Guest guest Posted January 18, 2002 Report Share Posted January 18, 2002 I absolutely LOVE scrapple and wish Hawaii would sell it. Every time I visit my parents in Virginia, that's the first thing I buy when I go shopping! Anyways, old recipe books listed buckwheat flour in scrapple recipes. You may want to try buckwheat instead of corn meal or oats. All the best, Byrnes, PhD, RNCP http://www.PowerHealth.net >From: Kroyer <scott@...> >Reply- > >Subject: Home-made scrapple >Date: Thu, 17 Jan 2002 10:33:28 -0800 (PST) > >I'm experimenting with making scrapple right now as another way to include >liver in our diet. My wife is not a very big liver fan; she likes some >pate, >and she likes most of the " sneaky ways of preparing it that I've >tried...like >blending pureed liver with ground meat prior to browning the meat. > >I stumbled across some recipes for scrapple several months ago. Then, >about >two months ago, I found some packaged scrapple in the meat case of one of >my >local " up-scale " groceries. My wife and I both loved it! For those who >aren't >familiar with scrapple, it's apparently a pennsylvania-dutch and east-coast >recipe. > >This is basically what it is: > >any ground meat (pork or chicken are most traditional) >ground liver >stock >corn meal > " breakfast type " sausage seasonings > >The only things that I didn't really like about the store-bought scrapple >were: >It wasn't organic, free-range or pastured, and it used corn meal. I'm not >much >of a fan of corn -- whether it's fed to people or livestock. > >I'd been wanting to incorporate more oats and less wheat into my diet for >the >pre-formed Gamma Linolenic Acid in oats, so I decided to try using organic >old-fashioned rolled oats and oat bran in place of the corn meal. I used 1 >lb >Bieler brand pork sausage and about 1.5 lbs local partially pastured > " nearly >organic " lamb liver. > >I have yet to master the time management necessary to make my own stock >more >than about once every six months, so I instead used a little extra >seasoning, > " Real Salt " brand salt, and a couple of packets of gelatin. > >I then took about 2 cups each of rolled oats and oat bran and mixed it with >3.5 >cups of water and 0.5 cup of kefir. I let that soak at room temp for about >30 >hours. Wow, that smells good at the end! > >When the grain was ready, I simmered the liver in a very small amount of >water >until cooked. I sent it through the food processor until smooth, and then >mixed >it with the raw pork sausage and 3-4 cups of water and 2 packets of gelatin >until I had a soupy smooth mixture. Then I brought the mixture up to a >simmer. > After letting it simmer for about 5 minutes, I stirred in the oat >mixture. >Over medium-low heat, I stirred the mixture until it became quite thick and >hot >(I checked the temp when my arm finally got tired of stirring the by now >very >thick mixture -- it was just over 160 deg F). At this point, you spoon the >mixture into a lightly greased loaf pan, cover it and let it set in the >refrigerator overnight. It's served by slicing slightly thinner than >bread, >and frying until browned. Goes great with eggs for breakfast. > >I'm still experimenting with the amounts and procedures for this. The >result >was a little less firm than I think it should be. I didn't include an >amount >for the salt for a couple of reasons. It will depend on the saltiness of >other >ingredients: sausage vs ground meat, stock vs water. I also thought that >my >finished product could have used more salt than I used (which was probably >about 1 tablespoon). > >Has anyone else experimented with scrapple? I had found a number of >recipes on >the Internet. A couple even used oatmeal. Unfortunately, none of them >soaked/cultured the grain component. Also, many of them were truly >old-fashioned recipes (ie. 1 hog's head, 1 hog's liver, water to cover, >enough >cornmeal to thicken, etc.) Needless to say, my local organic co-op here in >Minneapolis doesn't carry any hogs' heads, and I wasn't sure how to convert >that into pounds of meat! > >In the future, I'd like to use 100% pastured beef or lamb. I'd also like >to >use real stock. I'll probably switch to using all oat bran instead of any >oatmeal, too. If and when I get this " perfected, " I'll post a more >specific >recipe. > > Kroyer >Minneapolis, MN > >__________________________________________________ > Quote Link to comment Share on other sites More sharing options...
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