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
Cooking Scrapple at home. How to make the perfect scrapple.
Scrapple season is upon us. And as a prould Marylander I love to enjoy scrapple from time to time. This is how I make the perfect scrapple at home. I usually enjoy with some scrambled eggs for the perfect simple fall breakfast. Make youtube proud by sharing your comments.
Cut into slices
Dust with flour
Cook in a cast iron pan heated to medium
Spray pan with pam
Flip when it's golden brown and crust forms
DO NOT BURN OR ITS NOT GOOD EATS
Let grease drain off on a bed of paper towels before enjoying
How to Make Scrapple, the Hearty Pennsylvania Breakfast
Say you find yourself at home with a pig’s heart and liver, some ground buckwheat and cornmeal, and about an hour and a half to kill. There’s absolutely only one thing you should do: make scrapple.
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How to Make Scrapple
A sort of polenta cake made with buckwheat flour and organ meat you fry crisp and serve with maple syrup. No, it's not April Fools, it's just scrapple. My recipe in the link above is the best scrapple I've tasted, so if you want to make your own, you're in the right place.
One of the most creative uses of offal I know of, scrapple is a sort of organ meat charcuterie from The Mid-atlantic region of the United States. Mostly it's attributed to the Pennsylvania Dutch, but there's parallels with other European dishes like blood sausage and traditional German Charcuterie as it's essentially ground cooked organ meats mixed with starch.
You make a thick batter of cornmeal cooked in meat stock, add a bunch of cooked ground meat and offal (liver is traditional) pour it into a loaf pan and let it set, then cut it into slices and fry it crisp, serving with maple syrup for breakfast or brunch. Yep, sounds weird, tastes great, and it's one of the best ways to use organ meats I know of.
The basic recipe uses a bone-in shank and liver, but you can adjust the proportions here with anything that you have: heart, liver, kidneys, testicles, brains, you name it. Anything can be used here and it'll taste fine. Just look at the recipe as a formula and plug and play some different substitutions. Making it the way I demonstrate here first will get you acquainted with the process and ready to improvise.
Amish Apple Scrapple
Get the full recipe here:
For those of us that love the combo of sweet and salty, breakfast foods offer a variety of ways to get both at the same time. An old classic is scrapple, breaded meat that's often served with syrup. This Amish apple scrapple hits all the right notes, and once you try it this one might become a new breakfast favorite- especially for those big weekend brunches.
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Scrapple | Celebrate Sausage S03E05
@McGieHomesteadAdventures
Today we are making Scrapple.
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