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What's the best recipe for fixing Scrapple?

I recently bought some in the market to try for the first time. I fried it up and found it to be bland and tasteless. How should it be prepared?

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  1. I like scrapple but some have been too livery. Now I use Julia Child's recipe in "The Way to Cook". She uses corn meal, pork sausage, stock, eggs, salt, pepper, and sage. Slice, dust in cornmeal, fry in butter or bacon/sausage fat.

    1. Dust with flour, fry in butter til crispy, top with pure maple syrup. Yum!

      1. Fry in bacon fat (this is key), then serve with a good helping of salsa verde and some runny sunny side up eggs doesn't hurt either.

        Ketchup works as well if you don't have salsa laying around.

        1. I recommend throwing it in the trash! That stuff is nasty.

          1 Reply
          1. re: momskitchen

            Maybe because we didn't fix it right. The suggestions of using maple syrup, eggs, salsa and frying in bacon fat sound great and I will be trying them.

          2. Sound like some low quality scrapple, Armor perhaps?.
            Good scrapple has a strong rich pork flavor with some sweet spice flavor in the back ground. I would suggest making your own or buying a better brand.
            You should only need to cut it half inch thick, pan fry it with very little fat to yield a crisp exterior and a creamy center.

            4 Replies
            1. re: chefj

              There's only one brand that I see in the market and it isn't Armour although I don't remember the name. All I remember is that it was bland. I was expecting it to be well seasoned; not tasteless.

                1. re: mucho gordo

                  Was it Jones, by any chance? That's all we can get here in SoCal, or at least the only brand I've seen, and it's not only bland but quite fatty as well. I've experimented with mixing commercial headcheese into hot cooked mush, and the results have been promising, except for the poor seasoning of the headcheese. When it's scrapple weather again (i.e. not 100ยบ anymore!) I'll try again with a better brand of headcheese.

                2. re: chefj

                  "a crisp exterior and a creamy center."

                  that is the ideal texture

                  in the DC area it's usually served in a sandwich with egg and cheese (and sometimes bacon!! - bring on the statins) the bread needs to be a soft toast as a hard roll would just smoosh out the contents like a pastry tube.

                3. Scrapple recipes are as individual as the person that makes it. If you don't want to make your own (and it is really easy) the best way to find one you like is to purchase it from independant butchers who make their own and not the commercial brands you find in grocery stores. Those are not representative of good scrapple. I grew up in central PA where scrapple is part of the cultural food heritage so it was very easy to find a locally made scrapple that appealed to my tastes. If you're not in an area like that, you're better off following a recipe as a guideline and developing a scrapple that suits your tastes. It doesn't necessarily have to be made of pork, it's a great way to use up leftover meat and veg as well, though you might call that a "scrapple-style" loaf.
                  Sorry, momsk, this is an area where we will have to agree to disagree! Good scrapple is a treat! Pudding and souse, I find to be icky, even though that was part of my food heritage as well!

                  9 Replies
                  1. re: morwen

                    Maybe I've only had bad Scrapple, Morwen! Do share .your recipe....

                    1. re: momskitchen

                      This is the basic recipe that I follow mostly for proportions. But I mix it up a lot depending on the meats/veg I'm using and the spices I choose to compliment them. Different flours can be subbed in for the buckwheat. It's a lot like sausage making; sometimes I use ground pork, diced apples, and dried cranberries with cinnamon and sage. Currently, I have a good bit of deer in the freezer that I want to use up before this hunting season starts so I'm contemplating mostly venison with some pork for fat content, juniper berries, rosemary, black pepper, possibly a touch of nutmeg cooked up in a stout vegetable broth instead of water.
                      I've made scrapple from leftovers of family feasts by simply grinding the left over meat, dicing the veg, watering down the gravy or sauce for the liquid. Sliced and fried brown and crispy with a poached egg on top or drizzeled with maple syrup, the family rarely realizes the breakfast meat is what they had for dinner 2 nights ago. It just disappears!
                      Tweak and play with it and you'll arrive at a scrapple that you love.

                      3 pounds ground lean pork
                      1 cup buckwheat flour
                      3 cups yellow corn meal
                      4 tablespoons salt
                      4 teaspoons freshly ground black pepper
                      2 teaspoons sage
                      2 teaspoons ground mace
                      2 teaspoons ground coriander
                      2 teaspoons ground thyme
                      2 teaspoons whole sweet marjoram
                      3 quarts of water

                      In a large pot bring the water to a boil. Add the ground pork, a little at a time, and stir. Simmer for 20 minutes.

                      In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, stirring constantly. Simmer gently for one hour, stirring frequently. Use lowest possible heat, as mixture scorches easily.

                      Pour into two greased loaf pans. Bounce the pans a couple of times so that the scrapple settles, and let cool. Let the scrapple set in the refrigerator overnight.

                      1. re: morwen

                        pork liver and/or hearts makes are great and common additions

                        1. re: chefj

                          Yes they do, and the above recipe originally called for 1 lb liver and 2 lbs ground pork. While I like it with the liver in it, my family doesn't, so I omitted it. Go figure, they love my chicken liver pate.

                          1. re: morwen

                            Yeah I totally associate "Good Scrapple " with that liver flavor.

                            1. re: chefj

                              That's the main reason I actually got turned off on the liver. My ex's family was Pennsylvanian Dutch so I was introduced to great scrapple (and great perogies and shoefly pie!) in my 20s, both homemade and their favorite places to buy in the Lancaster, PA area. But then once, I tried a storebought once a few years later and it was SO liver-y/metallic/muddy that it ruined me for a while. Now I make it at home. I don't use liver, and I've realized what I like - depth of flavor in the pork, seasoning, and fat (that's why I use sausage), the texture with the amount of cornmeal, and of course what you fry it in ; )

                              Now of course 20 years later, there are good ones and..ugh..bad ones like Momskitchen above must have had. It's the same difference (to me) between a tasty Mexican chorizo that's stringy with glands and lymph nodes and what not. I'm a big fan of offal, but you can really tell when the texture and taste suffers. It's supposed to be a great and flavorful use of leftover scraps, i.e, headcheese (love a well-made one), chorizo, etc is, but somebody making at home, a butcher, restaurant owner, etc. is so much better than some mass marketer.

                        2. re: morwen

                          Sounds good, Mor. I don't like liver much so I think your recipe sounds delicious.

                          1. re: momskitchen

                            Make it in half or quarter batches first and play with the seasonings until you hit on a combo you like. I know you'll come around!

                            1. re: morwen

                              Sounds great, morwen. Also, precooking the liver and hearts makes it easier to grind them to add texture to the scrapple. Use that precooking water as part the meal mush ccoking water recyce that flavor.