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 Post subject: scrapple
PostPosted: Fri Jun 26, 2009 10:40 am 
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Location: Little Rock, AR
3 1/3 cups water
1 (14oz) can chicken broth
12 to 16 ounches pork sausage, crumbled
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
hot pepper If desired to your taste
garlic chopped fine
onions/scallions chopped fine
fennel seeds (if desired)
a pinch of nutmeg if desired
1/2 teaspoon salt
fresh ground pepper
1 cup plus 3 Tablespoons cornmeal
2 tablespoons butter plus more to coating loaf pan

Combine water, broth sausage, sage thyme, salt and pepper to taste in a large pan; heat to a boil over medium-high heat. Stir in cormeal (VERY) slowly pressing against the side of the pan to smooth out any lumps (the secret is slow)
Reduce heat to a simmer. Cook, stirring occasionally until the mixture thickens to a mush, 50 minutes to 1 hour.
Remove pan from heat, pour mixture into a buttered 81/2 by 4 1/2 inch loaf pan. Cool to room temp. Cover; refrigerate at LEAST 2 hours but overnight is good.

Cut into slices. (1/3 to 1/2 inch) Heat butter in a large skill over medium-high heat. Cook slices as how many you want, turning once, until golden and crisp, about 3 minutes per side.

about 6 serving

I use it for breakfast. put in or take out the seasoning of your choice. However follow steps closer and it will turn out perfect.

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 Post subject: Re: scrapple
PostPosted: Sun Jun 28, 2009 5:28 am 
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Location: Sunol, CA (9B)
Does 'crumbled' mean the sausage is cooked and drained first? If no-one was looking I'd be tempted to just throw in raw sausage. ;)

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 Post subject: Re: scrapple
PostPosted: Mon Jun 29, 2009 10:42 am 
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promethean_spark wrote:
Does 'crumbled' mean the sausage is cooked and drained first? If no-one was looking I'd be tempted to just throw in raw sausage. ;)


I just looked at the recipe. And it doesn't say weather it is raw or cooked, it just says crumbled... And I never even thought about it b4, I just add the raw sausage. It never entered my mine to cook it. :shock: I try to break it up as much as I can b4 I add it but it impossible to break it up too fine when raw. But now that I think and you questioned it, usually crumbled means it has been cooked, since you really can't crumbled raw sausage up as well as you can cooked sausage.

So since I've been putting it in raw and it works, then raw it is!! I try to break it up more in pan as it gets cooked too. But mine doesn't come out fine, it has chucks but not too big a chuck (bit size if you can) Whatever else you do to it make sure you use the same amount of liquids and cornmeal. If you add more sausage you just have more meat and I like mine with a lot of meat. It makes a full loaf pan. I didn't use fresh hot peppers I usually use ground cayenne this way the heat it all thru it and you won't get a bite of heat, as if you use fresh hot peppers.

I hope this helps you with the scrapple recipe. If you make it, let me know how you like it and all.

If you want to know a little history on it. In the olden days scrapple was made from what was leftover from butchering. It was an inexpensive dish to feed those who pitched in during the pig butcherin season, November through March. It was brought over to this country by the Pennsylvania Dutch in the 17th century.

Also the article goes on to say it can make with other ingredients. There is an oatmale based scrapple knows as goetta, in Frankfort,KY. You can find clam scrapple at the New Jersey Shore. When I lived in PA, I never found scrapple at the Jersey Shore. However, we could buy scrapple in supermarket back then and maybe you still can in Phila environs, but here in Little Rock, AR, scrapple is like finding "HENS teeth" It isn't to be found. So went I saw this recipe in our local paper I started making it from time to time. For us being just the 2 of us, it last for (about) 6 breakfast/brunches.

BTW I was (since I like clams) I was someday thinking of making it with clams but so far haven't.

ENJOY!!!

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http://www.ginny.thegardenjournals.org
Retirement is the best job I ever had.
Just another day in PARADISE
From the Short Estate
I'm Ginny of Ginny & Jerry Short
Little Rock, AR USA


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 Post subject: Re: scrapple
PostPosted: Mon Jun 29, 2009 10:36 pm 
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Location: Sunol, CA (9B)
Good deal, I got sausage today and will make it tonight for tomorrow. :P

Looks good so far..
Image

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 Post subject: Re: scrapple
PostPosted: Tue Jun 30, 2009 10:24 am 
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promethean_spark wrote:
Good deal, I got sausage today and will make it tonight for tomorrow. :P

Looks good so far..
Image


Why didn't I think of taking a pix of mine... Looks good, hope it taste good. Next time you'll know what you need to add if anything or take away if anything.
enjoy!!

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http://www.ginny.thegardenjournals.org
Retirement is the best job I ever had.
Just another day in PARADISE
From the Short Estate
I'm Ginny of Ginny & Jerry Short
Little Rock, AR USA


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 Post subject: Re: scrapple
PostPosted: Thu Jul 02, 2009 12:22 am 
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yep, it was a hit, though most thought it was too naughty. My wife said she loved it but asked me not to make it again, to which I said: "I promise not to make it again - without bacon!" :lol:

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 Post subject: Re: scrapple
PostPosted: Thu Jul 02, 2009 11:50 am 
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promethean_spark wrote:
yep, it was a hit, though most thought it was too naughty. My wife said she loved it but asked me not to make it again, to which I said: "I promise not to make it again - without bacon!" :lol:


Tell them don't look at it while eating :) :lol: Well it is an acquired taste I suppose. I gave this recipe to some friends here in town and they didn't like it but they like mush or what is now called polenta. So does that mean you are going to make it with clams :twisted: :D

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Retirement is the best job I ever had.
Just another day in PARADISE
From the Short Estate
I'm Ginny of Ginny & Jerry Short
Little Rock, AR USA


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 Post subject: Re: scrapple
PostPosted: Sun Jul 05, 2009 2:50 am 
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More photos:
Image
Image
Image
It was kind of neat to make a loaf of stuff like that and saw it up. It's probably going to be made at my brother's house in the next few days...

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 Post subject: Re: scrapple
PostPosted: Sun Jul 05, 2009 7:57 am 
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It isn't something I made every week. I made a loaf pan of it, and it last for us since there is only 2, about a week. We get tired of it after that so I don't make it for awhile. What did you use for oil to fry in. I use canola oil.

Making me hungry looking at it frying (HA)

_________________
http://www.ginny.thegardenjournals.org
Retirement is the best job I ever had.
Just another day in PARADISE
From the Short Estate
I'm Ginny of Ginny & Jerry Short
Little Rock, AR USA


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 Post subject: Re: scrapple
PostPosted: Sun Jul 05, 2009 11:32 pm 
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That was butter in the photo, after the first morning I used olive oil and that worked fine too.

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 Post subject: Re: scrapple
PostPosted: Tue Jul 07, 2009 7:46 am 
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I don't use much butter if frying. I use to use olive oil and NO other kinds but now I started using canola oil also for frying.

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http://www.ginny.thegardenjournals.org
Retirement is the best job I ever had.
Just another day in PARADISE
From the Short Estate
I'm Ginny of Ginny & Jerry Short
Little Rock, AR USA


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 Post subject: Re: scrapple
PostPosted: Mon Jul 20, 2009 6:50 pm 
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OOOHH, my grandma makes scraple every once in a while, Iv'e never got her to tell me the recipe, yum!


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 Post subject: Re: scrapple
PostPosted: Thu Jul 23, 2009 11:45 am 
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Mentha wrote:
OOOHH, my grandma makes scraple every once in a while, Iv'e never got her to tell me the recipe, yum!


I bet this recipe isn't like your grandmothers. She probably started with more than just crumbled sausage, maybe with meaty bones or such. I tried that way back...and in the olden days they would use leftovers from butchering.

This recipe thou is simple and tasty, IMO.

_________________
http://www.ginny.thegardenjournals.org
Retirement is the best job I ever had.
Just another day in PARADISE
From the Short Estate
I'm Ginny of Ginny & Jerry Short
Little Rock, AR USA


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