Scrapple Aka Delmarva Caviar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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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. Ingredients:
2 lbs ground lean pork, or chicken |
1/2 lbs ground beef , or ground heart |
1/2 lbs beef liver, or chicken liver |
3 quarts water or chicken broth |
3 cups cornmeal |
1 cup buckwheat flour |
2 unflavored knox gelatin pkg |
3 tablespoons salt or to taste |
2 teaspoons black pepper |
3 teaspoons ground sage |
1 teaspoons ground thyme |
1/2 teaspoon ground marjoram |
1/2 teaspoon ground savory |
1/4 teaspoon ground cloves |
1/2 teaspoon red cayenne pepper or old bay seasoning (optional) |
Directions:
1. Place livers in deep kettle cover with broth and boil 10 minutes.
2. Remove the liver and either run through a food processor or cut and chop into very small pieces. Return to pot.
3. 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.
4. In a large bowl mix the corn meal, buckwheat flour, gelatin pkg, salt, and spices; add to meat and broth slowly, with constant stirring.
5. 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.
6. 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.
7. 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.
8. How to Cook Prepared Scrapple
9. Slice into 1/2 inch thick slices
10. Sprinkle both sides of slices with flour.
11. Pre-heat pan with butter or oil until very hot or the scrapple will fall apart in the pan.
12. Fry in a buttered or frying pan until browned on each side. (At least five minutes per side or it will fall apart.)
13. Served with eggs, or with pancakes and maple syrup, or on a sandwich
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