Scrapple Recipes: A Culinary Journey from Leftovers to Lip-Smacking Delight
Scrapple, a dish with a name that might not immediately conjure appetizing images, holds a special place in the culinary heritage of the Mid-Atlantic region of the United States, particularly Pennsylvania Dutch country. This seemingly humble foodstuff, born from the necessity of utilizing every part of the pig, has evolved from a thrifty peasant dish into a beloved regional delicacy. If you’re unfamiliar, scrapple is essentially a pan-fried loaf made from pork scraps, cornmeal, and spices. It’s often described as having a savory, slightly sweet, and surprisingly complex flavor. While the thought of “scraps” might be off-putting to some, the end result, when prepared correctly, is a textural and flavorful experience that’s well worth exploring.
This article delves into the fascinating world of scrapple, exploring its origins, ingredients, the fundamental techniques for making it from scratch, several delectable recipes that elevate it beyond a simple breakfast side, and some serving suggestions that will have you craving more. We’ll also touch upon commercially available scrapple and how to best prepare it.
## What is Scrapple? A History and Definition
Scrapple, also known as “pon haus” (from the Pennsylvania Dutch word for “pan rabbit”), has roots in the German “pannhas,” a similar dish brought to America by immigrants in the 17th and 18th centuries. These resourceful settlers, committed to waste nothing from their butchered hogs, devised a method of preserving the less desirable parts – the head, organs, and trimmings – by simmering them into a broth, thickening it with cornmeal and flour, and then solidifying it into a loaf. This loaf could then be sliced and fried, providing a hearty and nourishing meal, especially during the long winter months.
The key ingredients in scrapple typically include:
* **Pork Scraps:** This is the foundation of scrapple, traditionally comprising parts of the pig such as the head, heart, liver, kidneys, and trimmings. Modern recipes often incorporate shoulder or other less expensive cuts of pork.
* **Cornmeal:** This is the primary thickening agent, giving scrapple its characteristic texture.
* **Wheat Flour:** Often added in smaller quantities to further bind the ingredients and contribute to the overall texture.
* **Broth:** The savory cooking liquid, traditionally made from simmering the pork scraps. Water or store-bought broth can be used, but homemade broth adds depth of flavor.
* **Spices:** A blend of spices is crucial for creating scrapple’s unique flavor profile. Common spices include salt, pepper, sage, thyme, savory, and red pepper flakes. Some recipes also incorporate nutmeg, mace, or other warm spices.
The cooking process involves simmering the pork scraps until tender, removing them from the broth, grinding or finely chopping them, and then returning them to the broth along with the cornmeal, flour, and spices. The mixture is then cooked until it thickens into a porridge-like consistency, poured into loaf pans, and allowed to cool and solidify. Once firm, the scrapple loaf can be sliced and fried until golden brown and crispy.
## Making Scrapple from Scratch: A Step-by-Step Guide
While commercially produced scrapple is readily available, making it from scratch allows for greater control over the ingredients and flavor. It’s a labor-intensive process, but the reward is a uniquely satisfying and flavorful dish.
**Ingredients:**
* 4 pounds pork scraps (head, hocks, shoulder, trimmings – a mix is ideal)
* 12 cups water
* 2 teaspoons salt, plus more to taste
* 1 teaspoon black pepper, plus more to taste
* 1 teaspoon dried sage
* 1/2 teaspoon dried thyme
* 1/4 teaspoon red pepper flakes (optional)
* 1 cup yellow cornmeal
* 1/2 cup all-purpose flour
* Lard or oil for frying
**Equipment:**
* Large stockpot
* Meat grinder or food processor
* Loaf pans (two 9×5 inch or similar)
* Cheesecloth (optional, for straining broth)
**Instructions:**
**1. Prepare the Pork:**
* Place the pork scraps in a large stockpot and cover with 12 cups of water. Add the salt and pepper.
* Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 3-4 hours, or until the pork is very tender and easily pulls apart. Skim off any foam that rises to the surface during cooking.
**2. Strain and Reserve the Broth:**
* Carefully remove the pork from the pot using a slotted spoon and set aside to cool slightly.
* Strain the broth through a fine-mesh sieve lined with cheesecloth (optional, but recommended for a smoother final product) into a large bowl or pot. Reserve 8 cups of the broth. Discard any remaining broth or save for another use.
**3. Grind or Chop the Pork:**
* Once the pork is cool enough to handle, remove any bones or cartilage. Use a meat grinder fitted with a fine grinding plate or a food processor to grind or finely chop the pork. The texture should be relatively smooth.
**4. Combine Pork, Broth, and Spices:**
* Return the ground pork to the pot with the reserved 8 cups of broth. Add the sage, thyme, and red pepper flakes (if using).
* Bring the mixture to a simmer over medium heat.
**5. Thicken with Cornmeal and Flour:**
* In a separate bowl, whisk together the cornmeal and flour. Gradually whisk the cornmeal mixture into the simmering pork broth, stirring constantly to prevent lumps from forming.
* Continue to cook, stirring frequently, for 20-30 minutes, or until the mixture thickens to a porridge-like consistency and pulls away from the sides of the pot. Be patient; this takes time.
**6. Season and Adjust:**
* Taste the scrapple and adjust the seasoning as needed. Add more salt, pepper, or other spices to your liking. Remember that the flavor will mellow slightly as it cools.
**7. Pour into Loaf Pans:**
* Pour the hot scrapple mixture into the prepared loaf pans, smoothing the tops with a spatula. Cover the pans with plastic wrap, pressing the plastic directly onto the surface of the scrapple to prevent a skin from forming.
**8. Cool and Refrigerate:**
* Let the scrapple cool completely at room temperature, then refrigerate for at least 8 hours, or preferably overnight, to allow it to firm up completely.
**9. Slice and Fry:**
* Once the scrapple is firm, remove it from the loaf pans. Slice it into 1/4 to 1/2 inch thick slices.
* Heat a tablespoon or two of lard or oil in a large skillet over medium heat. Add the scrapple slices, being careful not to overcrowd the pan.
* Fry the scrapple for 3-5 minutes per side, or until golden brown and crispy. Turn carefully to avoid breaking the slices.
**10. Serve and Enjoy:**
* Serve the fried scrapple hot, with your favorite accompaniments (see serving suggestions below).
## Buying and Preparing Store-Bought Scrapple
While making scrapple from scratch is a rewarding experience, it’s also time-consuming. Fortunately, commercially produced scrapple is widely available in many grocery stores, particularly in the Mid-Atlantic region. When buying store-bought scrapple, look for brands that use high-quality ingredients and have a good reputation. Read the ingredient list carefully and avoid brands that contain excessive amounts of fillers or artificial ingredients.
Preparing store-bought scrapple is similar to preparing homemade scrapple: simply slice it into 1/4 to 1/2 inch thick slices and fry it in a skillet with lard or oil until golden brown and crispy. Be careful not to overcrowd the pan, and turn the slices gently to avoid breaking them. Some people prefer to dredge the scrapple slices in flour or cornmeal before frying for extra crispness.
One advantage of store-bought scrapple is consistency. You know what you’re getting in terms of texture and flavor. It’s also a convenient option for those who don’t have the time or inclination to make it from scratch.
## Scrapple Recipes: Beyond the Breakfast Plate
While scrapple is traditionally served as a breakfast side dish, its savory flavor and crispy texture make it a versatile ingredient that can be incorporated into a variety of dishes. Here are a few creative scrapple recipes to inspire you:
### 1. Scrapple Benedict:
This elevated version of eggs Benedict features crispy fried scrapple in place of Canadian bacon or ham. Top the scrapple with poached eggs and hollandaise sauce for a decadent and flavorful breakfast or brunch.
**Ingredients:**
* 4 slices scrapple, fried
* 2 English muffins, split and toasted
* 4 poached eggs
* Hollandaise sauce (homemade or store-bought)
* Chopped chives, for garnish
**Instructions:**
1. Place two toasted English muffin halves on each plate.
2. Top each half with a slice of fried scrapple.
3. Carefully place a poached egg on top of the scrapple.
4. Drizzle generously with hollandaise sauce.
5. Garnish with chopped chives and serve immediately.
### 2. Scrapple Grilled Cheese:
Add a savory twist to a classic grilled cheese sandwich by incorporating fried scrapple. The crispy scrapple adds a delightful textural contrast to the gooey cheese.
**Ingredients:**
* 2 slices bread (sourdough or your favorite)
* 2 slices cheese (cheddar, provolone, or your favorite)
* 2 slices scrapple, fried
* Butter, for spreading
**Instructions:**
1. Butter one side of each slice of bread.
2. Place one slice of bread, butter-side down, in a skillet over medium heat.
3. Top with one slice of cheese, followed by the fried scrapple, and then the other slice of cheese.
4. Place the remaining slice of bread on top, butter-side up.
5. Cook for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Serve immediately.
### 3. Scrapple Hash:
This hearty hash combines crispy fried scrapple with potatoes, onions, and peppers for a satisfying and flavorful meal.
**Ingredients:**
* 4 slices scrapple, diced
* 1 tablespoon oil
* 1 onion, chopped
* 1 bell pepper (any color), chopped
* 2 cups cooked potatoes, diced
* Salt and pepper to taste
* Optional: fried egg, for topping
**Instructions:**
1. Heat the oil in a large skillet over medium heat.
2. Add the diced scrapple and cook until crispy and browned.
3. Add the onion and bell pepper and cook until softened.
4. Add the diced potatoes and cook until heated through and slightly browned.
5. Season with salt and pepper to taste.
6. Serve hot, topped with a fried egg, if desired.
### 4. Scrapple Pizza:
For a truly unique pizza experience, top your pizza with crumbled fried scrapple. The savory flavor of the scrapple complements the cheese and other toppings perfectly.
**Ingredients:**
* Pizza dough (homemade or store-bought)
* Pizza sauce
* Shredded mozzarella cheese
* 4 slices scrapple, fried and crumbled
* Optional: other pizza toppings of your choice (e.g., onions, peppers, mushrooms)
**Instructions:**
1. Preheat oven according to pizza dough instructions.
2. Roll out or stretch the pizza dough to your desired size and shape.
3. Spread pizza sauce evenly over the dough.
4. Sprinkle with mozzarella cheese.
5. Top with crumbled fried scrapple and any other desired toppings.
6. Bake according to pizza dough instructions, or until the crust is golden brown and the cheese is melted and bubbly.
### 5. Scrapple Stuffed Peppers:
These stuffed peppers are filled with a savory mixture of scrapple, rice, vegetables, and spices.
**Ingredients:**
* 4 bell peppers (any color)
* 1 tablespoon oil
* 1 onion, chopped
* 1 cup cooked rice
* 4 slices scrapple, diced and fried
* 1/2 cup chopped vegetables (e.g., carrots, celery, peas)
* 1/4 cup tomato sauce
* 1 teaspoon Italian seasoning
* Salt and pepper to taste
* 1/2 cup shredded cheese (optional)
**Instructions:**
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Heat the oil in a skillet over medium heat.
4. Add the onion and cook until softened.
5. Add the cooked rice, fried scrapple, chopped vegetables, tomato sauce, Italian seasoning, salt, and pepper. Stir to combine.
6. Stuff the bell peppers with the scrapple mixture.
7. Place the stuffed peppers in a baking dish and add about 1/2 inch of water to the bottom of the dish.
8. Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.
9. Top with shredded cheese (if using) during the last few minutes of baking.
## Serving Suggestions for Scrapple
Beyond the basic fried scrapple, there are numerous ways to enhance its flavor and presentation. Here are some serving suggestions:
* **With Syrup or Molasses:** A classic pairing. The sweetness of the syrup or molasses complements the savory flavor of the scrapple.
* **With Apple Butter:** Another sweet and savory combination that’s particularly popular in Pennsylvania Dutch country.
* **With Ketchup or Hot Sauce:** For those who prefer a more savory or spicy experience.
* **With Eggs:** Fried scrapple and eggs are a match made in heaven. Serve with scrambled, fried, or poached eggs.
* **With Toast or Biscuits:** Provide a comforting base for the crispy scrapple.
* **As a Sandwich Filling:** Use fried scrapple as a filling for sandwiches or sliders.
* **As a Garnish:** Crumble fried scrapple over salads or soups for added flavor and texture.
## Conclusion
Scrapple, a dish born from frugality and resourcefulness, has evolved into a cherished regional delicacy. Whether you’re making it from scratch or buying it from the store, scrapple offers a unique and satisfying culinary experience. From simple breakfast sides to creative recipes that showcase its versatility, scrapple is a testament to the power of humble ingredients and culinary innovation. So, embrace the tradition, experiment with flavors, and discover the delicious world of scrapple!