Gluten Free Scrapple- Oh Happy Day!

Scrapple

Scrapple

I grew up outside of Philly and there are a few foods I ate that I really miss now that I am eating gluten free and dairy free.  Cheese Steaks and Hoagies (not a sub) on an Italian roll, Tastykakes, Hot Pretzels and Scrapple.  Well I’m working my way through the list and have eaten some really good gluten free and dairy free versions of these items, except scrapple.  So this week I took on scrapple.

At our house we ate Habbersatt Scrapple.  For those who are not familiar with scrapple it’s made from pork, spices and cornmeal.  Most companies that sell it also add wheat flour so it’s not allowed in my house.  It has a different taste and consistency than sausage and I could eat it for every meal.  When you slice it up and cook it in the frying pan, let it get a nice crispy crust.  Some people where I grew up would eat it dipped in ketchup.  Some people will put ketchup on everything.  I like mine plain.

So I searched the Internet for recipes that would work for me and there was not one complete one that I liked so I took the basic components of scrapple, added what I wanted, left out what I couldn’t have and gave it a go.  The verdict was scrapple.  It tasted just like the scrapple I grew up with.  I was dancing in the kitchen and got a high five from my husband.  He also taste tested it with me.  From the time we started dating I’ve cooked him scrapple, so he knew what the commercial brands tasted like.

So here is my recipe and I hope you will give it a try even if you have never eaten scrapple.  It does not cost much to make and it makes a lot so it should last for many meals if you slice it and keep it in the freezer.  You can put the slices in the microwave to get the freeze out of it.  I put it on low or level 5 for a minute.  When you cook scrapple put it into a cold pan and turn it up to medium high.  When it’s really brown and crispy turn it over.  The second side will cook much faster.

Announcement-

I’m looking for people to participate in Diane’s Test Kitchen with this recipe.  All you need to do is cook it according to the directions and send me your feedback according to how easy the recipe was to follow and how it turned out.  A photo should be included.  If you are interested in participating or have questions, please Email Me!

Ingredients:

Cooking the meat-

2-5 pound pork shoulder (pork butt)

1/2 package of bacon, chopped – I use Organic, Dry Rubbed Uncured Pork Bacon from Wellshire Farms.  Make sure your bacon is gluten free.

2-4 bay leaves

4 sage leaves or 1-2 tsp dried sage leaves

water to cover meat in crockpot

Mixing the scrapple-

2 cups Organic yellow cornmeal

4-6 cups of pork stock (created when cooking the meat)

1 tsp sage

1 tsp thyme

1 tsp savory

1-2 tsp salt

1-2 tsp pepper

1 tsp cayenne pepper

1 ground bay leaf

Directions:

Cut the pork butt into 2 inch chunks except for the part around the bone.  You can leave that whole and use that cooked meat for your scrapple or, I saved it and will use it in tamales or some other recipe.  Place the pork into your *crockpot with the large piece fat side facing up.  Add bacon, sage and bay leaf to the pot.   Now pour in water so it covers the cut up port butt.  I didn’t cover the larger piece with the bone completely with water.   Cook on high for 4-6 hours.  You know it’s done when you pull out the larger piece on the bone and the bone comes out clean with no effort.

Pork falls off the bone, clean

Pork falls off the bone, clean

Now that the meat is cooked, you want to get the pieces out of the crockpot and reserve the liquid.  Whatever technique you like will work but this is how I do it.  I place my strainer over a large bowl, then with a slotted spoon scooped out the large chunks with the bacon and placed them into the strainer.  There will be liquid that drains off.  Then toss the meat into your food processor.

All-Clad Strainers

All-Clad Strainers

The last piece I pull out is the large section with the bone.  With the pot empty I now pour the liquid into the strainer which is draining into the large bowl.  This will give you the pork stock you need to finish off the scrapple.   Discard items in the strainer unless there are pieces of bacon.  I put them into the processor.   I also saved that larger piece of pork for later and just mixed the smaller pieces for the scrapple.

Pork Butt

Pork Butt

Once the meat is in the food processor, add in the spices, sage, thyme, savory, bay leaf,  salt and pepper.  Process until a smooth consistency.  If you let it go too long it will be too fine but I don’t like pork pieces in my scrapple.

Cooked Pork in Processor

Cooked Pork in Processor

Now transfer it into a large stock pot and add in the cornmeal and start adding in the stock and bring it to a simmer.  You want it to be thick and smooth but not watery.  This will take around 15 minutes.  If you add in too much water it will take a little longer for the water to cook off.  Note on the stock- it will have a lot of fat that rises to the top.  If you want to cut down on the fat content skim it off.  Or you can mix the stock and pour it in right away before it separates out again.

Now it’s ready to put into loaf pans.  You can use 2 large or 4 small.  Whatever you have on hand.  I had 1 large and 2 small.  I would recommend you line the pan with plastic wrap so when you want to take it out of the loaf pan it will be much easier.  I didn’t do this and it took me some time to get it back out once it had set up.

scrapple in loaf pan

Place the loaf pans into the refrigerator until completely chilled.   This will take a few hours so I suggest you make it in the evening and eat it in the morning.

scrapple in pan After is has set up, take it out of the loaf pan, slice it up, about 1/4 inch thick, and place it into a cold pan then turn on to medium high.  You don’t need to add any oil to the pan, it has enough contained in the scrapple.  Fry it until it is brown and crispy, then turn it over and again, fry until brown and crispy.  It only takes 5-10 minutes to cook. Now it’s time to enjoy.   I sliced the entire loaf and then separated them with wax paper, placed it into a large zip lock back and put it into the freezer.  This way I can just pull out a few slices at a time and have scrapple anytime I want.

Like Now!  My scrapple is waiting for me to cook it up so I’m going to do that now.  Talking about it is driving me scrapple crazy.

*note- if you dont’ have a crockpot you can cook this in a large stock pot on simmer.  I just can’t leave a pan on the stove and walk away and I’m not staying there for 3 hours.  I often burn things left on the stove.  I’m sure you are much better at that skill than I am.

Don’t forget Diane’s Test Kitchen.  Let me know if you want to participate.

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29 Responses to Gluten Free Scrapple- Oh Happy Day!

  1. gfe--gluten free eas August 12, 2009 at 6:37 pm #

    Wow! Homemade scrapple. I'm impressed. Wish you'd called my gf son to test it out for you. He loves scrapple. I don't, but hope you get some takers for your test kitchen–neat concept!

    Shirley

    • Diane August 13, 2009 at 10:29 am #

      Shirley- I'd love to share my scrapple with your son. If it would stay frozen I'd send you some. Now if he wants to give the recipe a try I'd love that. Very easy, not much actual work time involved and the reward is so worth it!

  2. gfe--gluten free easily August 12, 2009 at 10:37 pm #

    Wow! Homemade scrapple. I’m impressed. Wish you’d called my gf son to test it out for you. He loves scrapple. I don’t, but hope you get some takers for your test kitchen–neat concept!

    Shirley

    • Diane August 13, 2009 at 2:29 pm #

      Shirley- I’d love to share my scrapple with your son. If it would stay frozen I’d send you some. Now if he wants to give the recipe a try I’d love that. Very easy, not much actual work time involved and the reward is so worth it!

  3. Gina (Gluten-free Go August 13, 2009 at 1:48 am #

    I don't think I've ever had scrapple, but it sounds like something I'd like! Thanks for the gluten-free scrapple recipe!

    • Diane August 13, 2009 at 10:33 am #

      Gina- I'll warn you that it can be addicting. Well it is for me anyway. Let me know if you give it a try. Not a lot of actual cooking time involved. I love to use the crockpot.

  4. Gina (Gluten-free Gourmand) August 13, 2009 at 5:48 am #

    I don’t think I’ve ever had scrapple, but it sounds like something I’d like! Thanks for the gluten-free scrapple recipe!

    • Diane August 13, 2009 at 2:33 pm #

      Gina- I’ll warn you that it can be addicting. Well it is for me anyway. Let me know if you give it a try. Not a lot of actual cooking time involved. I love to use the crockpot.

  5. Leann August 13, 2009 at 8:07 am #

    i grow up on home made scrapple and love it. I'm going to have to try this recipe out as soon as i can.

    Thanks

    • Diane August 13, 2009 at 10:34 am #

      Leann- I'd love to hear how it turns out for you. You can be a part of the test kitchen if you like. Just let me know.

  6. Leann August 13, 2009 at 12:07 pm #

    i grow up on home made scrapple and love it. I’m going to have to try this recipe out as soon as i can.
    Thanks

    • Diane August 13, 2009 at 2:34 pm #

      Leann- I’d love to hear how it turns out for you. You can be a part of the test kitchen if you like. Just let me know.

  7. glutenfreeforgood August 13, 2009 at 8:27 am #

    This is a new one for me. I've never even heard of scrapple. I love the variations of ethnic-style flatbreads, whether it's a tortilla, injera, Native American frybread and so on. All groups come up with some sort of flatbread staple. Yours sounds wonderful.

    • Diane August 13, 2009 at 10:35 am #

      Melissa- Scrapple is not actually a bread but it does have corn meal in it which could be similar to a bread. It's really more like a sausage. It's really tasty.

  8. glutenfreeforgood August 13, 2009 at 12:27 pm #

    This is a new one for me. I’ve never even heard of scrapple. I love the variations of ethnic-style flatbreads, whether it’s a tortilla, injera, Native American frybread and so on. All groups come up with some sort of flatbread staple. Yours sounds wonderful.

    • Diane August 13, 2009 at 2:35 pm #

      Melissa- Scrapple is not actually a bread but it does have corn meal in it which could be similar to a bread. It’s really more like a sausage. It’s really tasty.

  9. Linda August 13, 2009 at 10:32 am #

    This is probably a healthier version than the store bought stuff. I miss scrapple, but I'm not sure I miss it enough to make my own. I reacall sometimes eating it with syrup when I was a kid (definitely not ketchup). Thanks for sharing the recipe.

    • Diane August 13, 2009 at 10:37 am #

      Linda- This really was not much work at all. Much easier than trying to bake something. The crockpot does most of the work and the food processor. Syrup would be good!

  10. Linda August 13, 2009 at 2:32 pm #

    This is probably a healthier version than the store bought stuff. I miss scrapple, but I’m not sure I miss it enough to make my own. I reacall sometimes eating it with syrup when I was a kid (definitely not ketchup). Thanks for sharing the recipe.

    • Diane August 13, 2009 at 2:37 pm #

      Linda- This really was not much work at all. Much easier than trying to bake something. The crockpot does most of the work and the food processor. Syrup would be good!

  11. 1651_19148 December 29, 2009 at 3:05 pm #

    Diane-I made this recipe for my Fiance (who has celiac) and her family on Xmas morning. It was a huge success. Being a Philadelphian now I thought it was important that she know what scrapple was being it is such a cultural tradition in Philadelphia. I used a 5 lb pork shoulder and thought it could have used some more spices, but it was still similar in taste to the Habbersatt scrapple I grew up on. Thanks for sharing this recipe!

    • Diane January 4, 2010 at 3:36 pm #

      So glad you liked the scrapple. I think it's great you made it for your fiance. Sounds like she's in good hands. Next time you make it fry up a little and see if you like the spice level, then adjust. I too like more spice if I'm using a 5 lbs of pork. The best part is you can keep making it and you both can enjoy it. Now, did she get to see the Mummer's Parade?

  12. 1651_19148 December 29, 2009 at 11:05 am #

    Diane-I made this recipe for my Fiance (who has celiac) and her family on Xmas morning. It was a huge success. Being a Philadelphian now I thought it was important that she know what scrapple was being it is such a cultural tradition in Philadelphia. I used a 5 lb pork shoulder and thought it could have used some more spices, but it was still similar in taste to the Habbersatt scrapple I grew up on. Thanks for sharing this recipe!

    • Diane January 4, 2010 at 2:36 pm #

      So glad you liked the scrapple. I think it’s great you made it for your fiance. Sounds like she’s in good hands. Next time you make it fry up a little and see if you like the spice level, then adjust. I too like more spice if I’m using a 5 lbs of pork. The best part is you can keep making it and you both can enjoy it. Now, did she get to see the Mummer’s Parade?

  13. Lyn October 20, 2011 at 9:56 am #

    I can’t wait to try this!!!! My daughter and I are GF (she does it out of necessity, I do it more for support, although my stomach would appreciate it if I never consume gluten again.) Scrapple is one thing I have yet to find a substitute for, so I “cheat” and have some, but it really does upset my stomach, so I am VERY eager to try this. Thanks for experimenting!!

  14. Heather February 14, 2012 at 2:14 pm #

    Thank you so much for posting this recipe!! My son and I can't have gluten and our family has been seriously missing scrapple! I'll be making this recipe next weekend (and probably most weekends after that) and I'm SO excited!! We are Delawarians living in Washington state, and will really enjoy a gluten-free taste of home!! Thanks again!

    • Diane Eblin February 17, 2012 at 1:05 pm #

      Heather I hope you enjoy the scrapple. I know what you mean about missing foods we grew up on. As you make this check the seasoning level. I often add more because I like the taste better. Also, to get an ever more authentic taste, add in some chicken livers to the pork while it's cooking. Can't wait to hear all about it.

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