How do they make scrapple

Every scrapple chef puts their unique touch on the recipe with different spice combos, but salt and pepper are staples in nearly every recipe. We combine the minced meat with some stock and mix in buckwheat and cornmeal, the traditional combination of starches for Pennsylvania scrapple.

This mixture forms a slurry or mush that needs to cook for a long time until it thickens. Pouring the thickened mixture into loaf pans to cool results in the classic loaf shape that characterizes scrapple. At this stage, many people slice scrapple into half-inch slabs and lightly pan-fry it before serving. Get yours now! Scrapple is a Pennsylvania Dutch creation that reflects the heritage of those early colonial settlers from Germany. The first Pennsylvania Dutch immigrated to Pennsylvania during the 17th and 18th centuries.

Whether their country of origin was Germany or Switzerland, they spoke German as a shared language. The term Pennsylvania Dutch is a bit of a misnomer, since these settlers were not Dutch. This group of immigrants formed a community in Pennsylvania and developed unique cultural practices, which combined influences from their European homeland with their new home. Part of that heritage is the Pennsylvania Dutch culinary tradition, which is responsible for all sorts of delicious foods, but perhaps no dish is more quintessentially Pennsylvanian than scrapple.

One significant difference is that scrapple does not include blood in the recipe. Also, the addition of cornmeal makes scrapple more distinctly American. Still, scrapple is one of the few dishes we enjoy in the United States, albeit primarily in one region, that is similar to meat puddings overseas. People have long recognized Pennsylvania as the home of scrapple. Still, most people consider Pennsylvania scrapple to be the most authentic version of this unique breakfast food.

These folks found ways to get the most out of every harvest and animal they butchered. Scrapple was an excellent way to use some of the trimmings that did not make it into sausage or other dishes, and the addition of starches took that rich pork flavor and turned it into a large, hearty loaf that could feed a family at breakfast.

And scrapple-fed wives make homes bright. Today, some food companies mass-produce scrapple and sell it in grocery stores in the mid-Atlantic region. Specialty companies like S. Clyde Weaver make scrapple in smaller batches using authentic time-honored recipes and methods.

Our pork scrapple sticks to the traditional ingredients that have made this food a longtime favorite in Pennsylvania, but you can find some variations on the market that use other types of meat, like beef or turkey, for instance. Scrapple comes pre-cooked, so you could just slice off a piece and dig in. Cooking scrapple on the stove gives the outside of each slice that signature crispiness and brings out the flavors so you can enjoy the full scrapple experience.

Typically, home chefs cut scrapple into slices that are anywhere from one-quarter to three-quarters of an inch thick. To fry the scrapple, you can use either butter or oil.

Just make sure it sizzles in the pan until it has formed a crust on both sides. Use a wide spatula and flip gently to keep them from falling apart. You can also coat scrapple slices in flour before frying, and you can even deep-fry scrapple.

On the other end of the spectrum, if you prefer not to fry the scrapple, you can place the slices under a broiler to crisp them up. Scrapple is a surprisingly versatile food, so many people like to get creative. Since scrapple is such an adaptable food, there are plenty of other ways you can enjoy it. Scrapple lovers are always finding new ways to make scrapple a part of their meals. For these reasons and more, you should take the leap and try scrapple.

Clyde Weaver, we make a delectable Lancaster country scrapple that you can try in-house or have shipped right to your door. Our country scrapple borrows Dutch and German flavors to create the perfect holiday breakfast or meal accompaniment. Our Lancaster pork scrapple is made with premium pork meat, cornmeal, buckwheat flour and our special spice blend.

There is nothing quite like authentic Lancaster County pork scrapple — a recipe unique to our region and loved by customers all over the country! Clyde Weaver is a family-owned and operated producer of fine smoked meats, cheeses and other Lancaster County specialties. Browse our in-store and online products today! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

What Is Scrapple? October 31, Pork: One of the main ingredients is finely minced or ground pork, which can come from various cuts of pork.

Offal: Offal is another pork ingredient. Dutch were created to eliminate waste and use as much of the butchered animal as possible so original scrapple was made of hog offal, such as the head, heart, liver, and other trimmings. Seasonings, like sage, black pepper, and others are added to broth. Each scrapple maker has their own special recipe that varies somewhat, but this recipe is a good starting point for you to embark on your own scrapple-making adventure.

I like it very brown with a firm crust and slightly creamy interior. Do not turn until browned well or it will fall apart.

Follow Me! Jump to Recipe Print Recipe. Dutch, Coal Region Difficulty: Intermediate. Skim fat from top, strain the broth and set aside. Remove meat from bones and chop it very fine using a food processor or by hand. Pour broth into sauce pan, add meat, thyme, sage and savory and bring to boil. Combine cornmeal and buckwheat. Slowly stir 2 cup cold water into mixture.