![]() Place another large bowl in the sink with a strainer on top of it.Using a slotted spoon, transfer the meat from the pot to a large bowl and set aside to cool.Once it's boiling, reduce to a simmer, cover, and cook until meat is tender and falls off the bone (2 to 3 hours). ![]() Using a spoon, remove the fat that floats to the top of the water as it comes to a boil.Fill the pot with water until the contents are just covered, and set it over high heat. Add the pork, peppercorns, salt, bay leaves, garlic, and onion to a large pot.For a real treat, add a slice of fried scrapple to an egg and cheese sandwich or grilled cheese-its intense porkiness and crunchy exterior will make you forget all about bacon (at least temporarily). For extra-crispy scrapple, lightly dredge both sides of each slice with flour before frying and keep a close eye on the pan to prevent burning. Make sure your scrapple isn't too thick or thin (3/4-inch slices should do the trick) and work with a hot, well-greased skillet or the scrapple may crumble or fall apart. Experiment with different cuts and see what you enjoy most.įrying scrapple is a simple pleasure, and seeing that beautiful crunchy crust on the underside when flipping a slice is true satisfaction. Pork butt, ribs, hocks, shanks, and bulk sausage all work well and will contribute a variety of flavors and textures. Scrapple broth-what remains after simmering the meat-can be frozen and used to make scrapple with whatever leftover pork you have on-hand. One taste of this tender, sausage-y, flavor-packed pâté fried crisp and golden will have you wondering why it took so long to catch on. What was once largely a by-product-primarily a way to use up whole animal parts like heads, trotters, and tails-has become a delicacy. It’s been enjoyed in the region ever since, and Pennsylvania Dutch producers ship it to chefs around the country who have been incorporating this humble ingredient made of scraps into their menus. Scrapple has roots in Germany, and arrived in Pennsylvania with a wave of German settlers during the 17th and 18th centuries. It's a delicious, crispy-on-the-outside, creamy-on-the-inside breakfast meat to accompany your toast and eggs. At its core, scrapple is a dish of pork meat mixed with spices, broth, and cornmeal that is placed in a mold and served sliced and fried. Scrapple, as you may gather from its name, was created as way to use leftover pig parts, commonly referred to as offal.
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