I grow sorrel every year. That’s not true, it’s a perennial so it comes back every year all on its own. So I am not so sure I grow it as much as just let it be. Either way … Continue reading
This is to pig what XO is to cognac.
Sort of a cross between mush and sausage scrapple has been called many things, including “everything but the squeal.” In other words it gets a bad rap. If you look at the ingredients list below you will find, first and foremost, it is nitrite free, sugar free, and gluten free.
It is true when it comes to pig parts scrapple could be anything but the squeal but then that is up to the person making the dish. As with most charcuterie you are dealing with head to tail anyway so it is not a big jump to figure it is going to use pork liver. You don’t have to use pork liver but without it I am not sure you get the real gist of what is going on with the flavor and texture of scrapple. Generally after the liver the parts used are usually very flavorful cuts that need picked after being cooked and therefore wouldn’t normally be used except maybe in stews. Things like the cheeks or the snout. Pork ribs were used here because they are the most readily available to the general public.
Spicy, crispy, creamy and chock full of whole grain goodness. Give it a go and you won’t be disappointed.
Makes one 8 x 4 x 3 loaf
1 lb. meaty pork short ribs
6 oz. pork liver, if you can’t find it add more pork ribs
1 small carrot, peeled and sliced
2 green onions
1/4 cup yellow onion, chopped
4 cups water
2 teaspoons dried sage, toasted
1 teaspoon dried thyme
1 1/2 teaspoons fresh ground black pepper
1/2 cup cornmeal
1/3 cup buckwheat flour
a healthy pinch ground clove
1. Place the ribs, liver, carrot, green onions, and onion into a sauce pan where they will fit snuggly. Cover with the water and add pinch of salt.
2. Bring the liquid to a boil and reduce the heat to a simmer. Skim any foam that rises to the surface.
3. Simmer, covered, until the ribs are fall apart tender. Probably 2 hours, maybe 3.
4. Remove the meat to a tray. Strain the stock and measure it out. Wash the sauce pan. You will need 1 1/4 cup of liquid. If you have more than 1 1/4 cup put the broth back into the sauce pan reduce the liquid over high heat. If you have less add water to make 1 1/4 cup.
5. Pick the meat from the rib bones. Place half the rib meat and the liver into a food processor and grind it till it is finely chopped. Chop the rest of the rib meat with a knife so it is coarse but not big chunks.
6. Add 1 teaspoon of kosher salt, the broth and the spices to the sauce pan and bring it to a boil. Reduce the heat and while whisking add the cornmeal and buckwheat flour. Whisk until smooth.
7. The scrapple will thicken a lot at this point. Add the meat and mix it in while still cooking the scrapple. If it is really stiff you may want to add a tablespoon of water but don’t make it to thin.
8. Dump the mixture into a greased 8 x 4 x 3 loaf pan and smooth down the top with a rubber spatula. Push on it firmly with the spatula to get rid of air bubbles.
9. Place a piece of plastic wrap right on top of the scrapple and then wrap the pan. Place the scrapple in the fridge overnight.
10. When you are ready to fry it cut slices and either dredge it in cornmeal or flour. Shake off the excess and saute it in butter over medium to medium high heat until the exterior is crispy and brown on both side and the interior is hot. Serve
Note: excess scrapple can be frozen but when you go to fry it it won’t stay together in a nice block. It will not taste any different the shape is the only thing different.
Why do so many people fear canned fish? I don’t mean tuna, it doesn’t even count. Was there some massive food poisoning event in the United States back in 1908 or something and the canned fish market never recovered or … Continue reading