Pennsylvania Dutch cooking uses all edible parts of the pig.
Pennsylvania Dutch cooking has strong roots in Germany. It also speaks to the thrifty nature of the German immigrants known as the "Scrubby Dutch" as well as the simple food enjoyed by the area's Amish. Pennsylvania Dutch food often makes use of scraps of meat and produce that others might throw away, such as organs and rinds. Seven sours and seven sweets make up a well-laid company table. The sours include pickled vegetables, meat jelly, and relishes. The sweets could be pies, candied watermelon rind, or applesauce. Scrapple, traditionally made of pork scraps, makes a savory and traditionally Pennsylvania Dutch sandwich filling.
Instructions
1. Bring the broth to a rapid boil in a large pot.
2. Break the raw sausage up into the pot of boiling broth.
3. Bring the pot to a boil again, and slowly stir in the cornmeal and buckwheat flours. Stir constantly, breaking the sausage up as needed with a spoon against the side of the pot, until the mixture has thickened.
4. Reduce heat to medium and cover the pot. Let simmer for 15 minutes, or until meat is cooked through.
5. Pour the mixture evenly into two loaf pans. Refrigerate until completely cool.
6. Remove the scrapple from the pans. Heat about two tablespoons of oil in a frying pan. Cut the scrapple into 1/2 inch slices and fry in the hot oil until crisped on both sides.
Tags: Pennsylvania Dutch, Dutch cooking, Pennsylvania Dutch cooking
