How to make scrapple from scratch
WARNING: THIS POST IS NOT SUITABLE FOR THE SQUEAMISH
After 12 years of living in the southeastern United States, I consider myself a southerner. But every once in a while, my Pennsylvania Yankee roots show themselves, usually in connection with my food preferences. And one of my guilty food pleasures is a food that is loved by some and loathed by others: scrapple. Also known by the slightly more appetizing Dutch name of Pon Haus, or “ponhaws”, or the more descriptive name “pork mush”, scrapple is a unique Pennsylvania delicacy that does vary somewhat region to region. The common threads, however, are that it’s a food made from pork scraps, spices and cornmeal. Variations include the specific scraps of meat used (more specifically, whether the recipes include organs), the specific spice melange employed, and whether grains other than or in addition to corn are used.
I might not have ever been possessed to make scrapple myself, but for “the Ossabaw Project” I embarked on with a friend a couple years ago, and which is still ongoing. To make a long story short, we bought a couple Ossabaw gilts, which my friend raised on his Orange County, NC farm. Ossabaws are a heritage breed swine from Ossabaw Island, GA, and they are reknowned for their spectacular flavor and texture. We bred our gilts with a Duroc boar, another breed with wonderful eating characteristics. The resulting piglets have been some of the best pork I have ever tasted. In keeping with my desire to minimize waste and respect the animal, scrapple is a perfect food to make from scratch. It also happens to be exactly the kind of food that should be the focus of this blog: something that utilize “unusual” ingredients that people generally don’t know how to handle any longer. Including me, as it turned out.
Because even though I’ve eaten my share of scrapple, I really had very little idea how to make it. So I started where I usually start when I’m stumped: with a Google search. It turns out there are as many scrapple recipes as their are scrapple recipe authors. What I usually do in that situation is read as many as I can stand, and start to mentally construct my own recipes and techniques from the best of what I read.
The common threads I kept coming back to were some of the spices. Many of the recipes leveraged one or more of three spices: salt,
coriander seed and sage. I knew my recipe would include those in some way. I became very enamored of one recipe in particular, from the Food Network, of all places (I’m a big enough man to admit when I admire a Food Network recipe), and even more surprisingly, from Bobby Flay (I say surprisingly only because scrapple seems so unlike Bobby Flay’s usual cuisine choices). The thing I liked about the Food Network recipe was that it specified the use of roasted cornmeal, which is exactly what we make at our coffee roastery. Score! I also knew that any recipe I made would have to include pork liver (because what else would I do with it), and pork head, because while many other variations are possible, using the head for this purpose is very traditional.
Here’s the recipe I ultimately concocted:
1 lbs pork jowls, trimmed of fat
1 lbs pork liver
1.5 qts water
2 bay leaves
10 whole peppercorns
1-1/2 TBSP smoked sea salt
1-1/2 TBSP sea salt
1/2 TBSP dried sage
1/2 TBSP coriander seed, toasted and crushed
1/2 TBSP ground black pepper
3-1/3 cups roasted cornmeal
Here’s the photo tutorial on how to do it:
In any case, if you make your own (and I highly recommend you do – like everything else of this type, making your own is infinitely superior to what you can buy), be sure to share the recipe here. And make sure you’re drinking some fine Muddy Dog coffee when you eat it.