Scrapple...(I cracked the code)

sleevendog (5a NY 6aNYC NL CA)

I doubt many scrapple lovers here but I grew up with Rapa, made one tiny town over from my childhood home, EasternShore. Scrapple Festival every summer.

Mainly failures over the years when I try. Some ok. Searched again for another go at it. Found a Julia Child recipe posted by ann_t...nah, and many others like last time. Took hints from all and ended up with a very 'somewhat' healthy version full of just the right spices and crispy exterior, creamy center.

SaveComment26Like1
Comments (26)
Thank you for reporting this comment. Undo
plllog

I've only seen it on travel-food TV, but somewhat healthy sounds like an achievement. Getting it to taste right, even without the extra qualifier can be a big issue. Many congrats on getting just the right spices, crisp, creamy. If you have flavor and texture can total, unalloyed success be far behind? Kudos!

Save    
Thank you for reporting this comment. Undo
sleevendog (5a NY 6aNYC NL CA)

I had no plans to try again, but we have had such fun together in the kitchen this holiday season...it was a last minute decision, like all plans this year...menus planned and changed market depending...

We are writing out the recipe as we speak. For my brother and family living in Idaho.

1 Like Save    
Thank you for reporting this comment. Undo
foodonastump

Always rewarding to nail a taste you’re chasing. Scrapple reminds me of breakfast on PA snowboarding weekends. I like it a lot but for some reason never used it when I’ve brought it home. In the compressed meat family my chase has been the gyro cone. Haven’t tried in a while. Might be a project to rekindle.

Save    
Thank you for reporting this comment. Undo
sleevendog (5a NY 6aNYC NL CA)

The next project is Louisiana boudin. A few meh trials but getting close. We are not giving up meat but have been enjoying smaller portions for a few years....in the past generations it was called stretching the meat with grain. Dirty rice, boudin, scrapple,... grain supplimented stretchers...now good health grains are not bulk fillers. Organic seeds and grains are a better companion to some protein.

Save    
Thank you for reporting this comment. Undo
shambo

We just finished the turkey scrapple I made last week. It’s been a yearly tradition for over 40 years. We really look forward to it all year long. A family friend introduced us to it years ago, and I’ve been making it every since. I use broth made from the Thanksgiving turkey and like the scrapple so much better than turkey soup. I usually serve it with Trader Joe’s fresh cranberry-orange relish. But sometimes, I’ll serve it with honey or maple syrup. I’ve never eaten the traditional offal scrapple. The stuff I make has homemade turkey broth and all the bits of leftover turkey from the carcass. No liver or gizzards. It’s one of our favorite meals.

Save    
Thank you for reporting this comment. Undo
lindac92

Jersey girl here....grew up with scrapple for breakfast. Always bought at the butcher shop....but I think my great grandmother made her own.
Traditional PA Dutch stuff calls for bits and pieces but not liver and as far as I know no offal, boiled with lots of bones, then cornmeal and buckwheat and salt Thyme, sage and lots of black pepper added....poured into a loaf pan, chilled and sliced.
I remember the butcher shop with long "loaves" of it and you bought it by the pound, fried and served with syrup.

Save    
Thank you for reporting this comment. Undo
mike_kaiser_gw

Like sausage, scrapple is a way to use up whatever bits and pieces were left at the end of the butchering process. I love scrapple and it isn’t available where I’m at now but I couldn’t see going through the trouble of trying to make it. I used to get mine at the local butcher shop and it was much better than anything out of a package. There was definitely liver in it and who knows what else.

I think Andrew Zimmern (or maybe Mike Rowe) showed how it was made on a small commercial basis. Like sausage, it’s probably better not to know how it’s made...

But I am glad your version was a success!

Save    
Thank you for reporting this comment. Undo
dcarch7 d c f l a s h 7 @ y a h o o . c o m


My favorite summer treat, a big slab of garden tomato on a thick slice of pan fried scrapple sandwich.

We can get pork and beef scrapples in supermarkets here.


dcarch

Save    
Thank you for reporting this comment. Undo
foodonastump

Interesting that your supermarkets carry it, dcarch. Not here on the island, and I know we shop some of the same chains. I’ve looked around over the years. Must be a pretty localized regional thing. More surprised though that you eat it! Are you like my sister’s boyfriend who cooks it all the way down to cracker crispness?

ETA - just reread...thick slice... doesn’t sound like you crackerize it.

Save    
Thank you for reporting this comment. Undo
dcarch7 d c f l a s h 7 @ y a h o o . c o m

Try Shoprites around you. Search their website.

If they have, you will have a tough time finding it. They only stock a few. Asking store clerks is no help. They don't know what you are talking about.

If the store does not have them, ask them if they can get them for you.


" ----More surprised though that you eat it! Are you like my sister’s boyfriend who cooks it all the way down to cracker crispness?------ "


I still have three packs in the freezer from summer. Love scrapples with garden veggies.




dcarch

Save    
Thank you for reporting this comment. Undo
sleevendog (5a NY 6aNYC NL CA)

Stop-n-Shop has it by a big name brand in the freezer section. Next to frozen breakfast sausages. (the big round log in plastic). Its good but not Rapa. The scrapple is the traditional rectangle. Can't even guess the brand.

It was the Momofuku Shrimp and Grits I made Christmas that became next mornings polenta that fed the fire, the desire, then the obsession.

Hank Shaw to the rescue. I like his recipes. Often not exact measure, has fun. If you don't like this, use that kinda guy. Linky HERE

What I was looking for was the proper spice, good flavor and gets crispy. No ofal, and a bit healthier. This is not Rapa, but has its spirit. Exactly what I was looking for.

This is NOT a recipe with instructions. For me and family. A style that is quick and printable, reminders what I did. But similar to what Linda described above.

Made exactly 4 small loaves. That would be 8 weekend breakfast/brunch treats. I'll freeze what's left.

Bells seasoning is Thanksgiving and OldBay Christmas. Childhood. (I make my own spice blends) but need those two for the Holidays.

Three basic steps...BoneBroth, Mince, Polenta




Save    
Thank you for reporting this comment. Undo
sleevendog (5a NY 6aNYC NL CA)


Save    
Thank you for reporting this comment. Undo
cloudy_christine

Traditional PA Dutch (I live here) scrapple is very fatty. No visible pieces like what you see in sausage, but it's a high-calorie food made of cornmeal and scrap pork, with plenty of fat to get people through a cold winter.

Save    
Thank you for reporting this comment. Undo
foodonastump

Sleeven - Thanks so much for posting. I didn’t want to ask because I know sometimes you’re hesitant. Snagged that picture fast!

Yep, it’s definitely regional. I don’t know exactly where you guys are but I switched location on stop&shop to Mamaroneck and shop rite to White Plains and found scrapple. Switched back to Long Island and not found.

Save    
Thank you for reporting this comment. Undo
sleevendog (5a NY 6aNYC NL CA)

Lol. Not hesitant, but I will delete because I'm not done yet...adding another pic and 'cuisinart' is spell checking, (red underline). I'm not a recipe writer or care to be but often the recipe and spelling police appear just for their own yuck-yucks...or the scrapple police that do not read what I'm looking for...less fat. A polenta lovers 'scrapple'. : )

For next year or 6 months I can see in the pic I used a couple pork chops. (could use a chunk of loin)...or one recipe used a thick cut bacon slab and minced if you want the fat. Sausage would have to be run through a grinder a couple extra times. Or maybe the cuisinart would do that. (DH just said he wants to try it with sausage, haha).

Save    
Thank you for reporting this comment. Undo
sleevendog (5a NY 6aNYC NL CA)

I work in NYC but live north of the city. Like dcarch, when I do see it they only have 2 or 3 packages. And it is frozen so suffers a bit even though sealed tight. It crumbles a bit when slicing but that may be the brand.

I added fresh turmeric because HMart sells it in packages of about 20 so I always have some in the freezer. Nice color it adds.


(don't care for the maple syrup at all)

Save    
Thank you for reporting this comment. Undo
lindac92

I think a major factor is that the broth should be so you can "walk on it" high gelatin content so it's solid when cold....keeps the "stuff" all together.
And yeah!! Bell's seasoning....which you can't get here....but I learned to make do.

Save    
Thank you for reporting this comment. Undo
sleevendog (5a NY 6aNYC NL CA)

Some recipes suggest adding gelatin but I don't need to. The commercial brands leave all the fat. Super oily when pan frying.


Save    
Thank you for reporting this comment. Undo
sleevendog (5a NY 6aNYC NL CA)

Here is the better version so you see the difference. This one I can send to my brother. It is adaptable and he will probably add some breakfast sausage minced.

If I was a work today I might delete, then get busy for a day or 5, then never er get back to it and move on to boudin.

Save    
Thank you for reporting this comment. Undo
sleevendog (5a NY 6aNYC NL CA)

Yes, as commented above, I like Rapa sometimes super crispy thin like a cracker.... : ). : )

When visiting my parents we have to make 3 various thicknesses. I like it all ways but not something I consume more than once a year. At least it is not heavily processed. Just a few ingredients including snouts.

Save    
Thank you for reporting this comment. Undo
foodonastump

Much better without the squiggly line. ;) And more balanced with three pictures. Your “tBsp” amuses me because of how I read it in my mind. tayBULLspoon. ;) Don’t think I’ve seen it done like that before. But it leaves no room for misinterpretation so it’s smart.

I’m glad the buckwheat flour is optional. I had a horrible experience trying to make galettes. It didn’t act like flour at all, and the mess it turned into tasted like chalk. I threw out the rest of the package in disgust.

Would you add ground turmeric in absence of fresh, or just skip it?

Can’t wait to try this. I just made a batch of my healthy-ized goetta yesterday so it might wait just a bit until I’m done with that.

Save    
Thank you for reporting this comment. Undo
sleevendog (5a NY 6aNYC NL CA)

I just used the turmeric because I have it and it did richen the color. I did not do much fussing and tweaking as I did not expect success...but we just had plain polenta with a dusting of parm last week. So kinda knew we would like it. Last attempt was a few years ago and Hank Shaw's recipe is just this past year, 2019. Bell's is pretty basic...rosemary, sage, ginger, thyme, (I'd have to look ) but it is ground to a dusty powder.

The last decade was all about spices and learning their uses, so that will continue.

Save    
Thank you for reporting this comment. Undo
annie1992

sleevendog, that looks perfect to me, and thanks for the recipe. Mother loves pork chops but her osteoporosis has loosened her teeth and she can't chew them. Maybe scrapple will fit the bill for her, I'm going to give it a try.

Annie

Save    
Thank you for reporting this comment. Undo
sleevendog (5a NY 6aNYC NL CA)

Ugg. So frustrating. Really good batch. Added a big cup of soaked dried wild mushrooms, saute veg, garlic, leek, shallot. Pulsed fine dice in cuisinart. 2 chops like before in the bone broth, but added some lean sausage. All chilled overnight.

Probably 1/4 cup too much liquid. Very little fat if any. Great flavor. Did not set as firm as I like.

Huge batch. Enough for 8 Sundays. Doubt I'll make it again until next holiday months from now. So made some notations on my printed hard copy to compensate for the mushroom/veg liquid.

I think I saved it by adding corn flour, dried mushroom powder, (spice grinder), powdered panko...

Froze four loaves with notation to thaw and add 'liquid absorbers' before pan searing. Crispy and creamy perfection but not slices firm.



1 Like Save    
Thank you for reporting this comment. Undo
plllog

I don't know about scrapple, but firmness of kind of similar things often comes from fat. I'm not saying you should add any, especially if your powders work as absorbers. Just that might be a reason why it was less firm than you expected being so lean.

Save    
Thank you for reporting this comment. Undo
sleevendog (5a NY 6aNYC NL CA)

Grits/polenta will firm without fat. Not about the fat.

Save    
Browse Gardening and Landscaping Stories on Houzz See all Stories
Laundry Rooms One of the Biggest Building-Code Offenders in the Laundry Room
A dryer vent specialist shares what to do — and what to avoid — to keep things safe and efficient
Full Story
Materials Why Concrete Wants to Crack
We look at the reasons concrete has a tendency to crack — and what you can do to help control it
Full Story
Most Popular What I Learned From My Master Bathroom Renovation
Houzz writer Becky Harris lived through her own remodel recently. She shares what it was like and gives her top tips
Full Story