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Home Cooking 50


Will Owen | Jun 5, 2009 01:37 PM

If your response to the above title was "Yay!" instead of "Yuck!", you'll be glad to know that I've followed a notion I had about making this stuff to a very satisfactory conclusion. My flash was that scrapple is roughly a cross between cornmeal mush and headcheese, and so perhaps it could be made like that. An Armenian market I visit frequently has 1-lb. chub packs of headcheese from a Russian sausage company in North Hollywood, so I got some of that. The only seriously inauthentic feature of the result was due to the meat-packer's using the same seasonings they use in their mortadella and bologna; one of the Southern-style brands of headcheese or souse would be more downhome.

Here's the recipe:

1 lb pkg of headcheese
fresh sausage meat
1 cup cornmeal
Penzey's Bavarian seasoning, Aleppo pepper

Break up headcheese in a pan. Add about 1 cup water, cover and put on low heat until you have meat in simmering broth. Strain meat out, set aside to cool. Measure liquid and add enough water to make 2 1/2 cups. When meat is cool enough to handle, chop larger pieces into chunks no larger than about 1/4". Weigh meat, add enough sausage meat to make 12 oz.

Re-combine meats and liquid, season to taste with the spice/herb items. Bring to a simmer over medium heat and add the cornmeal slowly, stirring constantly. When it becomes a thick mush and the cornmeal is cooked, remove from heat. Line a 1 1/2 liter loaf pan with wax paper (or simply grease pan), spoon scrapple into this, levelling top. Cover and refrigerate overnight or until needed. Cut into slices and fry in hot fat; serve with honey, syrup or molasses, or as a starch/meat with eggs.

I notice that many posters to other scrapple threads say the traditional frying method is to flour it (or not) and lay it into a cold, dry pan, which you then heat up gradually until the scrapple is nice and crisp. I will try that, though this scrapple is much lower in fat than any commercial brand I've tried.

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