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!

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.

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.

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.

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.

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!

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

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.

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

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

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.

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.

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).

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)

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.

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

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.

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.

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.

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.

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

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.

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.

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