![]() ![]() If you want to try your hand at cooking up your own scrapple, take a trip to Bed-Stuy to Carolina Country Store, where, amidst coconut candies, Duke Mayonnaise, Scott’s Barbecue Sauce and sage sausages, they serve traditional scrapple by the pound. Says Chef Evan Hanczor, “It’s a pretty unfamiliar thing for those not from the PA/Mid-Atlantic scrapple belt, but it’s a great product… we still get exclamations of relief from displaced scrapple lovers who can’t find a decent version in the city.” (I’m unclear if they bottle said ham stock, but if they do please get me some.) After the mold has set, they brown the scrapple on the flattop to order. This scrapple is a mix of bacon fatty onions and pork shoulder with the traditional heart and liver to keep the cornmeal from drying out the mix, they also add some ham stock. Not too far from Jackson’s restaurant is Egg, where you can also sit down for scrapple at breakfast, which is served all day, seven days a week. Order it with two poached eggs for a brunch that will definitely require a postprandial nap. (His team throws it in a waffle iron to make their okinomiyaki.) And now, you can find scrapple in Brooklyn, as well, as forward-thinking chefs who appreciate its versatility and utility bring it to tables all over the borough.Īt Delaware and Hudson, Patti Jackson uses what she calls an “old-school style recipe” that’s “rustic and traditional.” In her quaint Williamsburg restaurant, she cooks down cornmeal and buckwheat until they’re cooked to a “mush” and then adds pork hearts and livers, plus sage and plenty of black pepper. Even Ivan Orkin offers a take on scrapple at his Lower East Side restaurant Ivan Ramen. It has transformed into something desirable. Then it was boiled (until, I assume, it was pretty dry).īut today, the scrapple I’ve been finding has not been that grey meat loaf of old. The cooks would take leftover scraps of meat-anything from the pig’s tongue to its liver and brain- and bulk it up with cornmeal and spices. Originating from German settlers in Pennsylvania, scrapple was once a product of necessity. And no one would voluntarily eat movie prison food, which I imagine is even worse than real life prison food.īut as it turns out, this so-called pork mush is turning up on menus left and right. While I have always been a major fan of pork, mush reminds me of prison food in movies. “Scrapple is pork mush,” said my dining companion. But when I asked for a definition, I was disappointed. The first time I saw scrapple on a menu, I was intrigued.
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