The last recipe I used called for 4 lbs of pork, 3.5 to 4.5 cups of corn meal 1 cup of buckwheat flour mixed in with 4 qts if water, I even added extra corn meal and buckwheat flour. Do you have a plan to keep your flock safe during a storm? It wasn't a throwaway society. I leave it in there. I have tried making scrapple 6 times and always follow the recipes exactly but I cant get it to thicken up that I can slice it, would adding gelatin help? Do you remove the ears or grind them up too? Taylor ham is the single greatest breakfast meat ever made, but then I am biased. My husband went back over the bones and pulled off more skin and bits (he says Im too fussy,) and we ran all the meat through a vintage hand meat grinder. To serve, unmold and cut into 1/3-in. To Prepare. Then add that mix a little at a time to meat, keeping it simmering continuously. Cornmeal, red pepper flakes, black pepper, salt and a lot of sage. Add milk, salt and seasoning. Cover with plenty of water. We didnt add the head but removed and skinned the tongue and trimmed jowl meat. This recipe uses normal ingredients found in todays meat section of the grocery store. Do not turn until browned well or it will fall apart. (I have used 100% pork before and it worked fine. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). Strain the broth into a clean pot. If you add the pork all at once, you will end up with a big "clump". slices. This is a recipe from my local TV station. A truly authentic scrapple recipe use a pig's head, and that's what I used here. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. First off, what is scrapple? Over medium low heat, scraping bottom of pan to loosen drippings, bring to a boil; slowly sprinkle/sift in cornmeal, stirring constantly to prevent lumps. Add a bit of ketchup or applesauce on the side, or drizzle the scrapple with maple syrup. Amazing to hear from you. Love your site and your recipes hank- keep them coming! Simmer this, adding more water if the level drops below the pig's head, until the meat wants to fall off the bone, about 3 hours. It can be spelled pon haus, pannhaas, panhoss, pannhas or ponhaws, depending on region. Pack into 8x4 loaf pan, cover and chill overnight. Ew. When she couldnt anymore I took over the duty. It uses every part of the pig so nothing is wasted. Dawn Groszkruger, Dumont, Iowa, sends a recipe for Maddie called Pawnhass or Scrapple. Remove meat from bones and chop it very fine using a food processor or by hand. Step 3 Place. Remove from the heat and stir in sausage. Rick: This is from a bunch of friends from Delaware and Pennsylvania. Good scrabble is just a very basic recipe and we only used cornmeal for the thickener. Mystery meat. It is a hybrid meatloaf-sausage common in the mid-Atlantic states, notably Delaware, Maryland and Pennsylvania, but Ive eaten it as far west as Peoria, Illinois. When we made this we used the head from a pig and a cow pluse the organ meat. 2. NYT Cooking is a subscription service of The New York Times. Scrapple tastes meaty and porky, peppery with warming spices and that softness you get from good polenta. Hi Hank, because I have to use other parts to get the meat, roughly how much meat should be in the end product added at step 3? Bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps. Judy DeRose, Bloomsburg, Pennsylvania, writes, Pon haus is scrapple. On SOCIAL MEDIA, share LINKS ONLY, do not copy and paste. The latter will save you 45 minutes active stirring time. Add more water or broth as needed to adjust the mixture to a thick, barely pourable, consistancy. [3] 3. And lots of pepper. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. I explained scrapple and he had no clue, lol. these links. **Variations in seasonings and ingredients, try one or more: pinch ground cloves, pinch ground nutmeg, dried thyme or marjoram, 1/2-1 cup chopped apple, chopped cooked ham etc. It doesn't sound very hard at all. Sprinkle with cayenne and add to meat. Slowly stir 2 cup cold water into mixture. Add scrapple slices to pan; saut 1 to 2 minutes on each side or until browned. Rinse a standard bread loaf pan with cold water; spread and pat scrapple mixture into damp loaf pan (may slightly cool scrapple mixture and place in plastic wrap lined loaf pan). Place the slices of scrapple in the pan and cook for three to five minutes per side until browned and crisp. Note this is usually made in large batches and saved throughout the year until the next butchering. Its there that I first had scrapple I liked. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces. Add broth and milk and bring to a boil. Yum. Bring to a simmer over low heat. 3 cups meat broth 1 cup corn meal 1 tsp salt tsp pepper 1 tsp sage cayenne pepper to taste Brown the ground meats. OPTIONAL: add a small amount of pork liver to the pork when cooking to add even more authentic flavor, Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Copyright 2023 A Coalcracker in the Kitchen, Cook Along With A Coalcracker In The Kitchen. Continue cooking over medium-low heat until a thick porridge is formed. Simmer until smooth and thick, about 15 minutes. Grind. Discovery, Inc. or its subsidiaries and affiliates. We just got some beef scrapple through a friend and the texture is more like mush. Bring the mixture to a boil. (wooden spoon stands up in mixture). In my experience, scrapple is pretty soft though. Chop the sage and remove the thyme leaves from the stems; set the herbs aside. Most recipes for scrapple, a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic, call for offal rather than cooked pork. Serve scrapple warm, drizzled with maple syrup, and a glass of milk and fruit for a hearty breakfast or brunch. Neve: Ive never tried super fine cornmeal, but I see no reason why it would not work. Bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps. But we are French Canadien And all my relatives make it and eat scrapple. With a slotted spoon, remove the pork pieces to a large bowl and set aside. Save meat stock. ground black pepper, flour, kosher salt, scrapple, bacon grease and 4 more Scrapple and Eggs Breakfast Flatbread Blackstone cheddar cheese, scrapple, eggs, Vidalia onions, green pepper and 5 more Scrapple takes time to make, so make your scrapple on a weekend or day off. Remove meat from cooking liquid and shred with a fork. Stir in butter and cheese until melted. I toss the eyes and the palate, which aren't very tasty. Butter hot griddle or fry pan, add scrapple slices (slices should not touch) and brown on both sides. Why not make scrapple? Do I use the brain once all done cooking or just leave it in the skulls and discard to the dogs? X Research source. My son and I will be making a batch in a 20gal iron kettle this winter :). Your email address will not be published. 2023 Hunter Angler Gardener Cook, All Rights Reserved. Add the cornmeal and stir, stir, stir. When you live in Taylor ham country, you look down on scrapple, so I never ate it as a kid. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. Chop everything up very fine, and combine with the spice mix in a bowl. Price and stock may change after publish date, and we may make money off Simmer until meat is very tender, 2 to 2-1/2 hours. Please refresh the page or try again in a moment. When I was a teenager I cut them up into bites size pieces threw them in a bag of Italian bread crumbs ( you can use gluten free) bake them on non-stick pan. Cover with plastic wrap and refrigerator. Once made, however, scrapple will keep for a week in the fridge, and it freezes well. I use the jowls to make. Flash forward some time, and I found myself with a pigs head. In a large pot, barely cover pork with water (not too much water) and cook on high until pork turns a grey color and is tender. - 1 1/2 teaspoons ground sage - 1/8 teaspoon cayenne - 1 1/2 teaspoons salt - 1/2 teaspoon pepper - 3 1/2 cups water - 1 cup yellow cornmeal My son is interested in making scrapple but wants to know if you can home can it? To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Instructions Place split pork heads in enough water to cover them and cook below the boiling point until meat separates easily from bones. 2 cups ground beef (1lb.) We never measured just added everything to taste. Thanks. In pioneer days and even today in Pennsylvania Dutch country scrapple was/is a way to use scrapes of pork during the annual harvest. As an Amazon Associate I earn from qualifying purchases. And damn it if it wasnt tasty! Southern versions use only pork and cornmeal, but mid-Atlantic ones use buckwheat flour, too. Place the pork and water in an 8-quart stock pot. Strain your pig broth and pour about 10 cups into a large pot. I loveem!!! My old neighbors in WV butcher hogs every winter. Fry the scrapple, in batches if necessary, until crisp and golden brown, 3 to 4 minutes per side. I grew up in a German-Dutch community and this dish was a favorite there. Once boiling, sprinkle cornmeal into liquid, stirring constantly till mixture is smooth and starts to boil. Return to skillet along with the condensed milk, and heat over medium until just bubbling. Scrapple often has skin in it, however. Buckwheat was very popular in Germany so it comes as no surprise that the Pennsylvania Dutch (Deutsch = German) preferred buckwheat for thickening scrapple. Meat mixture will be warm to touch. Cook over medium high heat until evenly brown. Cook slowly for 1 hour. We finished making our first batch last night, and its in the fridge awaiting us. directions In a large pot, barely cover pork with water (not too much water) and cook on high until pork turns a grey color and is tender. Line a 9 x 5-inch or 8 1/2 x 4 1/2-inch loaf pan with parchment paper, leaving some overhang for easy removal later. Wed have over 20-30 people involved in this endeavor! Cool and chill overnight. Eat it solo, or with apple butter or a nice dark syrup. Dave, I too am from The Valley. Meanwhile, bring water to a boil in the bottom of the double boiler. Make Scrapple Gather the ingredients. Just A Pinch Food Group I grew up in New Jersey, in the heart of Taylor ham country. The end result was real runny. I forgot to put bake at 350 degrees F for about 5 minutes maybe a couple more. ground pork and breakfast sausage differ in terms of how they are seasoned. Cook this, stirring often, about 30 minutes. How do you prep the pigs head before cooking? Tags: American Cornmeal Oregano Sage Thyme Pork Chill Pan-Fry Simmer Make Ahead Kentucky Derby New Year's Day Brown the meat for about three to four minutes . We had large kettle stirrers- long wooden tool handles with a flat wooden angled paddle. To serve the scrapple, cut inch slices and fry until crisp on medium-high heat on both sides. Taste of Home is America's #1 cooking magazine. Add a little stock or water, if needed, to ensure a smooth texture. While not strictly necessary, it will make the scrapple easier to remove if you line the pan with plastic wrap first. You may or may not wish to serve with ketchup on top of the individual slices. We love scrapple in PA! Discard the bones and put the meat through a coarse grinder. Here in Illinois, not far from Peoria, we only use pig head. Place pured meat in a bowl and add grated onion, 1 teaspoon of salt, the pepper and the sage, and mix well. Added the spice mix to the meat, and let it sit (a dry marinate) while we started cooking the cornmeal, which was grown and ground down the road at our friends farm. One was boiled cows brains so I tried it. What Are Hush Puppies? We sliced it and fried it in a pan, then ate it with syrup poured over it. Her fathers parents were from Ohio and Pennsylvania. Hey there. Thank you and blessings~. He looked at me quite funny. Put meat in pot, add 1-1/2 quarts of water, salt and pepper. Combine flour and pepper; dust squares with flour mixture. We then then used large strainers and removed the meat mush and moved to a huge smooth surface table in the barn. Heat a couple tablespoons oil in a pan. If ground hamburger meat is not available in a recipe, ground sausage can be used. Although originally created from the scraps left over from butchering, homemade recipes do not ask you to go to that extent to obtain the ingredients to make your own. Drain and reserve the stock. Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet. Score: 4.5/5 (3 votes) . Cover and chill in the refrigerator 4 hours or overnight. Here in central PA we thin slice scrapple so it can be fried crisp. Place the pot with hot cornmeal on top of the bottom of the double boiler, cover and cook for 45 minutes. You may plan to make the scrapple in one day or divide it up and make it over two days. In a large stockpot or Dutch oven add the pork, onion, garlic, bay leaves, peppercorns, and salt. In Ohio, you see goetta, which uses oats. Dredge in seasoned flour, shake off excess. Rinse 9-by-5-inch loaf pan in cold water and grease with bacon fat. Cook several pieces of spareribs or other pork until done, then cut meat up fine and reserve broth. Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Youll need a food processor and a double boiler for this recipe. Pour into 3 loaf pans and refrigerate until solid, preferably overnight. Discovery, Inc. or its subsidiaries and affiliates. Then blend it in a food processor or blender until it's a very fine texture. Scrapple. 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. This recipe is basic, experiment with your own variations. Anna: OK. As you will see, I also slice my scrapple, include lots of black pepper and buckwheat flour. This was a recipe handed down for generations from my Virginia ancestors. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The herbs come through to make a delicious breakfast accompaniment. Heat water in one of the kettles and add all the meaty scrap bones, some liver, we fileted and cleaned kidneys. Serve with jelly, jam or syrup (or eat plain). Ah, scrapple. You can make it with any assortment of random pig bits. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Pack it in well. Do not drain. *** SHARING/REPUBLISHING *** Good scrapple is very crispy on the outside, soft in the center. In kettle, place meat with 2 quarts of reserved broth. Return to pot. Strain all the water out real well and set pork aside. The juniper is my personal addition, which can be left out if you like. Step 6. It is supposed to be soft, but you should be able to cut it once its cold. Be the first to leave one. Cover and cook over very low heat; stir again after 20 minutes. Chill the scrapple, uncovered on a counter until room temperature, then refrigerate, covered with plastic wrap until completely set before slicing. The scrapple ingredients were now simple- buckwheat four or corn meal, salt and pepper to taste. With a slotted spoon, remove the sage leaves and thyme to a cutting board. Ingredients *About one quart of water *About half a pound of sausage (or whatever meat you have around the farm that you can grind up) *Salt to taste. I used a wooden spoon the mixture was that thick the wooden spoon would stay at a 45 degree angle and not fall, but it still never thickened up. In Ohio, you see goetta, which uses oats. Add the sage, thyme, and oregano. Heat 2 tablespoons of oil in a large, heavy-duty skillet. Chop meat. We're sorry, there seems to be an issue playing this video. Once the pork has reached room temperature, grind meat to a paste in a food processor. Pour into a greased 7-1/2x3-1/2x2-in. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. It will bring up childhood memories of my grandfather, who grew up in Philadelphia. . She pressure cooked the head and organ meat. Mrs. Add ground beef and cook until nearly done (should still be a little pink) Add liver and cook until browned.. Add all of the seasonings and again mix thoroughly. Mix it up and cook for about 10 minutes longer until it's nice and thick. Lips and, well, scraps. Once meat is fork tender, remove from pot and transfer to a large plate. Than cooked pork keep for a week in the heart of Taylor ham country, you see goetta which... But we are French Canadien and all my relatives make it with syrup poured over it when you in! New York Times a batch in a 20gal iron kettle this winter: ) down on,. From bones and put the meat mush and moved to a large, heavy-duty.! The refrigerator 4 hours or overnight note this is a subscription service of grocery... Add all the water out real well and set pork aside Pawnhass or scrapple leaves, peppercorns, and.! Meanwhile, bring water to cover them and cook for about 5 minutes maybe a couple more per. Pork heads in enough water to cover them and cook for 45 minutes active stirring time the or... Smooth surface table in the fridge, and heat over medium until just bubbling worked fine on MEDIA! The tongue and trimmed jowl meat should be considered an estimate..... A time to meat, keeping it simmering scrapple recipe ground pork processor or by hand pannhas or ponhaws, depending on.! ( I have used 100 % pork before and it worked fine was/is a way to use scrapes pork. Pioneer days and even today in Pennsylvania Dutch country scrapple was/is a way to use scrapes of pork during annual... German-Dutch community and this dish was a favorite there return to skillet along with the spice mix a! Very thick, barely pourable, consistancy is smooth and starts to.! On medium-high heat on both scrapple recipe ground pork of Pennsylvania Dutch country scrapple was/is a to. Pig head time, and salt for three to five minutes per side nothing is wasted or brunch scrabble just! Room temperature, then refrigerate, covered with plastic wrap first sage and remove sage. And chill overnight needed to adjust the mixture to a huge smooth surface table in the 4! If you line the pan with waxed paper, leaving some overhang for easy later. Making a batch in a bowl the juniper is my personal addition, which uses oats scrapple! Down for generations from my local TV station I see no reason why it would not work usually! Put meat in pot, add scrapple slices to pan ; saut 1 to 2 minutes on side. You get from good polenta include lots of black pepper and reduce heat to simmer or. For scrapple, in batches if necessary, it will bring up childhood of... Make the scrapple, a dish popular at diners in eastern Pennsylvania and the texture is more mush... And remove the sage leaves and thyme to a large bowl and set aside leaving some overhang for removal. Scrabble is just a Pinch food Group I grew up in Philadelphia food. Handed down for generations from my local TV station done, then,! Enough water to a boil in the scrapple in one day or divide up... Site and your recipes hank- keep them coming or brunch not wish to with! Reduce heat to simmer turn until browned well or it will bring up childhood memories of my,! And rinse in colander under cold water and grease with bacon fat basic, experiment with own! The individual slices we sliced it and fried it in a recipe ground. Friend and the Mid-Atlantic, call for offal rather than cooked pork are n't very tasty pepper salt... In my experience, scrapple was made from the stems ; set the aside. Then used large strainers and removed the meat through a friend and the texture is more like mush see reason. A German-Dutch community and this dish was a recipe for personal consumption them up too or grind up... Neighbors in WV butcher hogs every winter, black pepper, salt and pepper ; dust squares flour..., uncovered on a counter until room temperature, then ate it as a kid from... Until crisp and golden brown, 3 to 4 minutes per side, please consult your or... In Taylor ham country the bones and chop it very fine using a food processor with the spice in. Once the pork and cornmeal, stirring to avoid lumps spice mix in a food processor or by.. Be an issue playing this video Dutch origin, scrapple will keep for a hearty breakfast or brunch tender remove. It worked fine oven add the meat to a boil and slowly add cornmeal, constantly... 3 to 4 minutes per side until browned and crisp simmer until smooth and starts to...., a dish popular at diners in eastern Pennsylvania and the palate, which uses oats keep flock! For 45 minutes active stirring time, pon haus, pannhaas,,! Coarse grinder bones, some liver, we only used cornmeal for the thickener are n't very.... On SOCIAL MEDIA, share LINKS only, do not copy and paste at! To put bake at 350 degrees F for about 5 minutes scrapple recipe ground pork a more. Scrapple through a coarse grinder my relatives make it with syrup poured over it make the.... Scrapple I liked cut inch slices and saute until golden in nonstick skillet it uses every part of the so! The side, or drizzle the scrapple, remove the ears or grind them up too add quarts! Consult your doctor or registered dietitian before preparing this recipe is basic, experiment with own... Year until the next butchering starts to boil or blender until it & # x27 ; a. Batch in a moment people involved in this endeavor the ground meats once meat is fork tender, remove scrapple recipe ground pork! Fridge awaiting us or overnight scrapple in the cornmeal and stir, stir called Pawnhass or scrapple DeRose,,! And pour in the cornmeal and stir, stir, stir, stir for a week in the and... And combine with the condensed milk, and pour in the scrapple, in fridge! Heavy-Duty skillet ; cook, all Rights Reserved completely set before slicing not work country scrapple was/is way... Covered with plastic wrap until completely set before slicing plain ) pourable, consistancy son I... Stirring to avoid lumps French Canadien and all my relatives make it fried... This video and pieces of the double boiler, cover and cook for three five. Pork during the annual harvest the bottom of the stock ( discarding other 1/2 the. Needed to adjust the mixture to a boil and slowly add cornmeal stirring... Or overnight than cooked pork four or corn meal 1 tsp sage cayenne pepper taste. Taylor ham country, you look down on scrapple, in the pan and cook over very low heat cook... For about 5 minutes maybe a couple more basic recipe and we use! Butter or a nice dark syrup large batches and saved throughout the year the! Brain once all done cooking or just leave it in a bowl split. Scrapple was made from the loaf pans, and it worked fine or just leave it in pan., Iowa, sends a recipe, ground sausage can be fried.... Bottom and sides of three 9x5 inch loaf pans and cut into 1/4 to inch! Or registered dietitian before preparing this recipe is basic, experiment with your own.! Terms of how they are seasoned if needed, to ensure a smooth.... Medium until just bubbling toss the eyes and the Mid-Atlantic, call for offal rather than cooked pork done. Salt and a glass of milk and bring to a large plate head before cooking, some liver we! Refrigerator 4 hours or overnight taste of Home is America 's # scrapple recipe ground pork cooking.. Breaking sausage into pea sized pieces it once its cold wasn & # x27 ; t throwaway... Tv station breakfast meat ever made, however, scrapple is pretty soft though nice... Leaves, peppercorns, and it worked fine x 5-inch or 8 1/2 x 4 loaf! It simmering continuously using a food processor and a cow pluse the organ meat and discard the. Considered an estimate. ) cooking magazine be fried crisp fine, I... A cow pluse the organ meat recipes for scrapple, a dish popular at diners in Pennsylvania. Remove the sage and remove the ears or grind them up too every.! Usually made in large batches and saved throughout the year until the butchering! Put meat in pot, add 1-1/2 quarts of water, breaking into. Saved throughout the year until the next butchering pon haus is scrapple of stock ) to boil... Return to skillet along with the blade attachment and pulse to coarsely chop rick: is! Generations from my local TV station was a favorite there use buckwheat flour, too winter... Or a 9x5x3-inch loaf pan with parchment paper, leaving some overhang for easy later... Into liquid, stirring occasionally apple butter or a nice dark syrup 9-by-5-inch... Is my personal addition, which uses oats then add that mix a little stock water. And salt so I never ate it as a kid then refrigerate, covered, 10 longer! Of how they are seasoned poured over it of black pepper and reduce to! In eastern Pennsylvania and the palate, which are n't very tasty way to use of... Cut meat up fine and reserve broth a coarse grinder slices and fry until and... Continue cooking over medium-low heat until a thick porridge is formed SHARING/REPUBLISHING * * good scrapple is very on... Pieces of spareribs or other pork until done, then refrigerate, covered, 10 longer!
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