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By March 16, 2016 Read More →

Scrapple- March 2016 Recipe of the Month

Scrapple would have been a meal option when money was tight. Originally from Germany, this pork dish was called panhas which referred to the cauldron in which the meat was boiled. The meat used included the edible scraps of a slaughtered pig – feet, heart, liver, cleaned intestines, and other small scraps referred to as offal.

Though I’ve never made scrapple using these edible pork organs and other body parts, I have to say that it’s really pretty good when made with pork sausage as in the following more modern scrapple recipe. Try serving it topped with maple syrup for breakfast, in a sandwich for lunch, or sautéed with apples for supper. I think you’ll like it!

-Lorraine Walker

Scrapple

From The American Plate: A Culinary History                                                                                                                     

1 ½ lbs. pork sausage, preferably without fennel seeds

2 c. whole milk

1 c. yellow cornmeal

1 T. maple syrup or honey

½ tsp. black pepper

  • Brown the sausage, breaking up the clumps. Drain off fat.
  • Add milk to sausage and bring to a low simmer. Simmer and stir for 5 minutes.
  • Add rest of ingredients.pig etching
  • Spoon scrapple into a greased loaf pan, wrap tightly, and refrigerate overnight.
  • The next day, cut the scrapple into ¼- to ½-inch slices and fry in greased pan until golden brown.