I just purchased a bulk meat bundle. Included are about 10 one pound pack of scraple well anyone a northern boy from joyzee that new jersey to the rest of you but hey i take cofused in the south and boston too. I don't enjoy a clue as too how to prepare this and have it predilection good.If I screw it up the family circle will never try it again. looking for Ideas. THANKS
Answer:
Hi. I am from south Jerzee.... And I grew up on scrapple. It is a breakfast food. My mother would fry it. Slice it into about 1/4 inch slices and slowly fry surrounded by oil. It will plunge apart very glibly. Will burn very with alacrity too. Sometimes I dredge in flour earlier frying. This helps to hold it together. I presently live in Florida and cannot confidently get scrapple and I love it. My daughter is coming the conclude of the week and she will be bringing me 2 pounds. I can't wait. I also similar to to make sandwich with it. I fry 2 slices and put on white bread beside mayonaise. Scrapple is something that you have to aquire a fondness for. Not everyone readily likes it. Good luck. If it falls apart hold on to trying. Wish I was here to help you chomp through it.
Sorry, I thought you said SCRABBLE
Barbeque?
Scapple is the best food ever! You of late slice to desired thickness, i prefer not too glutinous, just a bit thin so its crispy. You in recent times pplace in frying tub with some hot grease, cook till crispy (not burnt) and flip over and do on other side. Serve as a side meat with eggs or pour a country gravy or sausage gravy. Its really fitting for a country breakfast meal!
Well...scrapple is scrapple. You either close to it or you don't. Personally...I don't care for it BUT its not totally disgusting.
My mom used to simply slice it and dredge it in seasoned flour. She would set it aside and fry a shallow pan of cooking grease over medium. When the grease heats up she would fry it until it be golden on each side. We other ate it with ketchup. It be OK. :)
Hi at hand. Your question can be read two ways: if you hold 10 1lb packs of ready-made scrapple, later <goddessofwomanhood> has aleady nail the answer perfectly. If, however, your bulk meat pack contains 10lbs of meat oddments with which to bring in scrapple, then here's how you do it.
"Take eight pounds of oddments of pork that will not do for sausages; boil it in four gallons of dampen; when tender, chop it fine, strain the liquor and pour it back into the pot; put within the meat; season it with sage, summer savory, brackish and pepper to taste; stir within a quart of cornmeal; after simmering a few minutes, thicken it with buckwheat flour remarkably thick; it requires little cooking after it is thicken, but must be stirred constantly."
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Answer:
Hi. I am from south Jerzee.... And I grew up on scrapple. It is a breakfast food. My mother would fry it. Slice it into about 1/4 inch slices and slowly fry surrounded by oil. It will plunge apart very glibly. Will burn very with alacrity too. Sometimes I dredge in flour earlier frying. This helps to hold it together. I presently live in Florida and cannot confidently get scrapple and I love it. My daughter is coming the conclude of the week and she will be bringing me 2 pounds. I can't wait. I also similar to to make sandwich with it. I fry 2 slices and put on white bread beside mayonaise. Scrapple is something that you have to aquire a fondness for. Not everyone readily likes it. Good luck. If it falls apart hold on to trying. Wish I was here to help you chomp through it.
Sorry, I thought you said SCRABBLE
Barbeque?
Scapple is the best food ever! You of late slice to desired thickness, i prefer not too glutinous, just a bit thin so its crispy. You in recent times pplace in frying tub with some hot grease, cook till crispy (not burnt) and flip over and do on other side. Serve as a side meat with eggs or pour a country gravy or sausage gravy. Its really fitting for a country breakfast meal!
Well...scrapple is scrapple. You either close to it or you don't. Personally...I don't care for it BUT its not totally disgusting.
My mom used to simply slice it and dredge it in seasoned flour. She would set it aside and fry a shallow pan of cooking grease over medium. When the grease heats up she would fry it until it be golden on each side. We other ate it with ketchup. It be OK. :)
Hi at hand. Your question can be read two ways: if you hold 10 1lb packs of ready-made scrapple, later <goddessofwomanhood> has aleady nail the answer perfectly. If, however, your bulk meat pack contains 10lbs of meat oddments with which to bring in scrapple, then here's how you do it.
"Take eight pounds of oddments of pork that will not do for sausages; boil it in four gallons of dampen; when tender, chop it fine, strain the liquor and pour it back into the pot; put within the meat; season it with sage, summer savory, brackish and pepper to taste; stir within a quart of cornmeal; after simmering a few minutes, thicken it with buckwheat flour remarkably thick; it requires little cooking after it is thicken, but must be stirred constantly."
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