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Recipe: Breakfast Scrapple with Arugula and Eggs

Scrapple, made from pork scraps and trimmings, is popular in Pennsylvania and other states with Amish communities. (Photo Credit: Iris)

Scrapple, made from pork scraps and trimmings, is popular in Pennsylvania and other states with Amish communities. (Photo Credit: Iris)

Ultimate meat frugality is pronounced “scrapple,” a food of Pennsylvania Dutch origin. Variations are endless.

8 oz. pork heart, liver, or a combination of the two
2 lb. of pork trimmings, bones included
1½ quarts cold water
¾ cup bacon ends, roughly chopped
1 Tbsp maple syrup
1½ cups cornmeal
½ cup flour
1 tsp sage leaves, chopped
1 tsp thyme leaves
2 Tbsp kosher salt
1 Tbsp black pepper
Half of a brown paper grocery sack, without printing on it
2 Tbsp butter
Handful of flour for dredging
½ lb. bunch arugula
6–8 eggs
Warm maple syrup

Lightly oil a 9-inch loaf pan and line it with plastic wrap so the wrap hangs over the edges on all sides.

Place the liver and heart into a small pot of water and simmer until cooked. Place the pork trimmings and bones into a stockpot with the 1½ quarts cold water and bring to a boil. Lower heat, cover and simmer until the meat falls from the bones and you’ve produced a hearty stock.

Strain, reserving liquid. Remove bones from the strained meat and trimmings and discard. Chop the meat and trimmings and combine them with the bacon ends. Chop the cooked heart and liver and add to the bacon and trimmings. Add herbs, salt, pepper and maple syrup, and then combine in the stockpot with the reserved stock from earlier. Return the pot to the stove and bring to a boil. Combine ½ cup flour and cornmeal. As soon as the pot boils, whisk in the cornmeal and flour mixture, stirring until well combined.

Reduce the heat to low, place the paper bag over the pot, and put the lid on top of it. Let mixture thicken for 30 minutes. After scrapple has thickened, remove the pot’s lid and the paper bag and pour the scrapple into the prepared loaf pan. Cool to room temperature, then chill overnight in the fridge.

The next morning, remove the scrapple from the loaf pan using the plastic wrap edges you left hanging over the pan. Slice the scrapple loaf into half-inch pieces and dredge in flour. Heat a small cast iron pan, then add the butter. Dredge the scrapple slices in the flour and fry them in the butter until golden.

Remove fried, heated scrapple to a serving platter and drizzle with warm maple syrup. Keep warm while you fry the eggs soft and wilt the arugula. Serve scrapple with greens and eggs on top, and a little homemade hot sauce.

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