How To make Philadelphia Scrapple
4 Pigs knuckles
1 Pound lean pork
1 lg Onion, stuck with 3 whole
Cloves 3 qt Water
1 1/2 t Salt
1 T Pepper
1 t Ground sage
3 c Cormeal
All-purpose flour, for Dredging sliced scrapple Butter, back fat or Vegetable oil for frying
Place pigs knuckles in a large pot; add pork, onion, and water. Cook slowly, covered, for 2 1/2 hours; drain, reserve broth. Chill meat and remove fat; separate meat fron bones. Chop meat. Place meat in a kettle with 2 qts of the reserved broth. Add salt, pepper and sage; bring to a boil combine cormeal with remaining 1 qt of reserved broth and stir into boiling mixture. Cook over medium heat until thickened, stiirring constantly. Cover and cook over very low heat; stir again after 20 minutes. Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and chill overnight. Cut into slices, coat with flour and brown in butter or bacon fat. Serve hot with fruit for a hearty breakfast.
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No Flour Crispy Scrapple | Easy | The Prince Eats
No Flour Crispy Scrapple | Easy | The Prince Eats
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Making Pennsylvania Dutch Scrapple
My grandfather Samuel Kolb started a custom butcher business in 1940. Later my uncles would run the business then after them my cousins took on the family business. In December Kolb’s Meats closed their doors. On a recent visit to PA I was fortunate enough to find my cousin making a batch of his infamous scrapple, likely his last batch in the butcher house. After a little while of reminiscing I thought this would be a perfect opportunity to capture the moment on our SouthDown Farm channel
Scrapple is a traditional Pennsylvania Dutch delicacy made using the bones , trimmings and livers of pigs when they were butchered...the thrifty PA Dutch folks wasted nothing. The bottom of the kettle were lined with the bones then the kettle was filled up with the meat trimmings, livers salt and selected spices. This mixture is cooked for twelve hours over night. The next day the bones are removed, more flour and spices are added while the mixture is cooked and stirred for a few more hours. The mixture is poured into stainless steel pans and chilled until it chills. When it becomes a solid the scrapple can be cut into 3/8” thick slices and fried until golden brown. Scrapple can be eaten plain, with ketchup or apple butter or horse radish; I prefer apple butter.
Not all scrapple is created equal...I agree with many who say Kolb’s scrapple is the BEST around. Come join my cousin as he shares about his experience making this wonderful delicacy. The drawing of Kolb’s Butcher Shop at the end of the video was made by Eric McMillan, the great great grandson of Samuel Kolb.
How to make venison scrapple!
Let's Cook Breakfast: Classic Scrapple Sandwich | Soul Food Breakfast
Scrapple is a breakfast staple and even better as sandwich that you can pack up and go anywhere. We'll show you how to cook scrapple the right way and feed your large family. #scrapple #soulfood #breakfast
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#shorts THIS is how you make Scrapple!!!!!
#shorts
STOP USING VEGTABLE OIL!!! THIS IS HOW YOU MAKE SCRAPPLE PROPERLY!!!!!!!!!!!!!
I did this for you Misme! NERD! STOP USING VEGTABLE Oil!!!
Scrapple, also known by the Pennsylvania Dutch name Pannhaas or pan rabbit, is traditionally of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwhear flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving
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