Scrapple 1 3 4 X 4

1. Scrapple 1 3 4 X 4 3 8
2. Scrapple 1 3 4 X 4.5
3. Scrapple 1 3 4 X 4 X 2

• Scrapple, also known by the Pennsylvania Dutch name Pannhaas or 'pan rabbit', is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were.
• Scrapple is, moreover, a testament to the American past. With all due respect to Jimmy Dean and Bob Evans, behind those well-marketed brand names, they are wholly products of a vast and corrupt.
• A suggested seasoning combination for 8 lbs of finished scrapple would include 3 oz salt, 1/4 oz black pepper, 1/4 oz sweetened marjoram, 1/4 oz nutmeg, 1/4 oz sage or thyme, and 2-1/2 oz onions. Some prefer to add a pinch of mace and a pinch of red pepper also.

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Scrapple 1 3 4 X 4 3 8

Ingredients

• sausage
• water
• yellow cornmeal
• cold water
• boiling water
• salt
• dried sage
• cayenne pepper
• flour
• vegetable oil

How to Make Scrapple

1. Fry sausage until browned. In large pot, bring 1/2 c. water to boil. Meantime in bowl mix cornmeal, salt,sage, cayenne pepper and cold water. Stir constantly while pouring into boiling water. Cook for 15-20 mins. When done stir in sausage.
2. Place in plastic wrap lined bread pan to make a loaf to slice or into jelly roll pan to cut into rectangles; chill until firm. Slice, dredge through flour and fry in oil.until browned on both sides.
3. I like to serve with warm homemade applesauce or maple syrup. Also good with fruit jam smeared on top.

About Scrapple

Scrapple 1 3 4 X 4.5

About Scrapple

Scrapple 1 3 4 X 4.5

Scrapple 1 3 4 X 4 X 2