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Scrapple

Source of Recipe

From "Saveur: The New Classics" by Weldon Owen


Recipe Introduction

"Eaten through the mid-Atlantic, scrapple—known as panhaas to the Pennsylvania Dutch—is an old-fashioned blend of pork heart, liver, and rib meat, cooked with cornmeal and spices before being fried into patties crisp on the outside and meltingly tender on the inside."

List of Ingredients

â—¦ Unsalted butter, for greasing
â—¦ 2 pounds pork liver
â—¦ 1 pound pork ribs
â—¦ 1 ½ pounds pork heart, trimmed, cleaned, and quartered
â—¦ 2 cups fine yellow cornmeal
â—¦ 1 ½ cups buckwheat flour
â—¦ 2 ½ tablespoons ground sage
â—¦ 2 ½ tablespoons kosher salt
â—¦ 1 ½ tablespoons freshly ground black pepper
â—¦ ½ teaspoon ground cloves
â—¦ 2 tablespoons canola oil


Recipe

Grease three 9 x 5 x 2 ¾-inch loaf pans with butter; set aside. Bring liver, ribs, heart, and 12 cups water to a boil in an 8-quart saucepan over medium-high heat. Reduce heat to medium-low, cover, and cook, skimming occasionally, until the meat is falling off the ribs, 2 ½ to 3 hours. Using a slotted spoon, transfer meat to a plate; let cool.

Discard bones from ribs and grind all the meat through a meat grinder; return to pan and bring to a simmer. Add cornmeal, buckwheat flour, sage, salt, pepper, and cloves and cook, stirring occasionally, until cornmeal is cooked and mixture is very thick, about 30 minutes. Pour scrapple into prepared pans and let cool. Cover with plastic wrap; chill overnight or up to one week or freeze up to one month.

Turn scrapple out onto a cutting board and slice crosswise 1 inch thick. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Working in batches, cook scrapple, flipping once, until browned and crisp, 8 to 10 minutes.

Serves 15 to 20