Post by MK-M-GOBL on Nov 13, 2008 4:29:13 GMT
Here's something I could for breakfast every morning and thought I share it with your guys. I normally wouldn't tell people what it's made from until they try it. That’s only because so many people refuse to try it. Trust me guys, if you like meat with your breakfast like beacon, sausage, ham, corn beef hash or Taylor pork roll (a New Jersey / Pennsylvania product my wife love it. It’s like Canadian beacon)? Then you'll like scrapple. It taste 100X better than Spam
The store bought scrapple is not made like the stuff I grew up on and it taste good but not as good as the real scrapple in Pennsylvania Dutch area. I like to put maple syrup on mine
Try it, you'll like it
Scrapple
Pork Mush—The Pennsylvania Treat
By Lynn Kerrigan
Unless you live in the Middle Atlantic states, you may have never had the dubious pleasure of breakfasting on scrapple—a fried slice of pork-mush. Often erroneously called Philadelphia Scrapple, it's really a dish that originated in the Eastern Pennsylvania farmlands of German born settlers—far from the city of Brotherly Love.
It's dictionary defined as "cornmeal mush made with the meat and broth of pork, seasoned with onions, spices and herbs and shaped into loaves for slicing and frying." The word, scrapple originates from "scrap" or "scrappy" meaning made up of odds and ends for that's exactly what it is—boiled, ground leftover pig scraps with cornmeal and spices thrown in. Scrapple lovers think of it as food for the gods. Anti-scrapplers consider it a culinary abomination.
Scrapple is the unique creation of the Pennsylvania Dutch, and therefore only quasi-American as the immigrants combined their German heritage with New World ingredients. The term "Pennsylvania Dutch" is a corrupted form of Pennsylvania Deutsche, mostly transplanted Rhineland farmers who worked hard and ate heartily. They are frugal people and many of their dishes make imaginative use of every part of the butchered hog's anatomy. Scrapple is one of them.
But what parts of the hog go into the creation of scrapple? After the ham, bacon, chops and other cuts of meat are taken from the butchered pig—what remains are fixings for scrapple—including the meat scraped off the head. Scrapple may contain pork skin, pork heart, pork liver, pork tongue—even pork brains. Those faint of palate needn't venture any further.
If one can get past what goes into making scrapple, he or she may discover it tastes surprising good—like country-style pork sausage with a unique shape and texture. It's a deck of cards sized slab, crispy on the outside, soft inside and may be embellished with butter, maple syrup, applesauce, ketchup or mashed in with its usual partner: a plateful of fried eggs. Besides, modern day recipes make no use of questionable pork parts. (See recipes below.)
Being born and raised in Pennsylvania, I was destined to have a piece of a scrapple slapped across my breakfast plate. Being a good source of cheap protein, it often made a morning appearance at our table. I didn't quite relish it because of its gray color. That may have been the fault of my mother, the cook. Properly prepared and fried, scrapple should be a tasty looking golden brown.
Although edible raw, Scrapple is usually sliced and fried in butter or lard. Served in a deep, placid pool of egg yolk and ketchup, it is a veritable cholesterol meltdown. It is in arguably and unfathomably vile.
Ingredients
• 4 lbs ground meat, See NOTE
• water
• cornmeal
• buckwheat flour, see recipe
• 3 ounces salt
• 1/4 ounce black pepper
• 1/4 ounce sweetened marjoram
• 1/4 ounce nutmeg
• 1/4 ounce thyme or sage
• 2 1/2 ounces onions
• 1 pinch mace (optional)
• 1 pinch red pepper (optional)
Directions
1.
NOTE: the meat involved is Pork head, meat, feet, heart and tongue, or other pork trimmings, if desired, including liver.
2.
Place them in a water in a covered container until the soft tissue separates readily from the bone. Separate tissue from bone and grind with a fine grinder. Return the ground meat to the strained soup container and boil. Cereal is then added. A common cereal mixture is seven parts cornmeal and three parts of either buckwheat, white, or rye flour.
3.
Approximately 4 lbs of the ground meat combined with 3 lbs of soup (liquid) plus 1 lb of cereal is sometimes used. Gradually moisten the cereal with a cool liquid (water or the cooled soup) to prevent lumping. Add this premoistened cereal to the ground meat-soup mixture slowly then boil for 30 minutes.
4.
Prior to finishing boiling, add seasoning.
5.
A suggested seasoning combination for 8 lbs of finished scrapple would include 3 oz salt, 1/4 oz black pepper, 1/4 oz sweetened marjoram, 1/4 oz nutmeg, 1/4 oz sage or thyme, and 2-1/2 oz onions. Some prefer to add a pinch of mace and a pinch of red pepper also.
6.
After the seasoning is mixed thoroughly and the onions cooked, pour the scrapple into pans (not bowls) and refrigerate to 30 - 32F degrees immediately.
7.
Note this is usually made in large batches and saved throughout the year until the next butchering. It uses every part of the pig so nothing is wasted. It wasn't a throwaway society. This is also NOT a city recipe. They didn't butcher as they did in the country.
8.
number of pans is a guess.
9.
Note: IF you want the instructions for cleaning the meat [from head and so forth] zaar me. I am not going to post it because more people are going to look at this that are NOT going to do it yourself than people who are. Some just don't wanna hear it and that isn't a problem. My brother always turned green.
The store bought scrapple is not made like the stuff I grew up on and it taste good but not as good as the real scrapple in Pennsylvania Dutch area. I like to put maple syrup on mine
Try it, you'll like it
Scrapple
Pork Mush—The Pennsylvania Treat
By Lynn Kerrigan
Unless you live in the Middle Atlantic states, you may have never had the dubious pleasure of breakfasting on scrapple—a fried slice of pork-mush. Often erroneously called Philadelphia Scrapple, it's really a dish that originated in the Eastern Pennsylvania farmlands of German born settlers—far from the city of Brotherly Love.
It's dictionary defined as "cornmeal mush made with the meat and broth of pork, seasoned with onions, spices and herbs and shaped into loaves for slicing and frying." The word, scrapple originates from "scrap" or "scrappy" meaning made up of odds and ends for that's exactly what it is—boiled, ground leftover pig scraps with cornmeal and spices thrown in. Scrapple lovers think of it as food for the gods. Anti-scrapplers consider it a culinary abomination.
Scrapple is the unique creation of the Pennsylvania Dutch, and therefore only quasi-American as the immigrants combined their German heritage with New World ingredients. The term "Pennsylvania Dutch" is a corrupted form of Pennsylvania Deutsche, mostly transplanted Rhineland farmers who worked hard and ate heartily. They are frugal people and many of their dishes make imaginative use of every part of the butchered hog's anatomy. Scrapple is one of them.
But what parts of the hog go into the creation of scrapple? After the ham, bacon, chops and other cuts of meat are taken from the butchered pig—what remains are fixings for scrapple—including the meat scraped off the head. Scrapple may contain pork skin, pork heart, pork liver, pork tongue—even pork brains. Those faint of palate needn't venture any further.
If one can get past what goes into making scrapple, he or she may discover it tastes surprising good—like country-style pork sausage with a unique shape and texture. It's a deck of cards sized slab, crispy on the outside, soft inside and may be embellished with butter, maple syrup, applesauce, ketchup or mashed in with its usual partner: a plateful of fried eggs. Besides, modern day recipes make no use of questionable pork parts. (See recipes below.)
Being born and raised in Pennsylvania, I was destined to have a piece of a scrapple slapped across my breakfast plate. Being a good source of cheap protein, it often made a morning appearance at our table. I didn't quite relish it because of its gray color. That may have been the fault of my mother, the cook. Properly prepared and fried, scrapple should be a tasty looking golden brown.
Although edible raw, Scrapple is usually sliced and fried in butter or lard. Served in a deep, placid pool of egg yolk and ketchup, it is a veritable cholesterol meltdown. It is in arguably and unfathomably vile.
Ingredients
• 4 lbs ground meat, See NOTE
• water
• cornmeal
• buckwheat flour, see recipe
• 3 ounces salt
• 1/4 ounce black pepper
• 1/4 ounce sweetened marjoram
• 1/4 ounce nutmeg
• 1/4 ounce thyme or sage
• 2 1/2 ounces onions
• 1 pinch mace (optional)
• 1 pinch red pepper (optional)
Directions
1.
NOTE: the meat involved is Pork head, meat, feet, heart and tongue, or other pork trimmings, if desired, including liver.
2.
Place them in a water in a covered container until the soft tissue separates readily from the bone. Separate tissue from bone and grind with a fine grinder. Return the ground meat to the strained soup container and boil. Cereal is then added. A common cereal mixture is seven parts cornmeal and three parts of either buckwheat, white, or rye flour.
3.
Approximately 4 lbs of the ground meat combined with 3 lbs of soup (liquid) plus 1 lb of cereal is sometimes used. Gradually moisten the cereal with a cool liquid (water or the cooled soup) to prevent lumping. Add this premoistened cereal to the ground meat-soup mixture slowly then boil for 30 minutes.
4.
Prior to finishing boiling, add seasoning.
5.
A suggested seasoning combination for 8 lbs of finished scrapple would include 3 oz salt, 1/4 oz black pepper, 1/4 oz sweetened marjoram, 1/4 oz nutmeg, 1/4 oz sage or thyme, and 2-1/2 oz onions. Some prefer to add a pinch of mace and a pinch of red pepper also.
6.
After the seasoning is mixed thoroughly and the onions cooked, pour the scrapple into pans (not bowls) and refrigerate to 30 - 32F degrees immediately.
7.
Note this is usually made in large batches and saved throughout the year until the next butchering. It uses every part of the pig so nothing is wasted. It wasn't a throwaway society. This is also NOT a city recipe. They didn't butcher as they did in the country.
8.
number of pans is a guess.
9.
Note: IF you want the instructions for cleaning the meat [from head and so forth] zaar me. I am not going to post it because more people are going to look at this that are NOT going to do it yourself than people who are. Some just don't wanna hear it and that isn't a problem. My brother always turned green.