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Cooks' Corner
Best Sausage Gravy Recipe - HOMEMADE
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<blockquote data-quote="Coyote Shadow Tracker" data-source="post: 2654786" data-attributes="member: 116439"><p>True to its name, scrapple makes use of every last bit of pork, from meat to skin to organs like liver and tongue. These off-cuts are ground finely and blended with <a href="https://www.thespruceeats.com/pan-sauce-recipe-996080" target="_blank">pork stock</a> and binders like wheat flour, buckwheat flour, or cornmeal, then seasoned with salt and a blend of spices that varies by producer. The result is a loaf that keeps its shape when sliced, becoming crispy and caramelized on the outside and warm and tender on the inside when fried in a pan. </p><p>When I was a kid 60 years ago anything leftover from a hog was made into SCRAP - PEL. Notice the SCRAP in Scrappel!</p></blockquote><p></p>
[QUOTE="Coyote Shadow Tracker, post: 2654786, member: 116439"] True to its name, scrapple makes use of every last bit of pork, from meat to skin to organs like liver and tongue. These off-cuts are ground finely and blended with [URL='https://www.thespruceeats.com/pan-sauce-recipe-996080']pork stock[/URL] and binders like wheat flour, buckwheat flour, or cornmeal, then seasoned with salt and a blend of spices that varies by producer. The result is a loaf that keeps its shape when sliced, becoming crispy and caramelized on the outside and warm and tender on the inside when fried in a pan. When I was a kid 60 years ago anything leftover from a hog was made into SCRAP - PEL. Notice the SCRAP in Scrappel! [/QUOTE]
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Best Sausage Gravy Recipe - HOMEMADE
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