Gores' 5-Step Traditional Scrapple Recipe Guide

Scrapple, a beloved dish with origins deeply rooted in Pennsylvania Dutch culture, has stood the test of time as a comfort food par excellence. This traditional, economical use of pork scraps mixed with cornmeal and seasoned with a unique blend of herbs and spices offers a hearty, savory breakfast or anytime dish. Today, we delve into Gores' 5-step guide to crafting this iconic meal, ensuring every home chef can master the art of making scrapple.

Step 1: Gathering Your Ingredients

Before diving into the culinary adventure, let’s ensure we have all the necessary ingredients:

• 2 lbs of pork scraps (including organs like liver, heart, and snout, but you can opt for shoulder or neck meat too)
• 1 large onion, finely chopped
• 4 cups of pork broth or water (broth is preferred for richer flavor)
• 1 cup of yellow cornmeal
• 2 cups of buckwheat flour or regular all-purpose flour
• 1 tbsp of salt
• 1 tsp of pepper
• ¹⁄₂ tsp of sage
• ¹⁄₂ tsp of thyme
• ¹⁄₄ tsp of cayenne pepper (optional for spice)
• Butter or lard for greasing molds

⚠️ Note: For authenticity, try to use pork from a local source or butcher. The quality of the pork scraps significantly impacts the final taste of your scrapple.

Step 2: Preparing the Pork

Begin by rinsing your pork scraps and chopping them into manageable pieces. Here’s how to proceed:

• Place the pork scraps in a large pot.
• Add the chopped onion and just enough broth or water to cover the meat.
• Bring to a simmer, skimming off any foam that rises to the surface.
• Cook slowly until the meat is tender, around 2-3 hours. This slow cooking process is crucial for the rich, melty texture of scrapple.

Step 3: Processing and Mixing

With the meat tender, it’s time to process it into the scrapple mixture:

• Strain the liquid, reserving 4 cups of broth. Set the meat aside to cool slightly.
• In a food processor or meat grinder, grind the meat to a coarse texture. It shouldn’t be too fine but not chunky either.
• Return the ground meat to the pot with the reserved broth.
• Add the cornmeal, flour, salt, pepper, sage, thyme, and cayenne pepper. Stir to combine thoroughly.
• Over medium heat, cook the mixture, stirring constantly to avoid lumps, until it thickens. This step should take about 10 minutes.

Step 4: Setting and Cooling

Once your mixture has thickened, you’ll need to set it in molds:

• Prepare your molds or loaf pans by greasing them with butter or lard.
• Pour the hot scrapple mixture into the molds, ensuring an even distribution.
• Let the scrapple cool at room temperature before placing it in the refrigerator. Chill for at least 6 hours or overnight to firm up.

📌 Note: For a uniform shape, use a loaf pan. This will also make slicing easier.

Step 5: Slicing and Cooking

The final step brings you to the edge of savoring your homemade scrapple:

• Remove the scrapple from the mold, carefully slice it into ¹⁄₄ inch thick pieces.
• In a skillet, heat some oil or butter over medium-high heat.
• Fry the scrapple slices until they are golden brown on both sides, about 4-5 minutes per side.
• Serve hot with eggs, syrup, or ketchup, or enjoy it as part of a breakfast sandwich.

The journey of crafting scrapple from scratch using Gores' 5-step traditional recipe guide not only brings you a taste of American culinary heritage but also the satisfaction of creating something utterly unique. Whether for a cozy family breakfast or a unique dish to share, this guide ensures you're well on your way to mastering scrapple. Each step, from selecting the right ingredients to frying the perfect slice, encapsulates a bit of history and tradition, making this dish far more than just a meal. It's a way to connect with the past, with flavors that resonate through time.

Can I make scrapple without pork scraps?

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Yes, if pork scraps are not available or if you’re looking for a different taste, you can substitute with other meats like chicken or turkey, although this would slightly deviate from the traditional recipe.

What’s the best way to store homemade scrapple?

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Homemade scrapple can be stored in the refrigerator for up to a week. For longer storage, you can freeze it wrapped tightly in plastic wrap and then placed in a freezer bag. It will keep well for 3-4 months.

Can scrapple be served at any time of day?

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Absolutely! While traditionally served for breakfast, scrapple’s versatility means it can be enjoyed any time of the day, in sandwiches, as a side dish, or even as an appetizer.