Pork Blood Scrapple, Potato & Apple Puree, Pickled Green Apple, Fried Onion, Celery, Chive Blossom, Cider Vinegar Gastrique
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.