Delicious Scrapple Cookbok

By Katy Lyons

Scrapple, a cherished American dish, has its roots firmly planted in the Mid-Atlantic region, with a particular stronghold in Pennsylvania Dutch country. This traditional delicacy is a unique blend of meatloaf and pudding, crafted from a medley of pork scraps, trimmings, cornmeal, flour, and an array of flavorful spices. While the precise recipe may vary, the core ingredients typically encompass parts like the head, liver, heart, and other offal, which are boiled until tender. The resulting cooked meat is then finely chopped or ground, mingled with cornmeal, flour, and an aromatic ensemble of sage, thyme, pepper, and sometimes nutmeg.

 

The amalgamation is lovingly shaped into a loaf or block, allowed to cool until firm, and eagerly embraced by a sizzling fry pan. The scrapple slices acquire a delectable crispiness on the outside while maintaining their succulent and flavorful essence within. This beloved creation finds its place predominantly during breakfast or brunch, paired harmoniously with eggs, toast, or nestled snugly within a satisfying sandwich.

 

The story of scrapple traces back to the early settlers of German descent who populated the Pennsylvania Dutch region during the 17th and 18th centuries. Deeply ingrained with the value of resourcefulness and waste reduction, they devised scrapple as a means to utilize every part of the pig. Through generations, this culinary tradition took root and eventually spread beyond the Mid-Atlantic, carrying with it the distinct Pennsylvania Dutch influence.

 

In present times, scrapple remains an adored comfort food, cherished within the Mid-Atlantic region, particularly Pennsylvania, Maryland, and Delaware. It embodies a rich culinary heritage that celebrates ingenuity, frugality, and the robust flavors of pork. Scrapple stands as a testament to the enduring legacy of a dish born from the necessity of using every bit of the animal, transformed into a beloved gastronomic delight that continues to captivate the taste buds and hearts of those who savor its unique and satisfying essence.

• Language: English
• Publisher: Katy Lyons
• Release date: Jun 16, 2023
• ISBN: 9798223942597

Katy Lyons

Katy Lyons is a talented cookbook author, chef, and food blogger with many years of experience in the culinary arts. Her passion for cooking and dedication to using fresh, healthy ingredients have made her a household name in the world of food.   With a vast knowledge of food, Katy creates recipes that are both delicious and nutritious. Her cookbooks cover a wide range of topics, including healthy eating, vegetarian cooking, and international cuisine. Her recipes are known for their simplicity and ease of preparation, making them perfect for busy families and individuals who want to eat well but don't have a lot of time to spend in the kitchen.   Whether you're a novice cook or an experienced chef, Katy's cookbooks are a great resource for anyone who loves good food. With her delicious and nutritious recipes, you too can create healthy and satisfying meals for yourself and your family.

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Introduction

Scrapple, a cherished American dish, has its roots firmly planted in the Mid-Atlantic region, with a particular stronghold in Pennsylvania Dutch country. This traditional delicacy is a unique blend of meatloaf and pudding, crafted from a medley of pork scraps, trimmings, cornmeal, flour, and an array of flavorful spices. While the precise recipe may vary, the core ingredients typically encompass parts like the head, liver, heart, and other offal, which are boiled until tender. The resulting cooked meat is then finely chopped or ground, mingled with cornmeal, flour, and an aromatic ensemble of sage, thyme, pepper, and sometimes nutmeg.

The amalgamation is lovingly shaped into a loaf or block, allowed to cool until firm, and eagerly embraced by a sizzling fry pan. The scrapple slices acquire a delectable crispiness on the outside while maintaining their succulent and flavorful essence within. This beloved creation finds its place predominantly during breakfast or brunch, paired harmoniously with eggs, toast, or nestled snugly within a satisfying sandwich.

The story of scrapple traces back to the early settlers of German descent who populated the Pennsylvania Dutch region during the 17th and 18th centuries. Deeply ingrained with the value of resourcefulness and waste reduction, they devised scrapple as a means to utilize every part of the pig. Through generations, this culinary tradition took root and eventually spread beyond the Mid-Atlantic, carrying with it the distinct Pennsylvania Dutch influence.

In present times, scrapple remains an adored comfort food, cherished within the Mid-Atlantic region, particularly Pennsylvania, Maryland, and Delaware. It embodies a rich culinary heritage that celebrates ingenuity, frugality, and the robust flavors of pork. Scrapple stands as a testament to the enduring legacy of a dish born from the necessity of using every bit of the animal, transformed into a beloved gastronomic delight that continues to captivate the taste buds and hearts of those who savor its unique and satisfying essence.

Homemade Traditional Scrapple

Ingredients:

4 cups cooked ground meat, beef or chicken

2 cups cornmeal

1-1/4 cups whole-wheat flour (Golden 86)

1 tsp. black pepper

1 tsp. red pepper

1-1/2 tbsps. salt

3 quarts broth

Directions:

Heat broth and meat.

Mix cornmeal and flour with a little broth to soak.

Slowly add to broth mixture.

Cook slowly in heavy kettle for 30 minutes.

Pour into loaf pans. Let soak overnight.

Wrap and freeze.

Ponhaus

Ponhaus, also known as scrapple or panhaas, is a traditional Pennsylvania Dutch dish made from pork scraps and cornmeal.

Ingredients:

2 pounds pork shoulder, boneless

2 cups yellow cornmeal

6 cups water

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. dried thyme

1/2 tsp. dried sage

1/2 tsp. dried marjoram

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

Vegetable oil, for frying

Directions:

Place the pork shoulder in a large pot and cover it with water. Bring to a boil over high heat, then reduce the heat to low and simmer for about 1 to 1 1/2 hours, or until the pork is tender and cooked through.

Remove the pork from the pot and let it cool slightly. Reserve the pork broth for later use.

Shred the cooked pork using a fork or your hands, discarding any bones or excess fat. Finely chop the shredded pork to achieve a finer texture.

In a separate pot, bring 6 cups