Best 5 Pennsylvania Scrapple Recipes
In the realm of culinary delights, Pennsylvania scrapple stands as a testament to the rich heritage and unique flavors of Pennsylvania Dutch cuisine. This delectable dish, often referred to as "poor man's breakfast," has been a staple in Pennsylvania kitchens for generations, passed down from one generation to the next. Made from a combination of pork scraps, cornmeal, and spices, scrapple is a versatile dish that can be enjoyed in various forms, from hearty skillet-fried slices to savory scrapple cakes. Whether you prefer a classic scrapple recipe or a modern twist with additional ingredients like apples or bacon, this article presents a collection of recipes that cater to every palate. So, let's embark on a culinary journey and explore the diverse world of Pennsylvania scrapple, a dish that truly embodies the spirit of Pennsylvania's culinary traditions.
Let's cook with our recipes!
SCRAPPLE
I use a pig's head without the jowls here. I use the jowls to make jowl bacon or guanciale. This results in somewhere around 2 pounds of pig bits once you cook the head and chop it all up. You can use any selection of pig bits, but you need collagen, so a head or pig's feet are necessary.
Provided by Hank Shaw
Categories Breakfast
Time 4h10m
Number Of Ingredients 15
Steps:
- Set the pig's head in a large kettle and cover it with water. Bring this to a boil and skim off all the scum that floats to the surface. When this is done, add the carrots, onion, bay leaves, juniper and black peppercorns. 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.
- Carefully remove the pig's head and pick off all the meat and random bits. I toss the eyes and the palate, which aren't very tasty. Chop everything up very fine, and combine with the spice mix in a bowl.
- Strain your pig broth and pour about 10 cups into a large pot. Bring this to a simmer and add the cornmeal and buckwheat flour, stirring constantly so you don't get lumps. Add salt to taste. Cook this, stirring often, about 30 minutes.
- Add the chopped pig bits in with the mush and stir well to combine. If you happen to be using the unflavored gelatin, now is when you would add it. Let this all cook for 10 minutes or so.
- Pour this into loaf pans, or a terrine pan. While not strictly necessary, it will make the scrapple easier to remove if you line the pan with plastic wrap first. Pack it in well. Let it cool to room temperature uncovered, then cover it with plastic wrap and refrigerate overnight before slicing and frying.
Nutrition Facts : Calories 129 kcal, Carbohydrate 6 g, Protein 14 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 497 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SCRAPPLE
Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! This streamlined recipe takes only minutes to prepare ... perfect for making the night before. Serve topped with choice of warmed syrup.
Provided by KCFOXY
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 13h45m
Yield 8
Number Of Ingredients 4
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
- Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
- Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.
Nutrition Facts : Calories 576 calories, Carbohydrate 41.2 g, Cholesterol 74.5 mg, Fat 38.9 g, Fiber 0.7 g, Protein 15.1 g, SaturatedFat 15 g, Sodium 631.2 mg, Sugar 26.9 g
A PENNSYLVANIA TREAT . . . GRILLED SCRAPPLE
Growing up in Pennsylvania I became accustom to butchering,canning, preserving both meats and veggies and fruits, and scrapple was a part of our staple. It is made after butchering pigs, with cornmeal, broth and pig meat and scraps and seasoned with pepper and salt. It is then cooked down in a large kettle over a nice fire, then poured in molds until it chills and forms into a solid that is sliced and most often fried and served with eggs. I decided to take it one step further and make a grilled cheese scrapple sammie!
Provided by Dana Ramsey @DRamsey
Categories Other Main Dishes
Number Of Ingredients 7
Steps:
- Slice the pepper and onion, place on a cookie sheet lined with foil, and drizzle with olive oil. Turn oven on broil and roast the peppers until they just start to char, remove from heat, set aside.
- While you veggies are roasting, place 2 slices of scrapple in a fry pan, drizzled with some olive oil. Fry each side until nice and crispy. About 5 minutes on medium high heat.
- After the veggies and scrapple are done. Take two slices of bread, butter one side of each slice, place 2 slices of cheese on the side that isn't buttered on each slice, next add 1 slice of scrapple to each slice, and top with the roasted veggies, lettuce and the remaining cheese. Place the remaining slices of bread, with the butter side up, and fry in a pan on medium heat until each side is golden brown. This should take another 5 minutes or so.
- Note: If you can't get Pennsylvania Scrapple, ask your butcher or local grocery store if they have any scrapple. Some times it is sold in the lunchmeat aisle with the bacon.
- I apologize for the poor condition of the picture but it was the best out of 20, my camera has never recovered from the chili dunking it experienced and has fits now and then. It was a very good sammie though and filling!
PENNSYLVANIA DUTCH SCRAPPLE
While living in Germansville, PA this recipe was used often to make scrapple for the fire companies breakfasts and is a long time favorite.
Provided by morgainegeiser
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling.
- Reduce heat, cook for 20 minutes.
- Then drain meat, reserving 3 cups stock.
- Add salt and sage to stock, bring to boiling.
- Combine cornmeal and 1 cup of cold water.
- Gradually add stock, stirring constantly.
- Cover and cook over low heat for 10 minutes. Stir occasionally.
- Then add sausage, stir it all together and pour into loaf pan.
- Refrigerate overnight.
- Next morning slice and fry until set.
- NOTE: Cooking time does not inclue refregerating over night.
Nutrition Facts : Calories 307.8, Fat 18.2, SaturatedFat 6.6, Cholesterol 79.9, Sodium 361, Carbohydrate 11.8, Fiber 1.1, Sugar 0.1, Protein 23.1
PENNSYLVANIA SCRAPPLE
I helped make head cheese about 25 years ago. I had a person ask me for a recipe here recently. While I didn't have the exact recipe we used, I am posting a head cheese recipe, a Souse recipe & Pennsylvania Scrapple recipe from Great Sausage Recipes. These are real good recipes close to what we used. I remember we used the...
Provided by Peggi Anne Tebben
Categories Other Sauces
Number Of Ingredients 12
Steps:
- 1. All meat is placed in a container with the salt and instacure No. 1.
- 2. Meat is cooked slowly until tender; do not boil.
- 3. Meat is removed, allowed to cool and ground through a 3/8" grinder plate.
- 4. The meat stock then is brought up to boiling, add all the ingredients except the corn meal.
- 5. After all ingredients are mixed, add the corn meal slowly stirring to avoid lumps.
- 6. Mix well and add meat.
- 7. Scrapple may be stuffed into any size fibrous casings or simply formed in a meat loaf pan.
- 8. Allow to cool for 24 hours before using.
Tips:
- Scrapple is a versatile dish that can be served for breakfast, lunch, or dinner. It can also be used as an ingredient in other dishes, such as sandwiches, soups, and stews.
- To make scrapple, you will need a variety of ingredients, including pork scraps, cornmeal, flour, and spices. You can also add other ingredients, such as vegetables, fruits, and nuts, to your liking.
- The cooking process for scrapple is relatively simple. First, the pork scraps are cooked until they are tender. Then, the cornmeal, flour, and spices are added and the mixture is cooked until it is thick and creamy.
- Scrapple can be served hot or cold. It is often served with eggs, toast, or potatoes.
- Scrapple can be stored in the refrigerator for up to a week. It can also be frozen for up to six months.
Conclusion:
Scrapple is a delicious and versatile dish that is enjoyed by people of all ages. It is a great way to use up leftover pork scraps and it is also a budget-friendly meal. If you are looking for a new and exciting dish to try, scrapple is definitely worth a try.
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