OK, so growing up in the mid Atlantic area, you become familiar with Scrapple! My uncle introduced it to me as a child. I was hooked. That crispy, fatty, breakfast item that dons many PA Dutch morning tables. I remember asking what it was one day, being just a child, and was told "MEAT". I recall saying at that age, Yeah, well gee is it great!!
Well as I got older, my curiosities ran wild and I decided to read the ingredients... Oops!! should not have done that. Much to my dismay, I was shocked, hurt beyond all belief that my own family let me eat this.. this..whatever it was!
I had a mission, I was to become a chef and develop a scrapple that was not "brain" food, (literally). So I set off to go to college and learn Culinary. And so it was without question my goal to complete. After getting caught up in chocolate mousse, crepes and souffles, I forgot my goal. Until the day I moved back down to Lancaster county. I remembered. Yes! My calling has come full circle and I once again felt whole. I could now come up with a recipe that was good to eat and good for you as well.
The results of my life long goal are yours to relish. Take it and realize the mission I have been on to perfect the art of scrapple making!!
Harvest Moon's Homemade Chicken Scrapple
Two lbs Ground Chicken
Two c water
Two chicken bouillon
Two tbls poultry seasoning
Salt, pepper, and garlic powder
One c corn flour, or a finely ground corn meal
Brown chicken in pan stirring constantly .Add water, bouillon, poultry seasoning, salt, pepper and garlic powder to taste. Stir till all ingredients are combined. Add corn flour, or a finely ground corn meal. Stir constantly until well thickened, almost like a mush. If using corn meal, cook a bit longer and add a bit of water if needed.
Line a loaf pan with plastic wrap and pour mush into lined pan. Chill overnight. Remove from pan and cut slices off as needed. Place in hot pan with a bit of butter; Sauté on both sides till golden brown.
Serve hot with fruit butter if available.