Saturday, August 14, 2010


There is nothing right about this entry. In fact, it is all wrong. The fact that I am even trying to veganize Scrapple itself, is all wrong. But...way back when, during the time that I often ate mysterious meats, I loved Scrapple. I loved Scrapple SO MUCH, that when my family would travel to the east coast to visit relatives, we used to bring a cooler so we could buy Scrapple and return with it back to California. I don't think the TSA would be too keen on that idea now...ahhh the good ol' days when you could bring questionable meat packed in ice on board with you.
If you aren't familiar with Scrapple, I would compare it to Spam. Not in a way of taste or texture, but in a way that it comes in a totally unnatural shape and you might have heard rumors about what it is made of (ground pork products), but in reality you do not want to know (ground pig head, knuckles and trotters). Taste and texture wise it's sort of like ground breakfast sausage with spices and the way I always ate Scrapple was sliced and pan fried with some maple syrup for breakfast.
My recipe for vegan Scrapple includes ingredients you can pronounce and nothing that will make your eye twitch with fear and morbid curiosity. Serve it alongside sweet potato hash browns and sauteed peppers and onions.

3 1/2c No-Chicken Vegetable Broth
1c medium ground cornmeal
1/4c AP Flour
1/2 tsp fennel seeds, partially crushed
1 tsp dried thyme
1 tsp dried sage
2 tsp salt
1 tsp pepper
14 oz Gimme Lean Vegan Breakfast sausage, broken up into pieces

ap flour for dusting
3 tbl canola oil
maple syrup

Line a loaf pan with parchment paper and grease with cooking spray.
In a large stock pot, heat up the vegetable broth.
In a small bowl combine all the dry ingredients. Once the broth is boiling, whisk in the dry ingredients slowly, making sure there are no clumps. Add the sausage and use the whisk to break up the sausage completely into the cornmeal mixture. Continue mashing, stirring and cooking for 10 more minutes.
Pour the thick cornmeal mixture into the loaf pan and freeze for 2 hours or refrigerate for 8 hours.
When the mixture is ready, lift it out of the pan, using the parchment as handles, slice pieces of the scrapple off, dust in a little bit of flour and pan fry. Serve with a drizzle of maple syrup.

1 comment:

  1. This post is hilarious. My dad & stepmom (both Southern) would occasionally make scrapple for breakfast. Even back then in my meat-eating days, I was wary. But this sounds delicious! I want to eat scrapple!


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