Best Balkenbrij Dutch Scrapple Recipes

BALKENBRIJ (LIVERWURST)

Steps:

• Trim and cook liver in separate kettle, keep broth.
• Remove veins.
• Trim fat and veins from heart, cook, keep broth.
• Trim fat from roast and cook, keep broth.
• When all meats are cooked, put through food grinder using coarse cutter.
• Put all ground meat and broth in 8 quart kettle. Add salt and pepper.
• Bring to boiling, adding buckwheat flour a little at a time to mix well.
• Mixture will become very thick.
• Spoon and press into 4 to 5 loaf pans.
• Refrigerate or freeze. To serve, slice and brown on both sides, with a slice of cheese if desired, or with syrup.

PENNSYLVANIA DUTCH SCRAPPLE

Steps:

• Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling.
• Reduce heat, cook for 20 minutes.
• Then drain meat, reserving 3 cups stock.
• Add salt and sage to stock, bring to boiling.
• Combine cornmeal and 1 cup of cold water.
• Gradually add stock, stirring constantly.
• Cover and cook over low heat for 10 minutes. Stir occasionally.
• Then add sausage, stir it all together and pour into loaf pan.
• Refrigerate overnight.
• Next morning slice and fry until set.
• NOTE: Cooking time does not inclue refregerating over night.

PRETTLES

Steps:

• Boil the meat until it falls off the bones, generally in a dutch oven on top of the stove.
• About 2 hours.
• Reserve cooking liquid.
• Remove meat from bones and grind, fat and all in meat grinder.
• Cook old fashioned oats in the cooking liquid, adding enough oats to make a texture like oatmeal.
• Mix ground meat with oatmeal mixture and add allspice, salt and pepper"to taste".
• I used a fair amount of allspice, 1-2T for a batch.
• Refrigerate or freeze in serving sized batches.
• Prepare by spoon frying, with a little butter or oil, until a browned coating forms.
• Eat for breakfast or on bread as a sandwich.