Scrapple Aka Delmarva CaviarFrom mrjwjohnson 5 years ago
- 2 lbs ground lean pork, or chicken shopping list
- 1/2 lbs Ground Beef , or Ground heart shopping list
- 1/2 lbs beef liver, or chicken liver shopping list
- 3 quarts water or chicken broth shopping list
- 3 cups cornmeal shopping list
- 1 cup buckwheat flour shopping list
- 2 unflavored Knox gelatin pkg shopping list
- 3 tablespoons salt or to taste shopping list
- 2 teaspoons black pepper shopping list
- 3 teaspoons ground sage shopping list
- 1 teaspoons ground thyme shopping list
- 1/2 teaspoon ground marjoram shopping list
- 1/2 teaspoon ground savory shopping list
- 1/4 teaspoon ground cloves shopping list
- 1/2 teaspoon red cayenne pepper or Old Bay Seasoning (optional) shopping list
How to make it
- Place livers in deep kettle cover with broth and boil 10 minutes.
- Remove the liver and either run through a food processor or cut and chop into very small pieces. Return to pot.
- Add the ground pork and beef, slowly I’m talking just a little at a time, and stir. Bring to a boil then simmer for about 20 minutes.
- In a large bowl mix the corn meal, buckwheat flour, gelatin pkg, salt, and spices; add to meat and broth slowly, with constant stirring.
- Heat through then quickly lower heat (this mixture scorches easily) and cook, stirring very frequently, for about 1 1/2 hour, or till mix is very thick and comes off the sides of the kettle.
- Pour hot scrapple into greased loaf pans, (you will need two) bounce the pans a couple of times so that the Scrapple settles, and let cool. Once cooled place the Scrapple in the refrigerator overnight.
- A loaf of home-made scrapple will keep for 10 days in the refrigerator, or it can be cut into slices and frozen. Lay a sheet of waxed paper between slices and then put in zip lock bags and into the freezer.
- How to Cook Prepared Scrapple
- Slice into 1/2 inch thick slices
- Sprinkle both sides of slices with flour.
- Pre-heat pan with butter or oil until very hot or the scrapple will fall apart in the pan.
- Fry in a buttered or frying pan until browned on each side. (At least five minutes per side or it will fall apart.)
- Served with eggs, or with pancakes and maple syrup, or on a sandwich
People Who Like This Dish 12
The Cookmrjwjohnson Delmar, MD
The Rating9 people
I don't know why anyone has to downgrade a recipe.
Love scrapple and appreciate you recipe.
joymariemystic_river1 in Bradenton loved it
My Dad's favorite and one of mine ,too! ^5 You've really made this easier!fishtrippin in Estelline loved it
I never knew there was buckwheat flour in scrapple....that just makes it all the more wonderful! Oh how I remember heading for OC early in the morning and stopping along the way for scrapple! Wonderful memories via an heirloom recipe. Thanks for s...morecrabhappychick in Pittsburgh loved it