Scrapple recipes are all over the map. Add salt to taste. 1 large onion Set the pig's head in a large kettle and cover it with water. Turn the pot down to a simmer and add vegetables, herbs and peppercorns. 10 sprigs of thyme 1/2 bunch of parsley, 2 cups cornmeal Mystery meat. All I knew was that my mom was a great cook and when she placed a plate in front of me with scrapple… It is a hybrid meatloaf-sausage common in the mid-Atlantic states, notably Delaware, Maryland and Pennsylvania, but I’ve eaten it as far west as Peoria, Illinois. 1/2 pig's head* Please enter a valid address. 2 bay leaves Yes, industrial scrapple literally used to be made from scrapings off the killing room floor. Season with salt, pepper and sage to taste. *A good butcher should be able to get you 1/2 a pig's head, but if you can only fi nd the whole head, this recipe can be doubled and frozen or made to serve a crowd. Pack it in well. Eat it solo, or with apple butter or a nice dark syrup. Foodier Than Thou: Scrapple: A (Seriously) Whole Hog Recipe Filed Under: American Recipes, Breakfast, Featured, How-To (DIY stuff), Recipe Tagged With: Charcuterie, pork, sausages. Hey there. When cooked, add the chopped pork and fat, onion, spices and salt to taste. 1 teaspoon black peppercorns Flash forward some time, and I found myself with a pig’s head. Strain your pig broth and pour about 10 cups into a large pot. Pheasant 'au jus' with wild mushroom and barley risotto, Sweet and Spicy Kabocha Squash Dutch Baby. We will never share your email address with anyone else. Scrapple is also usually made from the head, but thickened with corn meal or buckwheat flour. The addition of capers, tarragon and mustard resembles a sauce g... A fun spin on the classic liver and onions, this recipe uses boar liver and onion rings served with mustard to cut the richness of the liver. Scrapple tastes meaty and porky, peppery with warming spices and that softness you get from good polenta. Taylor ham is the single greatest breakfast meat ever made, but then I am biased. When you live in Taylor ham country, you look down on scrapple, so I never ate it as a kid. Cook until the meat comes clean off the bone. It’s usually made from the heads of pigs and cows, although the brain, eyes, and ears are usually removed. It’s there that I first had scrapple I liked. Now season the scrapple. Carefully remove the pig's head and pick off all the meat and random bits. Southern versions use only pork and cornmeal, but mid-Atlantic ones use buckwheat flour, too. Pour this into loaf pans, or a terrine pan. Lips and, well, scraps. Remove eyes and brains. Set the pig's head in a large kettle and cover it with water. Strain the cooking liquid into a saucepan and add 2 cups of cornmeal. Add the chopped pig bits in with the mush and stir well to combine. Scrapple. You can make it with any assortment of random pig bits. Line a loaf pan with plastic wrap and pour in the scrapple (meat and cornmeal). It also needs to rest overnight in the fridge to set up. Your email address is invalid. In the morning, slice the scrapple into one-inch slices and pan fry with butter and serve with your favourite style of eggs. Scrape head and clean thoroughly. That’s right. It's rich, comforting and versatile, so the pig's head can be replaced with any type of off al, even bacon, ham or sausage. The original scrapple recipes 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, which are boiled with any bones attached (often the entire head), to make a broth. It was served with apple butter and maple syrup, and I could choose. STOP…hear me out. ¼ teaspoon cayenne While not strictly necessary, it will make the scrapple easier to remove if you line the pan with plastic wrap first. Recipe from Edible Ottawa at https://edibleottawa.ediblecommunities.com/recipes/pigs-head-scrapple. But any homemade scrapple recipe uses bits that are far more wholesome. Good scrapple is very crispy on the outside, soft in the center. Copyright ©2020 Edible Ottawa. Originating from the Pennsylvania Dutch, Amish and Mennonite communities in the U.S., scrapple is a dish designed to use leftover scraps of pork, blended with cornmeal and flour to form a semi-solid loaf that can be fried for breakfast or sandwiches.