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Scrapple sandwich at the Delaware State Fair. Scrapple is fully cooked when purchased. It is then typically cut into 1 ⁄ 4-to-3 ⁄ 4-inch-thick (0.6 to 1.9 cm) slices and pan-fried until brown to form a crust. It is sometimes first coated with flour. It may be fried in butter or oil and is sometimes deep-fried. Scrapple can also be broiled.
It is primarily composed of ground meat (pork, or sausage and beef), steel-cut oats and spices. [3] [4] It was originally a dish meant to stretch out servings of meat over several meals to conserve money, [5] and is a similar dish to scrapple and livermush, both also developed by German immigrants. [6]
Knipp, raw Knipp, warm on wholemeal bread A plate of pan-fried Knipp with apple sauce. Knipp (German pronunciation:; in the Hanover area: Calenberger Pfannenschlag) is a type of sausage made by mixing meat with grains (Grützwurst) related to Pinkel which comes from the Bremen [1] and Lower Saxony regions of Germany.
Delaware: Scrapple Burgers and Dogs. Delaware State Fair Hot dogs and burgers are state fair staples, but in Delaware, they get a local twist when they're loaded up with a heaping helping of scrapple.
Scrapple is actually edible raw, but it is often sliced and fried in butter or lard. Some may enjoy it with a condiment like ketchup. Image Credit: Chicago Tribune, Tribune News Service via Getty ...
Meanwhile, heat a large nonstick sauté pan over high heat. When the pan is hot, add the sausage and stir it to break it up. Cook the sausage until it is just done, about 4 minutes. While the sausage is cooking, whisk the chicken broth into the cornstarch in a small bowl. Add the cornstarch mixture to the sausage and bring it to a simmer.
Livermush is composed of pig liver, pig head parts such as snouts and ears, cornmeal and seasonings. [1] [2] [3] It is commonly spiced with pepper and sage. [1]The meat ingredients are all cooked and then ground, after which the cornmeal and seasoning is added. [4]
Scrapple. Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried Balkenbrij; Black pudding; Boudin; Goetta, a pork or pork-and-beef and pinhead oats sausage; Groaty pudding