We previously posted scrapple which is a well-known and somewhat dreaded Pennsylvania Dutch breakfast item widely served in diners in Philadelphia. The authentic recipe requires a hog’s head but my wife made it from stewed pork spare ribs and since it is not made with any offal, we called it “Auntie N’s no-crapple scrapple“. I came across another “civilized” scrapple recipe in the Washington Post on line which does not call for a whole hog’s head boiled for several days. I forwarded this recipe to her hoping she would try it–which she did.
Ingredients from the Post article:
1 1/2 pounds ground pork
25 ounces chicken broth, preferably homemade
1 cup yellow cornmeal
1/2 cup flour, plus 1/4 cup for dusting the scrapple
1 tablespoon minced garlic
1 tablespoon minced shallots
1 teaspoon Old Bay seasoning
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
Freshly ground black pepper
2 tablespoons olive oil, or more as needed (may substitute butter)
The recipe calls for ground pork. Since this is “no crapple-scrapple” we didn’t want to use ground pork from the market because then we couldn’t guarantee it didn’t contain any crapple. So we purchased a pork butt roast and ground the meat ourselves. Grinding the pork was the extent of my contribution to the dish. I handed the prepared pork to Auntie N and she took over the preparation.
To cook, I sliced the pieces that were about 1/2 inch thick, lightly floured the surface and pan fried them on medium high heat for about 5 minutes a side.
The pieces cooked up very nicely with a pleasing crust outside and soft center. It turns out that this is a much more refined scrapple than the one I am used to. While it had a pleasing pork taste it was not as permeating as the more traditional recipe. In addition the various herbs and spices are a very good combination in their own right but not the intense rustic flavors characteristic of traditional scrapple (which in fact many people don’t entirely appreciate). If you are one of those people this is a nice variation and worth trying.