Pennsylvania scrapple

Yield: 1 Servings

Measure Ingredient
2 pounds Ground lean pork
1 pounds Beef liver
1 cup Buckwheat flour
3 cups Yellow corn meal
4 tablespoons Salt
4 teaspoons Freshly ground black pepper
2 teaspoons Sage
2 teaspoons Ground mace
2 teaspoons Ground coriander
2 teaspoons Ground thyme
2 teaspoons Whole sweet marjoram
3 quarts Water

Any number of displaced Pennsylvania people will tell you that the only thing wrong with Scrapple is that you can't buy it anywhere very far from its origin. Even in Pennsylvania where it originated and was known as "Ponhaws", it is getting scarce.

The trouble is economics. Scrapple was a way of using odd bits and pieces of meat, combined with meal and spices, and it was, thus a product of farm kitchens and small meat packers. For several years, one of the big meat packers in the Middle West sold scrapple in cans, but there's not much left of Scrapple selling today. The market is to small, and the product costs too much, for scrapple to get to much attention.

But for those of us who love it I think that there is nothing as satisfying, especially as a breakfast meat. Properly made and cooked, it has the flavor of a good pork sausage combined with the crispness of bacon.

There are a number of Scrapple recipes, however, this is an old family one that has proven itself for years. One of its strong points is that it cooks well; and perhaps even more important, it survives freezing without damage.

In a large pot, add the water and bring to a boil. Add the liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return to pot. Add the ground pork, a little at a time, and stir. If you add the pork all at once, you will end up with a big "clump". Boil at about a simmer for 20 minutes.

In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, constanstanly stirring. Simmer gently for one hour, stirring very frequently. Use lowest possible heat, as mixture scorches easily.

Pour into greased loaf pans, (you will need two - this receipt will make two four pound pans for a total of eight pounds) bounce the pans a couple of times so that the Scrapple settles, and let cool. At this point it is best to let the let the Scrapple set in the refigerator overnight.

Now, as you arise in the morning, remove the scrapple from the refer and cut into to ⅜ inch slices. To freeze, lay a sheet of waxed paper between slices and then put in ziplock bags and into the freezer.

To serve, thaw and dust with flour and fry in either bacon grease or lard until golden brown. Should you decide to use "Pam" or other such modern devices, you will not only ruin the Scrapple, but my grandmother, and perhaps her grandmother who developed this receipt will descend upon you and rack vengeance beyond imagination.

Some people prefer their Scrapple with maple syrup. Personally, I like to lay a couple of slices of Scrapple along two fried eggs, put lots of butter on the Scrapple, then grab my pepper mill and make everything look like a gravel truck just past over it. And, as you eat, mix the eggs and Scrapple together and use a good "pusher" (fresh crusty bread) to get it together.


Posted to recipelu-digest by molony <molony@...> on Feb 05, 1998

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