After visiting Scotland with my wife a couple years ago, and having a killer dish called 'Balmoral chicken with whiskey sauce' I found a recipe on yt and tried it. The dish is butterflied chicken breast wrapped around haggis... The recipe I found was a 'quick' version, and the shortcut version of haggis made me think of scrapple exactly! I am from South Carolina and used to eat it as a kid but haven't had it in years (I'm in Los Angeles now) I'll try this thanks! I love scrapple!
Scraptical lol. I'm here to help. The key is understanding how you can adapt it to whatever is on hand. Definitely make the version as written with an unseasoned, smoked shank or something first as the smoke flavor is really great in there. Ground hearts will be the mildest offal, liver is a little stronger but you can always soak in in milk or water the night before you make it. I'm here if you have any questions-but please leave comments on my website and not YT.
Let me know if you have any questions. If you do, please post them in the comment section of my website as you tube really doesn’t help me at all, keeps all the info in a consolidated which is more helpful for people.
You like saying "organ meat," huh? It makes me wonder, do words like tripe/offal/sweetbreads, etc refer to other kinds of organ meat? Thanks for covering this. I appreciate it because I cannot abide food waste and you embody that attitude so fully
@@brytonalley9356 yeah i noticed that, imma have to figure out a process, cause it looks delicious and like a good use of otherwise rarely used organ meat, but the cooking process is pretty intensive, hoping ill find a way to firm it up without changing the taste too much
I grew up in Philly eating scrapple every weekend morning and still cook it regularly today. If you are having trouble with it sticking or cooking unevenly, here's how my family has always cooked all kinds of scrapple perfectly. Cut it between 1/2 to 3/4 of an inch and lay it into a preheated pan with a little oil in it on medium to medium-high heat. Let it cook 9 to 10 minutes without touching it. Literally, do not even push it in the pan. Just let it sit there. Flip it and do the same on the other side. Sticking only happens if you try to move it before the crust is set completely. It takes a while to cook a big batch but you will get better than diner quality every single time with perfeclty uniform crust.
When I learned what "Boiling the piss" out of something is. Kidneys need five boilings with the water changed each time. When the steam doesnt smell like piss, the kidneys are good to use. The main problem I have with scrapple is that it does not freeze well, so you had better be in a real scrapple eating mood for at least a month.
After visiting Scotland with my wife a couple years ago, and having a killer dish called 'Balmoral chicken with whiskey sauce' I found a recipe on yt and tried it. The dish is butterflied chicken breast wrapped around haggis... The recipe I found was a 'quick' version, and the shortcut version of haggis made me think of scrapple exactly! I am from South Carolina and used to eat it as a kid but haven't had it in years (I'm in Los Angeles now)
I'll try this thanks! I love scrapple!
I understand
Mouth is watering over here. Love scrapple!
What is flavour like?
I am a bit skeptical of scrapple (scraptical, a scraptic) but your version might just fix me - updates forthcoming!
Scraptical lol. I'm here to help. The key is understanding how you can adapt it to whatever is on hand. Definitely make the version as written with an unseasoned, smoked shank or something first as the smoke flavor is really great in there. Ground hearts will be the mildest offal, liver is a little stronger but you can always soak in in milk or water the night before you make it. I'm here if you have any questions-but please leave comments on my website and not YT.
I have everything here! I will be trying this❤
Let me know if you have any questions. If you do, please post them in the comment section of my website as you tube really doesn’t help me at all, keeps all the info in a consolidated which is more helpful for people.
You like saying "organ meat," huh? It makes me wonder, do words like tripe/offal/sweetbreads, etc refer to other kinds of organ meat? Thanks for covering this. I appreciate it because I cannot abide food waste and you embody that attitude so fully
Offal refers to any organ used for food whereas tripe(stomach)and sweetbreads(Pancreas)are specific organs..all delicious 🤤
This looks incredible for breakfast sandwiches, definitely gonna use this someday
Make sure to make it crispy because scrapple is normally really squishy and wouldn’t be good in a breakfast sandwich
@@brytonalley9356 yeah i noticed that, imma have to figure out a process, cause it looks delicious and like a good use of otherwise rarely used organ meat, but the cooking process is pretty intensive, hoping ill find a way to firm it up without changing the taste too much
I grew up in Philly eating scrapple every weekend morning and still cook it regularly today. If you are having trouble with it sticking or cooking unevenly, here's how my family has always cooked all kinds of scrapple perfectly. Cut it between 1/2 to 3/4 of an inch and lay it into a preheated pan with a little oil in it on medium to medium-high heat. Let it cook 9 to 10 minutes without touching it. Literally, do not even push it in the pan. Just let it sit there. Flip it and do the same on the other side. Sticking only happens if you try to move it before the crust is set completely. It takes a while to cook a big batch but you will get better than diner quality every single time with perfeclty uniform crust.
Love some scrapple! Can't wait to try making my own! Thanks for the how to video! It's perfect with that crust on it from the cast iron!😊
I grew up eating livermush and found scrapple through growing up with that for breakfast.
Just like the home fixings of the South
When I learned what "Boiling the piss" out of something is.
Kidneys need five boilings with the water changed each time. When the steam doesnt smell like piss, the kidneys are good to use.
The main problem I have with scrapple is that it does not freeze well, so you had better be in a real scrapple eating mood for at least a month.
I get offal with my chickens & never know what to do with it so just feed it to the dogs. Think I could freeze them until I've enough to make this?
It honestly looks great, I swear! But it really makes me think of the Craproot comic by SMBC 😂
It's a vibe for sure
My dad would use lard cracklings and corn meal or farina.
@@tinknal6449 and cornbread!!
1:55 "Delicious looking gray paste" XD
LOL
This is basically spam 😂
@@helltrigger87 No it’s not.
This is basically haggis.
Your using some good words to describe 😅😅😅
Oh like appetizing grey paste? 😅
Totally wrong in cooking process.u need to visit a real scrapple maker in Lancaster Co Pa