"Kate Connally" > wrote in message
...
> 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?
>

Kate,
Thanks so much for posting this. I've saved them and will definitely give
them a try.

Jon