I only recently saw a recipe for scrapple in my Time-Life Variety Meats cookbook that really made me interested in making it myself. Wegmans sells a similar product that's rather gummy, but the Time-Life version seemed much more appetizing. As far as animal heads go, most recipes I'm familiar with are for gelatinous terrines of head cheese, or carefully boned-out head meat wrapped into a cylinder and gently poached. They seemed interesting, but never quite sent me into action. Although in retrospect,
a Norwegian colleague once told me that it was a tradition to barbecue a sheep head, which sounded cool...if sheep heads weren't banned by the US FDA.
But using the rotisserie'd pig head would be a great way to use that section of meat, as well as giving the scrapple a slight smokey flavor. So what is scrapple? To sum it up, you simmer a pig's head in water with stock vegetables to tenderize the meat and create a porky broth. The meat is removed and shredded, while the broth is used to thicken up cornmeal, just like polenta. The thick, porridge-like cornmeal is spiced with nutmeg, sage, cayenne and thyme, then the chopped head meat is stirred in to create a mosaic of pork suspended in a medium of cornmeal. Pour all this into a loaf pan and chill overnight to set it into a firm block.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK12CPEQmk4iVxCRSXiH1W2WPUrhU7-_6YNSEhg3DWf_fs0DgIVFlNPsXq-McDd7Jv98_WC7b-SUQk86uVhqCxKX4yzhNEEwMK7bE9WMePwxaFy_dSIWqDhgCJN1UBVIV2IIKrXD5A7PPs/s320/piggy+100+%5BDesktop+Resolution%5D.JPG)
2 comments :
AWESOME! Wish I was there.
Well, I was there, and I can tell you it was delicious, the best scrapple I ever had. If fact, I fried up some more later in the week.
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