Easy, NOT Offal - Scrapple

Описание: Easy, NOT Offal Scrapple | Homemade Scrapple Recipe Without Organ Meat

Scrapple is a traditional Amish and Mennonite dish, usually made with pork scraps and offal (internal organs), but in this video, I’m making a version that skips the offal while still keeping all the delicious flavor!

Using a shortcut with bratwurst and pork sausage, this easy scrapple recipe comes together with simple ingredients and tastes amazing. If you’ve never tried scrapple before, this is a great way to start!

In this video, you’ll see:
✅ How to make scrapple without offal
✅ A simple, shortcut method using bratwurst and pork sausage
✅ Step-by-step cooking and frying tips

Give it a try and let me know what you think in the comments! Do you prefer traditional scrapple or this offal-free version?

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#scrapple #homemade #easyrecipe #Amishfood #Mennonitefood

Recipe:

https://thevintagecook.com/scrapple/

Ingredients
1 (16 oz.) roll Jimmy Dean Premium Sage Sausage
1 (18 oz.) pkg. Johnsonville plain Original bratwurst links
3 cups water
½ teaspoon salt
¼ teaspoon onion powder NOT onion salt
¼ teaspoon garlic powder NOT garlic salt
¼ teaspoon dried rubbed sage (Sage Leaf)
¼ teaspoon dried thyme leaf
1 cup Quaker White Corn Meal
2 Tablespoons all Buckwheat flour
3 teaspoon coarse ground black pepper

1 to 2 Tbs. Vegetable or Canola Oil for frying

Instructions
Add the breakfast sausage to a cold pot.
Remove meat from brats and discard the casings. Add meat to the pot.
Pour water over the meat and with a fork, begin mashing until completely mushy. No chunks.
Turn burner on Med-high heat. Continuously whisk with the fork until meat is completely boiled and turns gray. (About 10 minutes)
Remove pot from heat onto a cold burner. Stir in the salt, onion powder, garlic powder, sage, and thyme. Let mixture cool for 30 minutes.
Scoop half of the boiled meat mixture into the blender and pulse multiple times. The texture should be almost smooth. If you don't pulverize long enough, your scrapple will be grainy. Pour first batch into a bowl. Set aside.
Pour remainder of boiled meat mixture into the blender or food processor and pulse again to same consistency. Pour both batches back into the pot.
Sprinkle corn meal over the mixture. Sprinkle the Buckwheat flour on top of the cornmeal. Whisk well and let sit for another 30 minutes.
Turn pot on Medium heat and begin continuously whisking. After about 15 minutes, the mixture should become very thick. It should be so thick that when you move the whisk across the bottom, the mixture does not flood back. That is how you know it is thick and ready to pour. Thick like cold porridge.
Remove from heat. Whisk in the pepper.
Place loaf pans on a flat baking sheet. Carefully pour equal amounts into the pans.
Cover with plastic wrap and refrigerate over night. Must chill for at least 12 hours.
Slice into desired thickness (no more than ½ inch) and pan fry in a non-stick pan on Medium heat in 2 Tbs. oil on each side until browned.


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