Scrapple, a traditional Pennsylvanian dish, has won hearts with its unique taste and texture, reminiscent of comfort food from times gone by. This savory mixture of pork, cornmeal, and seasonings, fried until crispy, offers a slice of nostalgia with every bite. Here, we'll guide you through making your own scrapple at home, ensuring each step is easy to follow and enjoyable, even for beginners in the kitchen. Let's dive into the delicious world of scrapple!
Step 1: Gather Your Ingredients
The first step in any culinary journey is collecting your ingredients. Here’s what you’ll need for homemade scrapple:
- 2 lbs pork shoulder or pork scraps
- 1 lb pork liver
- 1 cup cornmeal
- 2 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp sage
- 1 tsp thyme
- 1 tsp salt
- 1⁄2 tsp black pepper
- 1⁄2 tsp cayenne pepper (optional for a kick)
As you shop for these ingredients, consider the quality of your pork. Lean cuts will provide a rich flavor base, while the liver adds depth and color. Opt for stone-ground cornmeal for that authentic texture.
Step 2: Cooking the Meat
Begin by cooking your pork in a large pot with enough water to cover. Simmer until tender, usually around 2 hours. This process will break down the collagen into gelatin, giving scrapple its characteristic consistency:
- Add the onion, garlic, salt, and spices to the pot for additional flavor.
- Simmer the liver separately for about 30 minutes or until firm, then remove and grind or process to a fine texture.
🧑🍳 Note: Remove the cooked meat from the pot, allow it to cool slightly, then remove bones and fat, keeping the broth for later use.
Step 3: Preparation of the Broth
After removing the meat, the broth remains a crucial component for your scrapple. Here’s what to do next:
- Strain the broth to remove any solids, keeping the clear liquid for our mix.
- If you have less than 4 cups of broth, add water to reach this volume.
Step 4: Mixing the Scrapple
This step involves combining your ingredients to form the scrapple mixture:
- In a separate pot, bring the 2 cups of water to a boil and slowly whisk in the cornmeal, stirring to avoid lumps.
- Once your cornmeal has thickened, add your pork and liver mix, blending everything evenly.
- Pour this mixture into the pork broth, stirring consistently over medium heat until it thickens, like a thick porridge.
Here's how the process should look:
| Broth Amount | Cook Time |
|---|---|
| 4 cups | Approx 30 mins |
Step 5: Setting and Frying
Now, let's set the scrapple and prepare for the frying phase:
- Pour the scrapple mixture into a greased loaf pan or loaf pans and let it cool at room temperature before placing it in the fridge overnight.
- The next day, slice the loaf into 1/2-inch thick slices.
- Fry these slices in a hot skillet with some oil or butter until they are crisp and golden brown on both sides.
Enhancing the Flavors
To add depth and personal flair to your scrapple, consider these seasoning variations:
- Add more sage for an earthier flavor.
- Incorporate finely chopped herbs like parsley or thyme into the mixture for freshness.
- Try adding a dash of maple syrup or brown sugar for a sweet note.
Following these steps will result in a homemade scrapple that captures the essence of traditional recipes with your own personal touch. Serve it with breakfast or as a hearty addition to any meal, and you're sure to impress your friends and family with this culinary delight.
What makes scrapple different from other pork dishes?
+
Scrapple stands out due to its use of pork scraps, liver, and cornmeal, which gives it a unique texture and flavor profile, combining pork’s richness with cornmeal’s earthy note.
Can I make scrapple without liver?
+
Yes, you can omit liver, though you might need to adjust the seasoning to compensate for the missing depth of flavor.
Is scrapple healthy?
+
While scrapple is not the healthiest dish due to its high fat and cholesterol content, you can reduce the fat by using leaner cuts of meat, straining the broth to remove excess fat, and frying with less oil.
