I made his recipe and made about 9 lbs for our church men's breakfast, but I used fresh ground pork and my own seasonings. I tried the scrapple fir same day and it was pretty good. I froze the rest, and WOW the flavor was really great.
Found your video from a discussion forum thread about Scrapple. Had a friend from Maryland years ago. Told me about Scrapple. I had it once in a restaurant near Baltimore. Always wanted to give it another try. Made yours last night. Just had a couple slices today. I'm going to call it good, even though I'm inexperienced. Thanks for sharing!
Dean,absolutely amazing scrapple.the seasoning was dead on and the texture was beautifully done.Thank you.i love scrapple...made 11 different recipes for homestyle,and yours by far was the best.im from wilkes barre pa.and was raised on scrapple.....loved it!!!!!
While scrapple can be found once in a while in California, the name "Scrapple" has a context of inferior cuts or leftover meats. I've been making it myself for years having grown up in Baltimore with this breakfast dish. If you were to make this dish to feature in an upscale restaurant and called "Saged Pork Polenta" on the menu, you could get $20 a plate and it would be an instant haute' cuisine hit.
The man understands modern hipster cuisine!! Never thought i would see skirt steak/fajitas sold for the same price as sirloin, but that is current reality!
I live in an area where scrapple is readily available, but, I was curious to see how this recipe would come out. It did not disappoint! I was pleasantly surprised how close to store-bought scrapple this tasted. Thank you for the recipe!
How did it turn out?? I'm from Philly too... I grew up on if and love it!! I live in south Carolina now and can't find it!! So I said I want to make it... I always purchased store brand... Without it being available I have no other choice!!!
Looks simple to make your way and I wouldn't have to mess around with the liver, heart, head meat of a pig. It is so good. The problem is that I'm the only one who eats it. The family gets grossed out when I cook it or order it when out for breakfast. They don't know what they're missing.
I have the same issue, I am the only one who eats it. I bring it back when I visit home and I cut it into slices and freeze them 2 or 3 slices to a pack. Then when I want some it is easy to brag a pack and fry it up.
I am in the Bay Area (not as far Northern CA as you Dean.) When I traveled back to where I grew up in Philly/South Jersey I would freeze a bunch of scrapple and bring it back. It would never last long. This recipe is perfect and very authentic. Thank you for teaching me how to make this! You must have insider information from Habbersett or Hatfield meats!
I grew up on Scrapple. Made with liver and pork shoulder but otherwise exactly the same. This version is easier to make but every bit as good. It's super easy to make. I make a loaf on the average of every other month now that I have this recipe. Thanks for this video and recipe.
You are very welcome, John. I tried to include those things in this version that would be more readily available to a wide range of our viewers. Great to hear you are making it regularly with success. Dean & Joanie OCIC
great recipe. I make mine using a pork butt, venison neck and a variety of spices. Loved it since I was a kid and changed it up a bit for the hunter in me. Thanks!
Made this and it's pretty good. Live in Florida and no one sells it around here. When I visit Pa. again I will get some from the Quakers to freeze. Thanks for the EZ recipe.
Superb recipe! I tried making my first batch using a pork shoulder. My biggest mistake was not adding the cornmeal properly; recommend either adding while the liquid is cold then bring up to heat which seems to be what you're doing, or sifting over the top VERY gradually while stirring thoroughly - if you just dump it in it clumps up and no amount of stirring will get the lumps out.
You don't have to wait, you can make it at home. If you want to try it you can get it in the grocery store in the section where the breakfast meats are. Home made is better but the store bought isn't bad. This will let you try it first. I like mine fried until both sides are crisp then drizzle with a little Maple Syrup.
Your recipe is so much more simple than ours was. We used to bake ours before it set. I remember when Daddy would make the meatless scrapple and used beef bouillon cubes to flavor it because we didn't have any meat. It was definitely different, but filled our tummies. God bless and thank you for sharing your recipe.
scrapple is something you just dont find anymore .most people havent even heard of it..i grew up on it, from the hills of w.va and kentucky. cant even find it in stores anymore ..this a lil different than my recipe ..will be giving this a try..
Wonderful! An up-to-date version of something we had on the farm as children. Nothing wasted! I am going to try this for our next teardrop outing at the beginning of September. Love to you and Joanie, Fogcrawler! From Pauline & Mick
Hey! Good to hear from you, Pauline. We certainly enjoyed our camping experience with you and Mick. Looking forward to your webisode (AWDA) on this channel. Joanie OCIC
+outdoorcastironcook Hey Joanie! We haven't forgotten. We've actually started story boarding our little production and recruiting a camera person. I'm also working on my "Poutine à la Waffle Dog" recipe. You guys make it look so easy! It's not. Class assignment will be remitted after Labour Day. P&M
So many variations, but this one seems to have readily accessible ingredients and you can make it "healthier"/customize to your needs. Thanks for your FEEDback> OCIC
I read about this on Reddit. Someone bought a scrapple egg sandwich with fried onions and pepper and I thought for sure he meant scrambled eggs. Came across your channel and history has been made. Making this for the family for this this weekends breakfast.
What happened to all the liver, kidney, head meat, scraps and fat? We used to butcher every week for folks back home. We made 100's of gallons of scrapple from the pudd'ins. Best part of the whole event. We used 1/3 cornmeal, 1/3 buckwheat and 1/3 flour. But I'd still have to have that liver to give it that one of a kind flavor. Great video and better than the store bought for sure.
Store bought is better than nothing but sometimes not very good. There is an Amish store in my area and their Scrapple is fantastic. Flavor and texture is just right and firm enough that it wont fall apart in the skillet. I like mine sliced about 3/8 inch and fried until both sides nice and crisp, inside will be soft. Then drizzle with real Maple Syrup.
Sadly, many Americans do not have easy access to those delicious parts of a pig. This recipe was written for that reason and for those that would turn their nose up at the thought of using those parts. The bratwurst helps give it "that" flavor. Speaking of the head meat, the jowls are my favorite!!!
This version was done after researching and making at least 3 other batches. I made this one as an " EZ " recipe because most folks can't get all the parts of the pig you first mentioned, or because they don't like the sound of eating those. More comments to come about this, I am sure.
I took some mustard seed, a couple of whole cloves and white peppercorn and ground them to powder and added it into the mix. The clove adds a great robust flavor to the scrapple. Try it in home made keilbasa.
There is " a lot" of flavors going on here in this recipe!! I was looking for a recipe that tasted similar to the Habbersett Scrapple that I bought on line and paid a fortune for!! I made this, and since the Brats and Sausage are already pretty much salty and seasoned up, I thought I'd try this again, and omitting all the added seasonings, and using Sage Breakfast Sausage instead. Also substituting a ground Turkey for one of the Sausages, just to tone it down a bit. We enjoyed this version very much, but, I am looking for a more toned down version. I will be using your recipe as a "base" recipe. Thanks for posting this!!!
Try adding pork peckers, brains and butt holes. Livers lips and eyeballs add nice flavor too. Hell we just squeegee up the killin floor every night for our scrapple.
To Dean & Joanee (sp?).... aka the tear drop Nanny. IMO both of you deserve a bow from me, as you produce among'st the best "how to videos" I've seen on the 'net. That's why I'm a subscriber. Double thumbs up!
Wonderful. Thanks for reminding us to add oil AFTER the skillet is hot. Say it again and again. We forget. Feel free to give us forgetfuls reminders on the basics. Boiling 7 minute egg, 350 degree 12 minute twice fry, twice egg wash breading coatings, parchment instead of foil. I really like how slow and methodical you are. I left Humboldt and live in the "immediate satisfaction" world. Yay PNW.
That reminds of a local favorite called goetta it's a German breakfast food. Made with beef, pork, and steel cut oats. Along with some spices if your choice.
I could not get the measurements how much cornmeal.what spices.I love scrapple.my whole family is so excited about this .as we allngrewup eating it.now you can by it .I'm from lake Tahoe use to carry at Safeway
i love you man! walmart does not have scrapple here in oklahoma? i just made a batch and it looks better than store bought and the taste is , you need to make it yourself cuz words cannot convey the flavor and memories i have of this food type! a friend of mine called it grissel ? thanks man.
I am originally from Pennsylvania, I currently live in oregon and you can't buy scrapple anywhere here, I can't afford to order it online, your video just brought me to my childhood. I can't wait to try this! I don't have a cast iron skillet though. will a regular stove top pan work?
I grew up in Norcal...Lassen Co...yeah, Susanville. I remember Scrapple as a kid but I've never run into it anywhere else? Is this a Northern California thing, or am I just not as worldly as I think I am?
Scrapple, more correctly known as 'pahnhaas' by the food illuminati in PA and Maryland, is a hardcore Pennsylvania Dutch food dating to the early 1700s and farther back than that in upper Rhine region of Europe. In the days before refrigeration, it was a way of preserving processed pork. The 'loaf' of pahnhaas in the pan was sealed by a layer of lard on top and then stored in a cool place til needed.
Dean & Joanie, I was born near Philly, which is in Scrapple country. My family loves it. Me, not so much. How did you two decide to do scrapple? -- Caseydog
Dean's decision, after much research, and his love for meats led him to make this dish. He likes Spam, and bacon of course, and thought this version would have more options available for those who don't have the items available on the modern homestead. CD> Hope you are doing well, TDN Joanie OCIC See ya on T&TTT
The ratio of white/yellow corn meal can vary so you might try doing that. If you click on Show More below the video description Ben, you will see the recipe & method I used there. OCIC
I finally got around to making another batch. Try this, I mixed my yellow and white together, added a cup of water and cooked it separately for about 1o minutes. Then I added it to the blended meat mixture, and followed the rest of your instructions. The finished cakes were nice and stiff. Fried up solid. GREAT STUFF!!!
w owner of a Lodge 12" Dutch oven I'm really excited that I found your videoes. Your recipes and instructables are straight forward and easy to follow resulting in excellent dishes. I have tried your lasagne and pizza and a desert all which were delicious and turned out phenomenal. Make more vids and a Peach Cobbler sometime too. Keep up the great work and perfecting your recipes and sharing
Thanks, Jon. Always enjoy hearing about successful attempts of our recipes. We try to launch a webisode about every 2-3 weeks, but once in a my husband gets too busy to keep to a strict schedule, but we've got more "in the can" ready to be built. Joanie OCIC
Not sure I'll make mine with brats... but why not? Water!?!? Wha.... I gotta watch this..... I have a somewhat different recipe. Fascinating. Yours is probably closer to authentic. Tgo my mom did hers with pigs feet.
Leslie, there are SO MANY variation of this recipe, and your Mom using pigs feet was one way. People use what is readily available so that why there is so much variety in the recipes and methods used. Not all folks can get access to fresh pig parts so we've suggested some ways to make Scrapple that are more easily found. OCIC
Depends on what cuts/scraps he used, Jackie. This recipe is designed to be used by individuals who could purchase items at their grocery rather than raising meats of their own. Try it and let us know. OCIC
My grandad made Philadelphia Scrapple with Cream of Wheat & sausage, served it with maple syrup. Best breakfasts of my life!
Another version, time tested and delicious I am sure.
I made his recipe and made about 9 lbs for our church men's breakfast, but I used fresh ground pork and my own seasonings. I tried the scrapple fir same day and it was pretty good. I froze the rest, and WOW the flavor was really great.
Ben, we really appreciate your FEEDback. Thanks for trying it and letting us know your variation.
OCIC
Found your video from a discussion forum thread about Scrapple. Had a friend from Maryland years ago. Told me about Scrapple. I had it once in a restaurant near Baltimore. Always wanted to give it another try. Made yours last night. Just had a couple slices today. I'm going to call it good, even though I'm inexperienced. Thanks for sharing!
Awesome! Thank you! Bill, we tried to use items which were more readily available for folks to buy as most people can't do their own butchering. OCIC
Dean,absolutely amazing scrapple.the seasoning was dead on and the texture was beautifully done.Thank you.i love scrapple...made 11 different recipes for homestyle,and yours by far was the best.im from wilkes barre pa.and was raised on scrapple.....loved it!!!!!
Thank You so much, Guy!!!
Glad to hear that!!!
Enjoy!!!
While scrapple can be found once in a while in California, the name "Scrapple" has a context of inferior cuts or leftover meats. I've been making it myself for years having grown up in Baltimore with this breakfast dish. If you were to make this dish to feature in an upscale restaurant and called "Saged Pork Polenta" on the menu, you could get $20 a plate and it would be an instant haute' cuisine hit.
No doubt you are correct about the renaming of it, James. Whatever you call it, I LIKE it! OCIC
Or as I call it to my friends, "Dirty Grits." Dirty rice is a thing, right? n ;) I also like my scrapple with some liver.
The man understands modern hipster cuisine!! Never thought i would see skirt steak/fajitas sold for the same price as sirloin, but that is current reality!
James I believe that to be correct. Got mine in Berkeley back in the day.
@@cozyvamp yikes liver? Pass. but I make mine with grits.
I live in an area where scrapple is readily available, but, I was curious to see how this recipe would come out. It did not disappoint! I was pleasantly surprised how close to store-bought scrapple this tasted. Thank you for the recipe!
Thank You CH... Our main reason why we do this channel, is to share our recipes. The other reason why, is because we're having fun doing it.
I grew up on Habersett in Philly. I m not a ketchup freak, but boy does it ever make scrapple sing! Can't wait to try this recipe, thanks.
Thanks, John. Let us know how it turned out.
How did it turn out?? I'm from Philly too... I grew up on if and love it!! I live in south Carolina now and can't find it!! So I said I want to make it... I always purchased store brand... Without it being available I have no other choice!!!
@@TTPSURVIVORPublix has Habbersett scrapple in the frozen breakfast section.
Grew up on scrapple. Frys well if slices are dredged in flour before frying. Holds together much better.
Good tip... Thanks!!!
We moved to California from NJ and one of the things I miss the most is scrapple. I am going to try your recipe. Thanks.
It's so good! Welcome to the Left Coast, Kathi. OCIC
Your reciepe is A no 1 Followed it to the letter This was a first for a New York Italian LOVED IT-Thank you
Awes0me! Glad you enjoyed it.
OCIC
I love scrapple. This recipe looks really easy. I’m going to have to try and make it.
Please do and let us know how it turned out. OCIC
Looks simple to make your way and I wouldn't have to mess around with the liver, heart, head meat of a pig. It is so good. The problem is that I'm the only one who eats it. The family gets grossed out when I cook it or order it when out for breakfast. They don't know what they're missing.
You are right, Bee Bob....they don't know what they are missing.
OCIC
Ii
I have the same issue, I am the only one who eats it. I bring it back when I visit home and I cut it into slices and freeze them 2 or 3 slices to a pack. Then when I want some it is easy to brag a pack and fry it up.
@@richardlackner8135 More for us
I am in the Bay Area (not as far Northern CA as you Dean.) When I traveled back to where I grew up in Philly/South Jersey I would freeze a bunch of scrapple and bring it back. It would never last long. This recipe is perfect and very authentic. Thank you for teaching me how to make this! You must have insider information from Habbersett or Hatfield meats!
Thank you, Pete. I am glad you were able to get a hold of a recipe you liked.
OCIC
Thank you! It's hard to find gluten free scrapple. So grateful for your tutorial.
G;ad it met your needs, Am. Thanks from OCIC
I stay in South Africa and have never heard of scrapple but so keen on making it😎
Great, Laiq, let us know how yours turns out.
OCIC
I grew up on Scrapple. Made with liver and pork shoulder but otherwise exactly the same. This version is easier to make but every bit as good. It's super easy to make. I make a loaf on the average of every other month now that I have this recipe. Thanks for this video and recipe.
You are very welcome, John. I tried to include those things in this version that would be more readily available to a wide range of our viewers. Great to hear you are making it regularly with success. Dean & Joanie OCIC
Thank you for making and sharing this great video!
You are welcome, Benjamin
OCIC
Thanks for the time you put into the description 👍
You bet! OCIC
great recipe. I make mine using a pork butt, venison neck and a variety of spices. Loved it since I was a kid and changed it up a bit for the hunter in me. Thanks!
You are welcome, Scuttle Dog
Dean OCIC
Looks great - I bet that scrapple tasted wonderful! Thanks for sharing!
You are welcome, Barlow BBQ
OCIC
Made this and it's pretty good. Live in Florida and no one sells it around here. When I visit Pa. again I will get some from the Quakers to freeze. Thanks for the EZ recipe.
You are welcome, Flavia
In Florida ,you can buy scrapple at any Publix store ,
frozen breakfast meat section, I bought some today☺
@@ewak2190 TY I will look for it.
Thanks for posting this recipe.
My pleasure 😊OCIC
Your scrapple recipe looks great ! That, along with a few over easy eggs, some rye toast, and a good cup of coffee makes for a hearty breakfast ! 😋
Thanks!
I need the recipe how much cornmeal ,how much water can't seem to find the recipe
I am hungry now. Good job Dean!!
Thank you, Jeremy.
OCIC
i have to try it it looks great
Serves 6...
Making it right now, can't wait from NC.
Hope it turned out to your liking, David. Let us know how it turned out.
OCIC
Handsome AND you can make scrapple from scratch?....My perfect guy! :)
I had some for lunch so good
It does have a great taste, for sure!
Wow my grandad (RIP) would love this! Oooh and it is gluten-free...I am so trying this!
Great, Jennifer. Let us know how your version comes out
OCIC
Superb recipe! I tried making my first batch using a pork shoulder. My biggest mistake was not adding the cornmeal properly; recommend either adding while the liquid is cold then bring up to heat which seems to be what you're doing, or sifting over the top VERY gradually while stirring thoroughly - if you just dump it in it clumps up and no amount of stirring will get the lumps out.
Great tip! Thanks for the positive FEEDback. Joanie OCIC
Awesome I will be trying this
How did it turn out for you?? OCIC
This sounds delicious, Dean. I had never heard of this dish before but, I am anxious to add it to my family's camping menu.
You don't have to wait, you can make it at home. If you want to try it you can get it in the grocery store in the section where the breakfast meats are. Home made is better but the store bought isn't bad. This will let you try it first. I like mine fried until both sides are crisp then drizzle with a little Maple Syrup.
Let us know how it turned out. OCIC
Your recipe is so much more simple than ours was. We used to bake ours before it set. I remember when Daddy would make the meatless scrapple and used beef bouillon cubes to flavor it because we didn't have any meat. It was definitely different, but filled our tummies. God bless and thank you for sharing your recipe.
Thank you, especially for sharing your memories of eating scrapple. OCIC
Fogcrawler never disappoints! Thanks Dean.
You are welcome, Chris.
OCIC
scrapple is something you just dont find anymore .most people havent even heard of it..i grew up on it, from the hills of w.va and kentucky. cant even find it in stores anymore ..this a lil different than my recipe ..will be giving this a try..
That's the beauty of scrapple--so many variations.
OCIC
Love this recipe so nice not to have to mess with cooking and chopping the pig parts. Thank you.
Glad you enjoyed it
Wonderful! An up-to-date version of something we had on the farm as children. Nothing wasted! I am going to try this for our next teardrop outing at the beginning of September. Love to you and Joanie, Fogcrawler! From Pauline & Mick
Hey! Good to hear from you, Pauline. We certainly enjoyed our camping experience with you and Mick. Looking forward to your webisode (AWDA) on this channel. Joanie OCIC
+outdoorcastironcook Hey Joanie! We haven't forgotten. We've actually started story boarding our little production and recruiting a camera person. I'm also working on my "Poutine à la Waffle Dog" recipe. You guys make it look so easy! It's not. Class assignment will be remitted after Labour Day. P&M
We look forward to it...will it be bilingual??
Joanie OCIC
... we could throw in some French, b'en oui!
Enjoyed this video
Thanks, Robin. Let us know if you make it and how it turned out. Dean OCIC
Perfection! Thanks!
You're welcome!
Good looking recipe... I added to my repertoire and hope to make it soon. My guess is that this is considerably healthier than store-bought...
So many variations, but this one seems to have readily accessible ingredients and you can make it "healthier"/customize to your needs. Thanks for your FEEDback> OCIC
I read about this on Reddit. Someone bought a scrapple egg sandwich with fried onions and pepper and I thought for sure he meant scrambled eggs. Came across your channel and history has been made. Making this for the family for this this weekends breakfast.
Awesome! Let us know how it turns out.
OCIC
How can something look so gross AND so fucking good. At the same time
My ex always called this panhaas, but what ever you call it, it is good. I like it with a little maple syrup
That is another name I found used by the makers in the eastern part of the U.S., Amish I think
This was the best homemade scrapple, I ever had. And I am a southern gal. Thumbs up. 8:25
Thank you, Sallie. Appreciate the positive feedback. Joanie & Dean OCIC
Epic! You are a WINNER!
Thanks, Giovanni
OCIC
What happened to all the liver, kidney, head meat, scraps and fat? We used to butcher every week for folks back home. We made 100's of gallons of scrapple from the pudd'ins. Best part of the whole event. We used 1/3 cornmeal, 1/3 buckwheat and 1/3 flour. But I'd still have to have that liver to give it that one of a kind flavor. Great video and better than the store bought for sure.
Store bought is better than nothing but sometimes not very good. There is an Amish store in my area and their Scrapple is fantastic. Flavor and texture is just right and firm enough that it wont fall apart in the skillet. I like mine sliced about 3/8 inch and fried until both sides nice and crisp, inside will be soft. Then drizzle with real Maple Syrup.
Sadly, many Americans do not have easy access to those delicious parts of a pig. This recipe was written for that reason and for those that would turn their nose up at the thought of using those parts. The bratwurst helps give it "that" flavor. Speaking of the head meat, the jowls are my favorite!!!
This version was done after researching and making at least 3 other batches. I made this one as an " EZ " recipe because most folks can't get all the parts of the pig you first mentioned, or because they don't like the sound of eating those. More comments to come about this, I am sure.
I took some mustard seed, a couple of whole cloves and white peppercorn and ground them to powder and added it into the mix. The clove adds a great robust flavor to the scrapple. Try it in home made keilbasa.
The clove sounds awesome!!!
There is " a lot" of flavors going on here in this recipe!! I was looking for a recipe that tasted similar to the Habbersett Scrapple that I bought on line and paid a fortune for!! I made this, and since the Brats and Sausage are already pretty much salty and seasoned up, I thought I'd try this again, and omitting all the added seasonings, and using Sage Breakfast Sausage instead. Also substituting a ground Turkey for one of the Sausages, just to tone it down a bit. We enjoyed this version very much, but, I am looking for a more toned down version. I will be using your recipe as a "base" recipe. Thanks for posting this!!!
You are welcome,
Anita
OCIC
Try adding pork peckers, brains and butt holes. Livers lips and eyeballs add nice flavor too. Hell we just squeegee up the killin floor every night for our scrapple.
Can't wait to try it!
Hope you like it! OCIC
To Dean & Joanee (sp?).... aka the tear drop Nanny.
IMO both of you deserve a bow from me, as you produce among'st the best "how to videos" I've seen on the 'net.
That's why I'm a subscriber.
Double thumbs up!
Thanks for the endorsement! and the subscription.
Joanie OCIC
GOOD TO KNOW HOW MAKE SCRAPPLE
Good idea. I like.
Thanks, Anthony
OCIC
Great video!!!!
Glad you enjoyed it OCIC
I've never has scrapple, I think... This looks like something I'd like to try. The breakfast sandwich looked good!
And it is something you should try. The sandwich as grEAT! OCIC
Interesting never had it but looks tasty, thanks for sharing
You are welcome, Robert.
OCIC
I will keep that in mind Saged beef. I will be pn the look out for Saged beef in other
Words Scrapple
Scrapple
Wonderful. Thanks for reminding us to add oil AFTER the skillet is hot. Say it again and again. We forget. Feel free to give us forgetfuls reminders on the basics. Boiling 7 minute egg, 350 degree 12 minute twice fry, twice egg wash breading coatings, parchment instead of foil. I really like how slow and methodical you are. I left Humboldt and live in the "immediate satisfaction" world. Yay PNW.
Thanks for the vid Dean. I have got to try this.
Please do, and let us know how your version turned out.
Dean OCIC
That reminds of a local favorite called goetta it's a German breakfast food. Made with beef, pork, and steel cut oats. Along with some spices if your choice.
Goetta, it's probably a variation as the recipe traveled to the states with various groups coming to settle in the U.S.
OCIC
I commented once before.Try adding a 1/8 tsp of ground cloves
Love delicious
Thanks for the recipe
It was my taste buds pleasure to do it. You are welcome/
OCIC
The breakfast sandwich 👍🏼👏🏼👏🏼
That would work, Aaron!
OCIC
Dang... that breakfast sandwich looks really good!!
The best, IMHO.
OCIC
I like my scrapple with Crystal Louisiana Hot sauce. So good. Or with eggs and sausage on a sandwich. Thanks for the reminder.
You are so welcome!!!
Must try this.
Let us know how it turned out.
OCIC
I could not get the measurements how much cornmeal.what spices.I love scrapple.my whole family is so excited about this .as we allngrewup eating it.now you can by it .I'm from lake Tahoe use to carry at Safeway
Click on the Show More below the video description for the full recipe that you can print out.
OCIC
thank you for this recipe.
Glad you liked it.
OCIC
That scrapple breakfast sandwich looked GREAT Dean!
You are welcome, and the sandwich as grEAT!
I like small chunks of sausage in my scapple mixture.
This looks delicious and I will try it.
I do want to make this overseas for friends. Can I replace pig parts in place of sausage and bratwurst ?????
Steve, you certainly can put other pig parts in if you have access to them. OCIC
@@outdoorcastironcook should be heading overseas in a few months and will definitely try this. Sausage gravy also.....
Found the webisode. Will try this weekend. Cheers
Great! Let us know how your Scrapple turns out.
OCIC
lol... I love the putty knife!!
Good to know
Grew up with this as a staple for B'fast. 1St. try, 80 out of 100 ! Damn good... Next, hope 100 !!! Will let ya know!
Hit home run on 5 th try... Make a batch each wkendv!;;🙁👍🏻
I can’t tell if he’s being campy with the wooden delivery or if he’s just really stoic and mellow 😂
He's a pretty laid back guy, so I'd say the latter rather than the first. Joanie OCIC
i love you man! walmart does not have scrapple here in oklahoma? i just made a batch and it looks better than store bought and the taste is , you need to make it yourself cuz words cannot convey the flavor and memories i have of this food type! a friend of mine called it grissel ? thanks man.
Not Strange - It is a Philadelphia, PA product - Period!
You are welcome. OCIC
I am originally from Pennsylvania, I currently live in oregon and you can't buy scrapple anywhere here, I can't afford to order it online, your video just brought me to my childhood. I can't wait to try this! I don't have a cast iron skillet though. will a regular stove top pan work?
Thanks for the reply, Julian. You should be able to do it in a stove top pan as well.
OCIC
I grew up in Norcal...Lassen Co...yeah, Susanville. I remember Scrapple as a kid but I've never run into it anywhere else? Is this a Northern California thing, or am I just not as worldly as I think I am?
samuski36, it is BIG on the East Coast where many version exist.
OCIC
I think it's a homespun American thing. My mother grew up in southern Illinois and she used to make us scrapple.
Scrapple, more correctly known as 'pahnhaas' by the food illuminati in PA and Maryland, is a hardcore Pennsylvania Dutch food dating to the early 1700s and farther back than that in upper Rhine region of Europe. In the days before refrigeration, it was a way of preserving processed pork. The 'loaf' of pahnhaas in the pan was sealed by a layer of lard on top and then stored in a cool place til needed.
Is this recipe printed out on here somewhere so I can write it down. It looks so delicious. Would really like to make it. Thank you!
Click to expand the text below the player to view the full recipe, it's all right there so folks can copy, save and print it.
Dean & Joanie, I was born near Philly, which is in Scrapple country. My family loves it. Me, not so much. How did you two decide to do scrapple? -- Caseydog
Dean's decision, after much research, and his love for meats led him to make this dish. He likes Spam, and bacon of course, and thought this version would have more options available for those who don't have the items available on the modern homestead. CD> Hope you are doing well, TDN
Joanie OCIC See ya on T&TTT
Congratulations Can beef sausage be used
You can add/adjust as you need to for the meat, so yes, you could
OCIC
How does this compare to Habersett?
How r u Dean~ I can't wait for your next video ; )
Thanks, Jackey Ji
Gotna couple done and will be building them soon
OCIC
what was the grill type burner you were turning.Was were using?
It was originally used a burner for deep frying turkeys.
OCIC
looks good never hears of scrapple
Give it a try, Rick.
Is the white corn meal your binder? I can't get it to stay together in the pan
The ratio of white/yellow corn meal can vary so you might try doing that. If you click on Show More below the video description Ben, you will see the recipe & method I used there. OCIC
I finally got around to making another batch. Try this, I mixed my yellow and white together, added a cup of water and cooked it separately for about 1o minutes. Then I added it to the blended meat mixture, and followed the rest of your instructions. The finished cakes were nice and stiff. Fried up solid. GREAT STUFF!!!
Thank you, sir.
You are welcome. OCIC
Add two sunny side up eggs and you have a great breakfast
Hey Dean. Just wondering what brand of cook table you have or is it homemade ?
It's a hand made custom table, just for me, one of a kind, that was originally going to be placed into a teardrop trailer.
If you're wondering about the burner... Just an old turkey fryer set up.
Throw some butter in the skillet and cook it that way. No need for oil
You neither used a slicing knife, or a slicing motion to slice!
😂😂😂
Nice Vid - Next time just tell us how much of spices and corn meal you are using! Thanks
Franco, click on Show More below the video description for the full recipe which lists the amounts OCIC
Sort of a "rich man's" scrapple, but a great time-saver!
Lots of variations to this recipe, and this one is a tasty time saver. OCIC
w owner of a Lodge 12" Dutch oven I'm really excited that I found your videoes. Your recipes and instructables are straight forward and easy to follow resulting in excellent dishes. I have tried your lasagne and pizza and a desert all which were delicious and turned out phenomenal. Make more vids and a Peach Cobbler sometime too. Keep up the great work and perfecting your recipes and sharing
Thanks, Jon. Always enjoy hearing about successful attempts of our recipes. We try to launch a webisode about every 2-3 weeks, but once in a my husband gets too busy to keep to a strict schedule, but we've got more "in the can" ready to be built. Joanie OCIC
Yoo Dean .. you make the food I bring the beer and Cali top cannabis .
Thanks for the offer, Armando. My only vice is the food, but you can still bring the other for yourself.
Why no buckwheat flour/groats?
Many different ways/kinds of variations in recipes and didn't use any in this particular blend. OCIC
Not sure I'll make mine with brats... but why not? Water!?!? Wha.... I gotta watch this..... I have a somewhat different recipe. Fascinating.
Yours is probably closer to authentic. Tgo my mom did hers with pigs feet.
Leslie, there are SO MANY variation of this recipe, and your Mom using pigs feet was one way. People use what is readily available so that why there is so much variety in the recipes and methods used. Not all folks can get access to fresh pig parts so we've suggested some ways to make Scrapple that are more easily found. OCIC
@@outdoorcastironcook Why would you say people cant get pig parts? Every grocery store in the country sells pork
Will this taste like Grandpa old recipe?
Depends on what cuts/scraps he used, Jackie. This recipe is designed to be used by individuals who could purchase items at their grocery rather than raising meats of their own. Try it and let us know. OCIC
Yep, but it needs dippy eggs with it.
Good suggestion, Thirza. OCIC
Recipe please
Stephen, click on the area below the video description to see the written recipe for print out. Joanie OCIC