It has not been tested for home use. Add the cornmeal and stir, stir, stir. Discard the bones and put the meat through a coarse grinder. History and regional popularity[ edit ] The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe. Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver. Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly. Follow us on Twitter , Facebook , Pinterest and Tumblr.
We know what you guys are thinking, but we are not playing a joke on you -- we actually really like scrapple. Reduce heat to medium and add the meat mixture. After 30 minutes it is ready to pour. Scrapple is usually eaten as a breakfast side dish. Stir until everything is well mixed. Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver. Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones. After a pig is butchered, there's a lot of stuff left over, the kind of stuff we usually refer to as offal. Its popularity on the Delmarva Peninsula is celebrated the second weekend of October during the annual " Apple Scrapple Festival " in Bridgeville, Delaware. Simmer until smooth and thick, about 15 minutes. Let us know in the comments! Due to its composition, it is often jokingly described as being made from "everything but the oink". Unmold, slice and fry in clarified butter until golden brown. Tap here to turn on desktop notifications to get the news sent straight to you. Scrapple can also be broiled; this is a good cooking method for those who like their scrapple crisp. Scrapple is becoming more popular than ever as chefs and cooks across the country continue to focus on heritage processes and limiting waste we've tried particularly excellent versions at Egg and Diner , both in Williamsburg, Brooklyn. And we happen to have eaten a few versions of it that were absolutely delicious. Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Melt fat in a skillet and fry the slices until brown and crusty on both sides. Set the pans to cool and when cool refrigerate until the next day. Don't over grind it. Want to read more from HuffPost Taste? The meat, finely minced, is returned to the pot and seasonings, typically sage , thyme , savory , black pepper, and others are added. Scrapple is exactly what it sounds like -- scraps -- usually pork-based, but sometimes beef as well. We'd especially love to hear from you if you've ever tried your hand at making scrapple yourself. Serve immediately with or without maple syrup. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
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