Scrapple is an old fashioned Pennsylvania staple, brought to vivid life by Scratch Food and Beverage Chef Andrew Szuminsky. This delicious mix of Wild Purveyors apple maple sausage, herbs, spices, and a dash of maple syrup, can be used in a New World take on the old Croque Madame by serving it on toasted bread with melted cheese and a dippy egg.

Scrapple from Scratch Food and Beverage

Yields: One 9 x 5 loaf pan

 

Ingredients

1 lb                   apple maple sausage

3 cups            chicken stock

¼ cup              maple syrup

1 cup                cornmeal

1 cup                AP flour

2 ¼ tsp             garlic cloves, minced

1 tbsp               kosher salt or sea salt

2 ¼ tsp             black pepper, coarsely ground

¼  tsp               red pepper flakes

1 tbsp               fresh sage, chopped finely

1 tsp                 coriander, ground

2 ¼ tsp             fresh thyme leaves, chopped finely

 

 Instructions

In a large saucepot set over medium-high heat add enough oil to cover the bottom. Remove the sausage from the casings. Carefully add in chunks of the sausage and cook until brown, stir enough to keep it from burning but let it get some color. When golden brown remove from the pan.

 

Add in the chicken stock and with a wooden spoon scrape off all the bits stuck to the bottom. Bring to a simmer. Add the maple syrup.

 

Combine the cornmeal and flour. While the stock is simmering, whisk it vigorously to form a whirlpool, and slowly add the flour mixture until it is all added. Reduce the heat to medium low. 

 

Switch to the wooden spoon and stir in the garlic, salt, black pepper, red pepper flakes, sage, coriander, and thyme. Stir occasionally to prevent it from burning on the bottom. Cook for 45 minutes. Add the sausage and cook for 10 minutes more.

 

While the cornmeal mixture is cooking, grease your loaf pan. Before adding the cooked mixture to the pan, taste and adjust as needed - you should be able to taste the herbs and the mixture should have a cornmeal flavor and be thick like polenta.

 

To fill the loaf pan pour the mixture in and with a spatula smooth out the top. Cover the top with plastic wrap. Let cool to room temperature then chill overnight.

 

To serve, slice into ¼-inch thick slices. In a nonstick or cast-iron pan, heat up your pan to medium heat then coat the bottom in oil. Fry each side until golden brown.

Serve with eggs or whatever else you eat for breakfast.

 

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