Amish Scrapple
Introduction
Amish Scrapple is a traditional dish with roots deeply set in Pennsylvania Dutch cuisine. This savory and flavorful dish is often enjoyed as a breakfast staple and is a testament to the resourcefulness and cultural culinary heritage of the Amish community. Historically, scrapple was created as a way to use every part of the pig, ensuring nothing was wasted after butchering. The dish is typically made from a combination of pork scraps, cornmeal, and spices, which are simmered together to create a rich and hearty loaf that can be sliced and pan-fried to golden perfection.
Ingredients
Preparation
Getting Started
To prepare Amish Scrapple, you will begin by gathering all necessary ingredients and equipment. Ensure you have a large pot, a strainer, a medium-sized loaf pan, and a whisk ready for use. Additionally, prepare your workspace by sanitizing your surfaces and laying out all ingredients for easy access, such as the pork shoulder and onion.
Preparing the Meat
Begin by cutting the pork shoulder into smaller chunks. Place these chunks in the large pot, along with the pork bones to extract maximum flavor. Add enough water to cover the meat completely, along with a generous pinch of salt to start the seasoning process.
Cooking Process
Simmering the Pork
Place the pot over medium heat and bring the water to a gentle boil. As it begins to boil, reduce the heat to low and allow the mixture to simmer. Let it cook for approximately two to three hours until the pork is tender and easily falls apart. During this period, the flavors will meld together, creating a delectable broth.
Don't forget to set your cooking timer to keep track of the simmering time. Skim off any foam that rises to the surface with a spoon to keep the broth clear.
Straining and Seasoning
Remove the pot from the heat once the meat is tender. Carefully strain out the solids, reserving the broth. Discard the bones and shred the pork, setting it aside for later use. Return the broth to the pot and return to low heat.
Now is the perfect time to add your spices. Stir in some sage and thyme, along with pepper to taste. The aromatic blend of these herbs will enhance the traditional flavors inherent to this beloved dish.
Incorporating Cornmeal
As the flavored broth simmers, gradually whisk in the cornmeal. Continue whisking to prevent any lumps, achieving a smooth, thick consistency.
Combining and Setting the Mixture
Once the cornmeal is fully incorporated, fold the shredded pork back into the mixture. Adjust seasoning with additional salt and pepper as needed.
Transfer the mixture to a greased loaf pan, smoothing the top with a spatula. Allow it to cool slightly before transferring to the fridge to chill and set overnight. This setting process gives scrapple its characteristic firmness, making it easier to slice and fry later.
Cooking
Pan-Frying Scrapple
When ready to cook, remove the scrapple from the fridge and slice into half-inch thick slices. Heat a bit of oil in a skillet over medium heat. Gently place the scrapple slices in the skillet, being careful to avoid any splattering oil.
Fry each side for about five minutes, until they achieve a golden-brown crust. Again, setting your cooking timer can help ensure perfectly cooked slices without burning.
Serving Suggestions
Amish Scrapple is traditionally served hot, accompanied by eggs and toast for a wholesome breakfast experience. Its versatility also makes it suitable as a side dish or even a savory addition to sandwiches. Pair it with maple syrup, apple butter, or ketchup for added flavor.
The crispy exterior and tender interior of Amish Scrapple provide a textural delight, while the rich pork flavors meld seamlessly with subtle notes of sage and thyme.
With its deep-rooted cultural significance and satisfying taste, Amish Scrapple is a dish that not only delights the palate but also honors culinary tradition. Enjoy the process of making and sharing this unique dish, savoring a piece of history in each flavorful bite.