Scrapple is a classic American dish with roots in Pennsylvania Dutch cuisine, offering a unique and hearty breakfast option. Traditionally made from pork scraps, cornmeal, and a blend of savory spices, scrapple is cooked until thickened, then cooled and sliced into slabs that are pan-fried to crispy perfection. The result is a deliciously crispy exterior with a soft, flavorful interior. Often served with eggs and toast or topped with maple syrup, scrapple is a versatile dish that showcases the ingenuity of early American settlers, making use of every part of the pig to create a satisfying and economical meal.
Ingredients:
- 1 lb pork shoulder or pork butt
- 1/2 lb pork liver (optional)
- 1 onion, quartered
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sage
- 1 teaspoon thyme
- 1/2 teaspoon nutmeg
- 1 cup yellow cornmeal
- 4 cups water
- 2 tablespoons unsalted butter or vegetable oil (for frying)
Instructions:
- Cook the Pork:
- In a large pot, combine the pork shoulder, pork liver (if using), onion, bay leaf, salt, and 4 cups of water. Bring to a boil, then reduce the heat and simmer for about 1.5 to 2 hours, until the meat is tender.
- Remove the meat from the pot and set aside to cool. Discard the bay leaf and onion, but reserve the cooking liquid.
- Prepare the Meat:
- Once the meat is cool enough to handle, finely chop or grind it using a food processor or meat grinder. Ensure the texture is uniform and smooth.
- Make the Scrapple Mixture:
- Return the reserved cooking liquid to a simmer in the pot. Gradually whisk in the cornmeal, stirring continuously to avoid lumps.
- Add the chopped meat back into the pot and stir in the black pepper, sage, thyme, and nutmeg.
- Continue cooking over low heat, stirring frequently, until the mixture thickens and pulls away from the sides of the pot, about 20-30 minutes.
- Set the Scrapple:
- Pour the thickened scrapple mixture into a greased loaf pan, pressing down to smooth the surface. Allow it to cool to room temperature, then cover and refrigerate until firm, ideally overnight.
- Fry the Scrapple:
- Once set, turn the scrapple out of the loaf pan and slice into 1/2-inch thick slabs.
- Heat butter or vegetable oil in a skillet over medium-high heat. Add the scrapple slices and fry until golden brown and crispy on both sides, about 3-4 minutes per side.
- Serve:
- Serve the scrapple hot, with eggs, toast, or your favorite breakfast accompaniments. It can also be enjoyed with a drizzle of maple syrup or apple butter for a sweet contrast.
Enjoy your homemade scrapple, a delicious and traditional breakfast treat that brings a taste of Americana to your table!
