutes.
The cornmeal. Place the cornmeal in the saucepan and, by dribbles at first, whisk in the stock. Bring to a simmer and stirring, simmer for 5 minutes or untila quite thick mush. Cover and set in the larger pan of simmering water; cook 40 minutes, stirring occasionally. Uncover, and stir over moderately high heat until very thick, and mush holds it's shape quite solidly in a spoon.
Combining sausage and cornmeal. Combine the two, blending thoroughly. Stirring over moderately low heat, season well with salt, pepper and sage-exaggerate a bit on the sage. remove from heat, stirring to cool slightly; beat in the eggs one at a time.
Molding and baking. Preheat the oven to 350 degrees F. Pack the scrapple mixture into the baking pan, banging on the table to remove air pockets. Cover with foil (greased side down), and bake in the middle level for about an hour, until the scrapple has swelled up 1/2 inch more.
Cooling, storing, and unmolding. Let cool for an hour, cover, and weight down until cold; refrigerate until well chilled.
To serve. Scrape off surface fat. Set the pan over heat to loosen the scrapple loaf; run a knife around the sides and unmold onto a board. Slice thr scrapple into crosswise pieces about 3/4 inch thick. Dredge in cornmeal, and saute in sausage fat or butter and oil to brown lightly on each side.
Accompaniments. "Serve either as a breakfast dish or as a main-course lunch or supper dish. You might accompany the scrapple with fried or scrambled eggs, and broiled tomatoes. Sauteed apple slices and coleslaw or a salad are another idea. For dinner, would a glass of wine go with scrapple? Cider or beer would perhaps be better."

Recipe: Scrapple (Dutch Pork)

Nancy Lee in FL

I remember a scrapple recipe in one of my Frugal Gourmet (Jeff Smith) cookbooks. I think it was in "The Frugal Gourmet Cooks American." My books are packed for moving or I would verify it for you. Jeff Smith was really big on Public tv for about 10 years or more I think starting back in the late 80's. I think of him as the big food star that replaced Julia Child for all of us foodies back then. His recipes were always well-researched and pretty authentic.

I hesitate to copy and post it (from the Net) because I don't want to be responsible for any mistakes that the person submitting it may have typed.
I wish I could grab my book for you. I'm sure you can still get it on Amazon or at the library.
I have trouble finding scrapple here in Florida, and occasionally find some at Walmart. I usually put it in the freezer. Unfortunately, it's never the Rappa brand. If you try the recipe, let us know how it worked for you.

A note from Betsy at Recipelink:

Thank you Nancy. Here is a recipe credited to Jeff Smith. If someone has his cookbook with the recipe, please let us know if any corrections are needed:

SCRAPPLE

3 pounds pork neck bones
4 quarts water
3 quarts stock
2 teaspoons whole sage leaves, rubbed
1 teaspoon savory
Salt, ground black pepper and ground cayenne pepper (to taste)
3 cups cornmeal

Simmer the pork neck bones, covered, in the 4 quarts water for 1 1/2 hours. Remove the bones and cool, reserving the stock. Remove the meat from the bones and chop coarsely. You will need 2 to 3 cups of meat. Discard the bones.

Heat 3 quarts of the stock and add the sage, savory, salt and peppers. Bring to a rolling boil. Gradually stir in the cornmeal, stirring all the time to avoid lumps. When thickened like mush, about 15 minutes, add the meat and continue to cook over low heat for 20 minutes more, stirring occasionally. Pour into loaf pans and refrigerate.

To serve, slice 1/4-inch thick and pan-fry in hot fat along with a bit of butter until brown and crisp on both sides.

Traditionally this was served with hot maple syrup. I like it just as well plain. - Jeff Smith