Scrapple is a dish traditionally made by the Pennsylvania Dutch people, the Amish and the Mennonites. It was a way to use up scraps of meat to make a meal and often included offal and even the pig's head. Luckily this modern version using sausagemeat is popular in Delaware so I don't have to go the whole hog!
This dish is a 'prepare a day ahead' type of dish so make sure you start preparing it the day before you want to eat it.
Ingredients:
1 cup cornmeal (polenta)
1 cup milk
1 teaspoon sugar
1 teaspoon salt
2 3/4 cups boiling water
8oz sausagemeat
1 tablespoon flour
2 tablespoons butter
The first job is to cook the sausagemeat in a frying pan. Break it up into small pieces as it cooks.
Put the cornmeal, milk, salt and sugar in a pan on a medium heat.
Slowly add the boiling water constantly stirring until the cornmeal is thick and bubbly. Careful, it's really bubbly and spits at you while you stir!
Add the sausagemeat to the cornmeal and stir well.
Grease a loaf tin and pour the mixture into it.
Let it cool a bit and then cover with foil and place in the fridge overnight to set.
Tip out the scrapple. Slice it into 1/2 inch slices, dip each side in flour and fry in the melted butter until browned on both sides.
I was delighted it tipped out of the loaf pan in one piece. I'd read how a few people using this recipe had struggled to get it to set properly. Mine was perfect and we ate it drizzled with honey (you can also use maple syrup).
It was delicious! My first bite was surprising as I didn't know what to expect but it was sweet, salty, soft and meaty. Which doesn't sound like the best combo, but it was so good. It was much softer than I'd expected but the fried crispy outside was a lovely contrast to the middle. It had lovely chunks of sausage throughout and we both really enjoyed it.
Comments
Post a Comment