It’s a long and laboring process, but it’ll sure be worth it at breakfast. The next step? Pour the mixture into loaf pans and chill, preferably overnight. Hope you’re not too hungry, because it’s still not done.
Once the bones are discarded, the meat is ground or finely chopped, spices are added and the mixture goes back into the broth along with cornmeal and buckwheat flour to simmer and thicken, another half-hour or so. Both recipes require several hours of simmering in water – as long as it takes for the meat to fall from the bone and create a flavorful pig broth. Another more rustic version uses the head of a pig (eyes optional). A traditional yet contemporary scrapple recipe we found calls for pork butt (the upper shoulder) and pork hocks (aka pork knuckle, the chunky section of bone, collagen, connective tissue and meat encased in a thick band of fat and skin). Scrapple: To Buy Or DIY? Is That A Question?Įven if you have three or four hours to invest in the active process of making scrapple from scratch, that’s only the beginning. Not kidding! Crispy on the outside, soft-but-not-too-mushy on the inside, and a savory sausage-like flavor that pairs well with such condiments as ketchup, maple syrup, applesauce or apple butter – all make scrapple quite the delight that fans claim it to be. Such an unjust assumption! Every scrap-pulls its own weight! (Yes, we said it.) It was a prudent practice to make use of all edible parts of the pig and it’s important to dispel the notion that the “scrap” in scrapple implies low quality just because those parts were not used to make other foods. Settling in Pennsylvania in the 17th and 18th centuries, these common sense, waste-not-want-not, hard workers invented pan haus (translation: pan hare), a mixture of nose-to-tail meat and organ scraps of the porcine variety combined with cornmeal or wheat flour and spices, then formed into a loaf and pan-fried by the slice. Interestingly, scrapple joins a long list of gifts destined to become woven into American culture from German immigrants, including kindergarten, frankfurters, hamburgers and Christmas trees. Since it sounds so folksy, we consulted the Farmer’s Almanac, among other reliable resources, for an in-depth lesson on the origin of scrapple.
What Is Scrapple And Where Did It Come From? Its longevity makes at least one thing clear: Scrapple is the scrappiest breakfast food of them all.
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