Scrapple Aka Delmarva Caviar
From mrjwjohnson 15 years ago
- 120 minutes to make
- Serves 32
I grew up in Delaware and on the Eastern Shore of Delmarva we eat scrapple for breakfast. As a child, the story was that if you ever knew what was in scrapple you would never eat it again. Traditionally scrapple is made from the pigs head, meat, feet, heart, tongue and liver. Read more But this is a simpler recipe made from ingredients that you won’t have to keep secret. The first recipes were created by Dutch colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries. The loaf of scrapple is cut into thin 1/8 to 1/2 inch-thick slices, fried until the outsides are crisp, and eaten for breakfast with eggs. It may also be eaten with pancakes topped with maple syrup, apple butter, or grape jelly. It’s also popular on a sandwich eaten plain or topped with cheese, ketchup, or grape jelly. See less
Ingredients
- 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
- 2 1/2 quarts water or chicken broth shopping list
- 3 cups cornmeal shopping list
- 1 cup buckwheat flour or oat bran flour shopping list
- 1 unflavored Knox gelatin pkg shopping list
- 1 tablespoons salt or to taste shopping list
- 2 teaspoons black pepper shopping list
- 2 teaspoons ground sage shopping list
- I normally only add sage but any of the following can be added shopping list
- 1 teaspoons ground thyme (optional) shopping list
- 1/2 teaspoon ground marjoram (optional) shopping list
- 1/2 teaspoon ground savory (optional) shopping list
- 1/4 teaspoon ground cloves (optional) 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 four) 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
cooling in loaf pans
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The Rating
Reviewed by 9 people-
I don't know why anyone has to downgrade a recipe.
Love scrapple and appreciate you recipe.
joymarie
mystic_river1
in Bradenton loved it
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My Dad's favorite and one of mine ,too! ^5 You've really made this easier!
fishtrippin
in Estelline loved it
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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...more
crabhappychick
in Pittsburgh loved it
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