Old-fashioned Scrapple Recipes

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StarryNightDave
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Old-fashioned Scrapple Recipes

Post by StarryNightDave » Mon Nov 13, 2006 4:14 pm

No snouts or foreskins here - just good stuff.

OK, this may be too simple. It doesn't seem like it has enough spices. But, you can see that it can be made with good ingredients.

Old-fashioned Scrapple

The name of this Pennsylvania Dutch dish comes from the chopped "scraps" of cooked pork that are mixed with ground cornmeal broth and seasonings. The squares of scrapple are fried and traditionally served hot for breakfast or brunch.

1 pound boneless cooked pork loin, chopped
1 cup cornmeal
1 14-1/2 ounce can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 tablespoons vegetable oil, or as needed

In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Unmold; cut scrapple into squares. Combine flour and pepper; dust squares with flour mixture. In large skillet brown scrapple on both sides in a small amount of hot oil. Serves 12.

Now, this one is more like it . . .

Philadelphia Scrapple

2 pounds pork shoulder (or pork butt)
1 whole fresh pork hock
2 cups yellow cornmeal
1 teaspoon cayenne
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper

Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.

Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.

Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, about 15 to 30 minutes.

Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides.

Makes 12 servings.

And then, for the more adventurous . . .

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.

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Post by StarryNightDave » Mon Nov 13, 2006 7:30 pm

I guess I should hold off on that all Scrapple Recipes book idea . . . :ohwell:

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Post by photoman59 » Mon Nov 13, 2006 8:56 pm

My grandfather used to eat scrapple (he died in 1972). Can't say that I ever had the "pleasure".

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Carl
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Post by Carl » Mon Nov 13, 2006 9:01 pm

Weellll, we got:

Egg & scrapple
Egg, sausage & scrapple
Egg, tomato & scrapple
Scrapple, egg, tomato & scrapple
Scrapple, egg, scrapple, tomato, sausage & scrapple
scrapple, scrapple, scrapple, scrapple, baked beans, scrapple, scrapple & scrapple.

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Post by 9outof10 » Mon Nov 13, 2006 9:04 pm

I live in Chester County, so I get both the Pennsylvania Dutch old fashioned scrapple and the Philadelphia scrapple. Both are fantastic. I like mine fried crispy on the outside and mushy on the inside.

Yummy Scrapple

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Post by ConsrvYank1 » Mon Nov 13, 2006 9:17 pm

StarryNightDave wrote:I guess I should hold off on that all Scrapple Recipes book idea . . . :ohwell:
I am confused, I though Scrapple was a drink. :-?

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Post by StarryNightDave » Mon Nov 13, 2006 10:04 pm

ConsrvYank1 wrote:
StarryNightDave wrote:I guess I should hold off on that all Scrapple Recipes book idea . . . :ohwell:
I am confused, I though Scrapple was a drink. :-?
:greenpuke: Ummm, no - that would be Snapple. Drinking scrapple would be like trying to drink peanut-butter.

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Post by Carl » Mon Nov 13, 2006 10:05 pm

StarryNightDave wrote:
ConsrvYank1 wrote:
StarryNightDave wrote:I guess I should hold off on that all Scrapple Recipes book idea . . . :ohwell:
I am confused, I though Scrapple was a drink. :-?
:greenpuke: Ummm, no - that would be Snapple. Drinking scrapple would be like trying to drink peanut-butter.
Didn't they turn it into a board game?

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Post by Fatherducque » Mon Nov 13, 2006 10:23 pm

Scrapple from lean pork?

Our recipe was:

- Kill pig
- remove all edible portions
- boil the rest for several days
- remove hard things and skin
- press the rest into a loaf
- slice thin and fry to a golden brown
-serve with syrup.

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Post by annie » Tue Nov 14, 2006 12:55 am

I printed out your scrapple recipes, Dave, and am looking forward to
trying them. If I make the scrapple myself, I'll know exactly what's in it,
and the fear of the unknown will be gone. :)

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Post by didanyoneusethis » Tue Nov 14, 2006 2:37 am

My mom used to buy the store bought scrapple all the time, and it was delicious!

It was great sliced thin and burned!

I may see if I can get my family to eat it!

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Post by ConsrvYank1 » Tue Nov 14, 2006 7:33 am

StarryNightDave wrote:
ConsrvYank1 wrote:
StarryNightDave wrote:I guess I should hold off on that all Scrapple Recipes book idea . . . :ohwell:
I am confused, I though Scrapple was a drink. :-?
:greenpuke: Ummm, no - that would be Snapple. Drinking scrapple would be like trying to drink peanut-butter.
:embarrassed:

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Post by Carl » Tue Nov 14, 2006 7:53 am

StarryNightDave wrote:I guess I should hold off on that all Scrapple Recipes book idea . . . :ohwell:
Look on the bright side, Dave.

It's better than Vegemite.

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Re: Old-fashioned Scrapple Recipes

Post by StarryNightDave » Sat Jul 10, 2010 11:58 am

Hi there!

I was poking around and found this. Isn't it STRANGE that this, of all things, was the first recipe posted in this forum?

:embarrassed:

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Re: Old-fashioned Scrapple Recipes

Post by StarryNightDave » Sat Jul 10, 2010 12:20 pm

Not tastycakes, but I did find something useful to do with Twinkies.

viewtopic.php?f=20&t=38393

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Charybdis
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Re: Old-fashioned Scrapple Recipes

Post by Charybdis » Sat Jul 10, 2010 7:48 pm

Wow!

I wonder whatever happened to Didy?

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Pixie
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Re: Old-fashioned Scrapple Recipes

Post by Pixie » Sat Jul 10, 2010 7:54 pm

Oh, my gosh, I have never heard of scrapple. :embarrassed: :embarrassed: :embarrassed:

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Re:

Post by Pixie » Sat Jul 10, 2010 7:55 pm

Carl wrote:
StarryNightDave wrote:I guess I should hold off on that all Scrapple Recipes book idea . . . :ohwell:
Look on the bright side, Dave.

It's better than Vegemite.

:lolh: Let's hope so! :lolh:

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Re: Old-fashioned Scrapple Recipes

Post by Pixie » Sat Jul 10, 2010 7:56 pm

StarryNightDave wrote:Not tastycakes, but I did find something useful to do with Twinkies.

viewtopic.php?f=20&t=38393

This sounds better than the scrapple!!!!!!!!!!! :pixie:

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