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Scapple alternative3/25/2023 Cook, stirring, until oatmeal has absorbed the water and tastes cooked. pork sausage, browned in a skillet with 1 large onion, chopped. From Ellen Currans of Douglas, OR: "Start with 1 lb. Fry it like cornmeal mush in a lightly buttered pan, about 10 minutes per side, over medium to low heat until browned on each side and crisp. Some people like it dipped in egg or in egg and crumbs before frying. To serve the scrapple, thaw it, and cut into V2-inch slices. You can cut it into sections sized appropriately for 1 meal for your family, package it in a plastic bag, and freeze. Scrapple makes a good quick breakfast or lunch. When it is done, pour it into chilled, wet leaf-type (or other shallow) pans. (If you use onions, grind them first and add at the beginning of the time the cereal will cook.) After your scrapple is thickened and seasoned, it has to be cooked about half an hour very slowly. Marjoram, sage, nutmeg, mace, and onions are all good in it. salt, or vary the seasonings to suit yourself. For the basic 1 pig's head and 1 box oatmeal recipe, add V2 T. If you use cornmeal, cool some of the broth and moisten the cornmeal with it before adding to prevent lumps. If you are working with a large quantity of meat, rather than just 1 head, figure 1 part dry cereal and 3 parts soup to 7 parts ground cooked meat. I prefer the oatmeal but you can vary the specific grain combination to suit yourself. Or add half cornmeal and half buckwheat flour to make a soft mush. Or add enough cornmeal to make a soft mush. Don't use the instant kind since it won't make good scrapple for some reason. Up to this point the recipe is the same whether you are making headcheese or scrapple. Pick it over and separate the meat from the most of the fat, from all of the bones, and from the broth. Cover the meat with water and simmer until it is ready to fall off the bones.ĥ. For 1 hog's head you'll need the equivalent of a canner or big 8-qt. A cast-iron kettle is best because it heats most evenly (so is an old-fashioned wood or coal burning range for the same reason). Make deep cuts in the thick meat pieces.Ĥ. Remove all the fat you can and save it to render for cooking lard or soap. Usually the jowl isn't used because it's so fatty. You can use the ears, lips, and snout if they are well-cleaned. Remove and discard the eyes, nasal passages, teeth, jaw, and eardrums. Just collect the pieces off the chopping block and carry them back to the kitchen.ģ. If it looks like mincemeat before you finally manage to get the halves separated don't despair-that won't hurt the final product. Take the head out to your chopping block and split it in half with the ax. Or you can try singeing the hairs off with a blow torch.Ģ. But if the head fate has given you to work with is a still-hairy one, then you'll have to skin it-which is an awful, tedious, frustrating job, and you have my sympathy. The head should be already scalded, scraped, and separated. If you don't have a hog's head, you can actually make headcheese or scrapple out of any pork-sausage-type scraps.ġ. An old brood sow can have a head almost twice as big as that of a pig of the more usual butchering age. Heads vary considerably in size depending on how old the animal was. Some farmers don't want to bother with their hogs' heads and will sell them to you. If you have, or are going to have, a hog's head, that's fine. Now that you've decided whether you're going to make headcheese or scrapple, there's the problem of what you're going to make it out of. Then you can turn it out of the pan, slice off some, and fry as described earlier. That takes at least several hours in a chilly place. Add the ground ham, mix it up well, and pour out into pans to set up. Cook on low heat until the scrapple has thickened and is boiling, stirring all the time. water and then slowly add the cold cornmeal mixture. If you'd like to make a trial run of something like scrapple, to see if you're going to like it, use some leftover ham to make it. Some people like scrapple and some don't. SCRAPPLE: This, on the other hand, is a meat and meat soup mixture made firm by thickening it with a cereal and spicing it to taste. Like all pork products it's on the bland side, so either while cooking or when serving you'll want to spice it up some. Or you can make a kind of sausage out of it, if you know where to get casings (or how). Or it can be dipped in egg and crumbs and fried like scrapple for your meat dish. Headcheese makes a fine cold snack when cut in slices and served with hot mustard or horseradish. You can add in the pig's tongue, skin, heart, and other scraps, if you want to. It's quick and easy compared to scrapple.
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