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From the Culinary SOS archive: Scrapple!

July 12, 2011 |  2:45 pm

Porkshoulderannecusack

Frances from Westlake Village wrote me asking for a recipe for scrapple:

I grew up in Pennsylvania enjoying a breakfast dish called 'scrapple.' I would like to make this dish again and would appreciate your help in finding a good Pennsylvania Dutch recipe for this pork and grits dish.

I tracked a recipe for homemade scrapple from a Culinary SOS column from 1992. Explaining the dish to many readers who might not be familiar with this regional breakfast staple, we wrote:

Settlers who came to Pennsylvania from Germany's lower Rhineland brought with them this method of using scraps of meat. They turn them into a flavorful sausage and extend it with buckwheat or cornmeal. Amish slice pieces off the baked loaves, pan-fry them and serve them with catsup, syrup or apple butter.

Enjoy, Frances! The recipe follows the jump.

Click here for more Culinary SOS recipes. If you have a favorite restaurant recipe you'd like to request, feel free to email me at noelle.carter@latimes.com. I'll do my best to track it down.

-- Noelle Carter
Twitter.com/noellecarter

Photo: Chef Paul Buchanan with Primal Alchemy Kitchen talks about how he will butcher a 28-pound Becker Farms Acorn Fed Berkshire pork shoulder during the Heirloom Pig Butchery and Charcuterie Workshop at 81 Aquarium Way in Long Beach in January 2010. Credit: Anne Cusack / Los Angeles Times.

PHILADELPHIA SCRAPPLE

2 pounds pork shoulder

5 cups water

1 onion, sliced

1 small bay leaf

1 cup white cornmeal

2 teaspoons salt

1/4 cup minced onion

1/4 teaspoon thyme

1 teaspoon ground sage

1/4 teaspoon black pepper

Flour

Shortening

Combine pork, 4 cups water, sliced onion and bay leaf in large saucepan. Cover and simmer 1 hour. Drain pork and reserve broth. Discard bones and chop meat fine. Mix cornmeal, remaining 1 cup water, salt and 2 cups reserved broth in saucepan. Cook, stirring until thick. Stir in meat, minced onion, thyme, sage and pepper. Cover and simmer 1 hour.

Turn into 9x5-inch loaf pan and chill until firm. Cut into 12 slices, dust lightly with flour. Heat shortening in skillet. Fry the scrapple slices until browned on both sides. Serve at once. Makes about 6 servings.

Each serving contains about:

299 calories; 880 mg sodium; 76 mg cholesterol; 14 grams fat; 19 grams carbohydrates; 24 grams protein; 0.53 gram fiber.

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