How To make Scrapple
3 cups Chicken broth
1 1/3 cups Cornmeal (yellow)
1 tablespoon Flour
1 1/2 teaspoons Salt
1/4 teaspoon Sage
ground fine
1/4 teaspoon Thyme :
ground fine
1/4 teaspoon Cayenne
2 pounds Chicken parts
1 Onion -- chopped
6 Peppercorns (cracked)
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).
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 puree the meat.
Simmer the chicken broth in a large pan. Mix cornmeal, flour, salt, thyme, sage and cayenne with about 1 cup of cold water. Stir well. Now slowly stir this mixture into the simmering broth.
Add the cooked, ground chicken to the simmering pot. Simmer and stir for about 5 minutes. Pour hot mixture into well-greased loaf pans. Chill until firm. To serve: remove from pan, cut into slices, roll in flour or cornmeal, and fry in a greased frying pan.
NOTES:
* 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
* 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 about 2 t 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.
: Difficulty: easy. : Time: 1 hour preparation and cooking, several hours cooling, 5 minutes to fry. : Precision: no need to measure; approximate measurement OK.
How To make Scrapple's Videos
Flipping Scrapple To Perfection ????No Flour Needed
When cooking scrapple, first things first. You have to cut it even, then knowing when to flip it while cooking. We'll show you the secret to flipping scrapple to perfection with no flour needed. A lot of people use flour to make sure their scrapple has a nice crisp on it but these tips in our video will make sure your scrapple is crispy every time. #scrapple #fryscrapple #breakfastmeat
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Cooking From Scratch: Homemade, Old Time Scrapple
Scrapple is a Pennsylvania Dutch and Amish pork product made with spices and cornmeal, fried crispy and served with something sweet, like apple sauce, apple butter or maple syrup. It is also known as panhas.
This is a big recipe, so you may want to make half, or even a third.
Thanks to Zach Ardagna for the wonderful special peppers I used in this dish. Zach is a renowned pepper guy.
For this recipe, and hundreds of others, join us on Facebook at Cooking From Scratch on Debbie's Back Porch.
To find all my videos, and the blogs and vlogs of many good cooks, join us on Facebook at Vlogs and Blogs With Debbie and Friends
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Please watch: Amish Sugar Cream Pie: Both Classic and Low Sugar Versions
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How to make venison scrapple!
Stoltzfus Meats Scrapple: How scrapple is made and how to cook scrapple
What is PA Dutch scrapple? Join us for a behind-the-sceens look at the ingredients in Stoltzfus Meats scrapple, how scrapple is made, and three ways to cook scrapple without it falling apart. Hungry for scrapple? We can ship ours directly to your home! Find it at
Chesapeake Traditions Today: Episode 4, Scrapple
In today's episode of Chesapeake Traditions Today meet Newell Quinton from San Domingo, near Sharptown, MD. Newell is a culture keeper carrying on the tradition of making scrapple. He does this using hogs he's raised, and cast iron pots and techniques passed down over generations. It doesn't get more farm to table than this!
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Chesapeake Traditions Today is a 10-part series celebrating folklife of the Eastern Shore of Maryland, and the Chesapeake Bay region. The series will revisit some of the cultural traditions and community members represented at the Chesapeake Traditions program at the National Folk Festival in 2018, and we’ll learn about what tradition bearers are up to today. Chesapeake Traditions Today will also introduce you to new traditions and culture keepers, all representing communities and ways of life here on the Shore.
Listen to new episodes each Thursday morning on WSDL 90.7 (6:01 and 8:01 a.m.) starting July 2, 2020, and look for new videos here each week.
This project is produced by the Ward Museum of Wildfowl Art, Salisbury University and the National Folk Festival, with support from Maryland Traditions and the National Council for the Traditional Arts, in collaboration with Delmarva Public Media.
Vension Scrapple - AWESOME Pon Haus Recipe
This video shows how to make Venison Scrapple, A.K.A.: Pon Haus. This is a delicious and easy recipe that serves well for breakfast. This recipe calls for ground pork, ground vension, and seasonings. Enjoy!