What is the best recipe for scrapple?!

Modern Day Scrapple 2 pounds ground lean pork 1 pound 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 of water In a large pot bring the water to a boil. Add beef 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 chopped liver to the pot. Add the ground pork, a little at a time, and stir. Simmer for 20 minutes.
In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, stirring constantly. Simmer gently for one hour, stirring frequently. Use lowest possible heat, as mixture scorches easily.
Pour into two greased loaf pans. Bounce the pans a couple of times so that the Scrapple settles, and let cool. Let the Scrapple set in the refrigerator overnight.
When you arise in the morning, remove the scrapple from the refrigerator and cut into to 3/8 inch slices.
To freeze, lay a sheet of waxed paper between slices, place in freezer bags.
To serve: Thaw slices and dust with flour. Fry in either bacon grease or lard until golden brown. Do not use a cooking spray. It will not taste right and ruin the scrapple.

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This is the PA version. I have a dear friend from IA who also makes it but not quite like this

According to an old cookbook, the correct way to make scrapple is to boil a lot of pork scraps in water in which liverwurst has been made. Since this can occur only at butchering time on a farm, the way to get around this…

1 - calf’s liver
1/2 - kidney
2 - pounds pork
2 - cups cornmeal
1/2 - teaspoon sage
1/2 - teaspoon salt
1/4 - teaspoon pepper

Boil the live and kidney until tender, remove from water and chop the liver.

Shred pork into fine pieced and place in the water with the liver. Simmer until scraps of meat cook to pieces. Then dribble the cornmeal into the mixture, stirring constantly. When you have the consistency of mush, stop!

Add sage, salt, and pepper. Simmer 15 minutes longer, constantly stirring. Pour into pans about 3 inches deep. Cool, slice, and lightly fry.

HOMEMADE SCRAPPLE (Pon Haus)
http://teriskitchen.com/padutch/scrapple…

MAKES TWO 9x5-INCH LOAVES

I have finally become a believer. I grew up in Pennsylvania with Scrapple, a popular breakfast meat, all around me. I just could not acquire a taste for it because of some seasoning to which I objected. Not to mention, I never really understood what was in scrapple and therefore bulked at the mushy consistency. When I started the PA Dutch recipe page, I knew I would have to make it one day and get it posted, whether or not I liked it, using scrapple fans as the judges. I found several recipes, gathered ideas from the combination and, lo and behold, the stuff is pretty good. And, much to my surprise, considerably healthier than I ever suspected. To describe it in terms you might better recognize, it is very much like fried polenta. It is mostly corn meal mixed with cooked lean meat and seasonings, poured into loaf pans and refrigerated overnight to stiffen, then sliced and fried in a little butter or oil. Every recipe I found was different in amounts, seasonings and some of the methodology. You will find some of the variations listed below.

INGREDIENTS

* One 3-pound bone-in pork butt, trimmed of visible fat
* 4 quarts water
* Salt and pepper to taste
* 1-1/2 teaspoons dried thyme
* 2 teaspoons rubbed sage
* 1 teaspoon ground savory
* 1/8 teaspoon allspice (start with less)
* 1/8 teaspoon nutmeg (start with less)
* 1/8 teaspoon cloves
* 3 cups corn meal

Place the pork and water in an 8-quart stock pot. Add salt and pepper. Bring to a boil; reduce heat, cover and simmer until pork is tender, about 2 hours. Place the meat on a large plate; reserve the stock. When the meat is cool enough to handle, remove it from the bones and discard excess fat. Chop the meat very finely; set aside. (See the Variations below for chopping methods.)

Place 2-1/2 quarts of the stock in a 5-quart pot. Add the thyme, sage, savory, allspice, nutmeg and cloves. Bring to a boil and gradually add the corn meal, stirring or whisking rapidly until it is all combined. Reduce the heat to medium or medium-low and continue to cook, stirring often, until the mixture is very thick, so that a spoon almost stands up by its own, about 15 minutes. (If it gets too thick, just add a little more of the broth and stir well.) Add the meat and stir well to combine. Reduce the heat to low and cook for an additional 15 minutes, stirring occasionally. After a couple minutes, taste for seasoning and adjust as desired. Scrapple must be well-seasoned or it will taste very bland when fried.

Place a piece of waxed paper into the bottom of two 9x5 loaf pans so that the ends extend over the two long sides. That will make it easier to lift the refrigerated loaf out of the pan later. Pour half the mixture into each pan. Cover with foil and refrigerate overnight or until chilled and solid.

To fry, remove the loaf from the pan and place on cutting surface. Slice into about 1/4 to 1/2-inch slices. Heat a large skillet over medium-high heat. Add some butter and, as soon as it melts, add the scrapple slices. It is critical with scrapple to let each side brown thoroughly before attempting to turn it over or it will stick and fall apart, so be very patient. Serve as is or, as many PA Dutchmen would do, with ketchup or apple butter.

Notes: You will have to learn, as I did, what degree of thickness to cook the corn meal. On my first attempt, it obviously was too thin because the chilled mixture did not get as stiff as expected. If that happens to you, don't panic. I was still able to slice and fry it, although it fell apart easily. You will need to play with the seasonings, tasting and adjusting until you get what you want. Many people dredge scrapple in a light coating of flour before frying. Scrapple freezes very well; just slice and wrap individually in waxed paper and then place in freezer bags. Take out as many slices as you want and fry them with or without thawing, reducing the heat slightly if frozen to allow more cooking time. Remember, everything is previously cooked so it only needs to be browned and heated through. Serve instead of bacon, ham or sausage for breakfast, lunch or dinner.

http://www.squidoo.com/dutchrecipes

Old-Fashioned Scrapple The name of this Pennsylvania Dutch dish comes from the chopped "scraps" of cooked pork that are mixed with ground cornmeal broth and seasonings. The squares of scrapple are fried and traditionally served hot for breakfast or brunch.

1 pound boneless cooked pork loin, chopped
1 cup cornmeal
1 14-1/2 ounce can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 tablespoons vegetable oil, or as needed


In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Unmold; cut scrapple into squares. Combine flour and pepper; dust squares with flour mixture. In large skillet brown scrapple on both sides in a small amount of hot oil. Serves 12.



Nutrition Facts
Calories 158 calories, Protein 13 grams, Fat 5 grams, Sodium 180 milligrams, Cholesterol 29 milligrams

Philadelphia Scrapple 2 pounds pork shoulder (or pork butt) 1 whole fresh pork hock 2 cups yellow cornmeal 1 teaspoon cayenne 1 teaspoon sage 1 tablespoon salt 1 teaspoon white pepper 2 teaspoons black pepper Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.
Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.
Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, about 15 to 30 minutes.
Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides. Makes 12 servings.
Nutritional information per serving: 265 calories; 14 g fat; 15 g protein; 18 g carbohydrates; 54 mg cholesterol; 583 mg sodium.
(Recipe courtesy Bette's Oceanview Diner)


You might find the article "Scrapple Pork Mush—The Pennsylvania Treat" by Lynn Kerrigan interesting. Just encase you want to skip making it you can order it from Habbersett. Habbersett has been making scrapple for a long time and it is what we get when my family wants scrapple.

Hope this helps.

http://philadelphia.about.com/od/scrappl…
http://www.globalgourmet.com/food/sleuth…
http://www.habbersettscrapple.com/