Pork Blood Scrapple, Potato & Apple Puree, Pickled Green Apple, Fried Onion, Celery, Chive Blossom, Cider Vinegar Gastrique
Growing up in a Pennsylvania Dutch family I ate my fair share of scrapple at the breakfast table. Sometimes there was bacon and sometimes there was sausage but breakfast was never without scrapple. My family not only ate this stuff like there was a shortage on it but they also, and still do, made it from scratch (in very large amounts). This includes myself albeit in much smaller portions, one block at a time usually. If you don't know what scrapple is google it or check out some older posts on my site. I decided to try a variation on a classic scrapple incorporating pig's blood into the recipe, replacing the cornmeal and flour, for it's flavor and binding ability. This scrapple was bright red before being cooked and turned black.
I combined the pork blood with finely diced pork fatback, some stale bread, salt, pepper, nutmeg and a heavy dose of coriander. Coriander is the secret to making a true PA Dutch scrapple. Scrapple should not have an overwhelming sage or garlic flavor to it, it is not sausage. I mixed the ingredients together and poured them into a bread pan. The pan was covered and placed into a water bath and baked at 325 degrees until it's internal temperature reached 165 degrees. It was cooled and then chilled overnight to set. I sliced the scrapple into small rectangles and pan seared them.
I always ate scrapple with apple butter as is the PA Dutch custom. And just like a steak or a hotdog, scrapple should never be eaten with ketchup. So I utilized apple a few different ways in this dish. I lightly pickled some granny smith apples, pureed some cooked apples and potatoes and made a gastrique of apple cider vinegar and sugar.
I pan fried some sliced sweet onions and garnished with some celery leaves and chive blossom as a nice counterpoint to the sweetness of the apples.
I combined the pork blood with finely diced pork fatback, some stale bread, salt, pepper, nutmeg and a heavy dose of coriander. Coriander is the secret to making a true PA Dutch scrapple. Scrapple should not have an overwhelming sage or garlic flavor to it, it is not sausage. I mixed the ingredients together and poured them into a bread pan. The pan was covered and placed into a water bath and baked at 325 degrees until it's internal temperature reached 165 degrees. It was cooled and then chilled overnight to set. I sliced the scrapple into small rectangles and pan seared them.
I always ate scrapple with apple butter as is the PA Dutch custom. And just like a steak or a hotdog, scrapple should never be eaten with ketchup. So I utilized apple a few different ways in this dish. I lightly pickled some granny smith apples, pureed some cooked apples and potatoes and made a gastrique of apple cider vinegar and sugar.
I pan fried some sliced sweet onions and garnished with some celery leaves and chive blossom as a nice counterpoint to the sweetness of the apples.