Scrapple, as the name implies, is formed from scraps, but don’t let that stop you—it’s American paté.
Cornmeal, spices, and leftover swine meat—typically trimming—combine to make scrapple. Each component is prepared separately before being combined in a loaf pan and let to cool. After the loaf is formed, it is cut into slices and served. An analogy to paté, which comes next and similarly maximizes residual ingredients, is useful.
Using what they had on hand—corn and hogs—the Pennsylvania Dutch settlers invented Scrapple, and they created something enchanted. Livermush is another name for scrapple in the South.
What Does Scrapple Taste Like?
Depending on how the components are combined, scrapple may taste like French country paté or liverwurst. Some scrapple can taste like breakfast sausage and is made without liver, depending on the amount of sage used in the recipe.
What Is Scrapple Made Of?
Cornmeal and cooked pork scraps are used to make scrapple. Bay leaves, peppercorns, thyme, sage, garlic, and salt are used as seasonings. The mystery surrounding scrapple’s ingredients is the reason why many people avoid it. Scrapple employs offal, which includes organ parts including hearts, liver, tongues, tails, and skins, in addition to the ends of hog loins and rib tips. Remember, these ingredients also go into paté.
A very rich broth is produced by cooking the pork scraps with the pork bones. After the pork is cooked, the tough parts and fat are scraped out, and the flesh that remains is ground in a meat grinder. It is basically polenta with cooked pork mixed in, and the broth is used as the liquid to cook the cornmeal. A few tablespoons of wheat or buckwheat flour are required in some recipes.
How to Cook Scrapple
Technically, you don’t need to prepare scrapple for safety or health reasons because it is already fully cooked when you purchase it. To warm it up and crisp it up, most people pan-fry it. Slice the loaf, if you have one, into 1/2 to 3/4-inch pieces and cook in lard, oil, or butter until golden brown on both sides.
What to Serve With Scrapple
Most frequently, scrapple is eaten for breakfast along with any or all of the standard fare, including toast, eggs, pancakes, potatoes, and occasionally ketchup. Scrapple slices are a great addition to sandwiches and can be served as hors d’oeuvres on top of crackers.
FAQS
What does scrapple taste like?
The majority of seasoned scrapple enthusiasts will say that the flavor is most similar to breakfast sausage, with a slight kick occasionally. However, it usually comes down to the spices used to season the scrapple. Anything from peppercorns and bay leaves to basic salt and pepper can be used.
What exactly is scrapple made of?
In order to prepare scrapple, hog offal—such as the head, heart, liver, and other trimmings—is usually cooked with any bones still present, usually the entire head. After cooking, the meat is set aside, the bones and fat are taken out, and the liquid is used to form a mush out of the (dry) cornmeal.
Is scrapple healthy to eat?
Although scrapple can play a significant role in any diet, it shouldn’t be the sole source of protein, vitamins, and minerals. Balance and Moderation: It’s important to occasionally indulge in scrapple as part of a healthy, balanced diet.
