Zeppo wrote:

> "Mack A. Damia" > wrote in message
> ...

>> I guess some of the cheaper sausages contains offal. Look at the
>> ingredients in Vienna sausage - "lips and glands". Also potted meat
>> contains the same.
>>
>> Who's familiar with souse or head cheese?
>>
>> Have you discussed scrapple, the Pennsylvania German dish made from
>> pork offal?

> I'll admit I absolutely love scrapple and used to eat it often, maybe once a
> week. I've been resisting it since I cleaned up my act and tried to get back
> to a more healthy state last year. I'd like to find a good recipe and make
> my own and just not use the offal.

I have had scrapple a few time in restaurants. I figured any
unpleasant organ meats will be ground up and therefore not really
noticeable. However most places I have had it in PA Dutch country
it's very livery. Now I like liver, calf's liver only, but don't want
my scrapple to taste so strongly of liver.

I got a recipe off the TV cooking show by Marcia Adams many years
ago that used country-style pork ribs and added a little braunsweiger
to sort of make up the "offal" component. This was supposedly an Amish
recipe (which all her recipes were, supposedly). Anyway, I made
it the way the recipe said once. After that I made it without the
braunsweiger. More recently someone posted a "quick and dirty" version
on rfc a few years ago and I've been making that one ever since. It
just uses sausage and cornmeal mush. Really easy and delicious.

The main thin I liked about Marcia Adams recipe was the accompanying
tomato gravy. It is absolutely yummy and perfect with scrapple.
I would definitely eat scrapple with maple syrup if I didn't love
the tomato gravy so much.

SCRAPPLE

6 country-style spareribs
2 qt. water
2 t. salt
16 peppercorns
2-3 bay leaves
1/2 t. sage
1/4 t. marjoram
1/8 t. mace
braunsweiger (couple of slices, finely chopped)
1 1/2 c. cornmeal
1/4 c. buckwheat flour

Simmer ribs with next 4 ingredients over med. heat for 2 hours until
tender. Remove meat. Let cool and remove meat from bones. Chop meat.
Chill meat and broth overnight. Next day degrease broth. Take 1 qt.
broth, add meat (pork and braunsweiger), and bring to boil. Add next 4
ingredients. Gradually add cornmeal/buckwheat mixture to boiling broth,
whisking constantly. Cover and cook 30 minutes. Pour into a greased
loaf pan. Chill overnight. To serve, unmold loaf, slice about 1/3" thick
and fry over medium-high heat until well-browned and crisp on both
sides. Serve with maple syrup or tomato gravy.

TOMATO GRAVY

2 T. bacon fat
1/4 c. onion, minced
3 T. flour
1 bay leaf
1 1/2 c. tomato juice or chopped canned tomatoes
2 t. brown sugar
1/2 t. pepper
1/2 t. celery salt
1/2 c. milk

Make roux from first 3 ingredients. (Saute onions in bacon fat until
translucent. Add flour, stirring constantly until lightly browned.)
Add remaining ingredients and simmer until thick. Serve over mush,
scrapple, or mashed potatoes.

GRANNY’S SCRAPPLE

1½ lb. bulk sausage
4 cups water
1 tsp. salt
½ tsp. sage
1 cup yellow cornmeal
1 cup additional water

Boil the sausage in the 4 cups of water for 20 minutes. Drain, but
reserve 3 cups of the stock. Add the salt and sage to the stock and
bring to boil. Combine the cornmeal with one cup water and gradually
add it to the boiling stock, stirring constantly. Cover and cook over
low heat 10 minutes. Crumble the cooked sausage and stir it into the
cornmeal mixture. Pour into loaf pan and refrigerate overnight. This
will keep indefinitely when wrapped securely in foil. To serve, slice,
flour, and fry over medium heat until crisp on both sides.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?