Scrapple is made from exactly what one would expect: scraps. Its name is quite fitting then, no? It's one of those foods made from offal meats - the extras like innards and scraps left over from meat processing; something done quite often in leaner times and then carried over as tradition. Who knows, with the way things are going these days, we may be back to using every last piece of everything to make ends meet.
Mixed with seasonings and cornmeal, it's a type of meat pudding that is very commonly eaten here in Pennsylvania - especially for breakfast.
This is a very traditional recipe and not the way store bought scrapple is made any longer. If you want authentic, though - this is the way to go ... if you dare.
1 hog's head
Salt & pepper
Corn meal, yellow
1 teaspoon sage, powdered
Separate one hog's head into halves. Take out the eyes and brains.
Scrape and thoroughly clean the head.
Put into a large kettle and cover with 4 or 5 quarts of cold water.
Simmer gently for 2 or 3 hours, or until the meat falls from the bones.
Skim off grease carefully from the surface; remove meat, chop fine and return to the liquor.
Season with salt & pepper to taste and 1 tsp sage.
Sift in granulated yellow corn meal, stirring constantly, until the mixture
is thickened to the consistency of soft mush.
Cook slowly for 1 hour, watching carefully as it scorches easily.
When sufficiently cooked, pour into greased oblong tins and store in a cool place until ready
Cut in thin slices and fry in hot fat until crisp and brown.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.