The Wild Boar Scrapple was made during one of our Texas From Field To Table events. This is without a doubt a unique spicy recipe I had never tried before with surprisingly good results. This tasty dish is a great side with eggs will definitely make you want seconds!
Ingredients:
1 lb Liver
1 lb Hearts
1 pt Onion diced
1 qt Milk
1T Morton Tender Quick
1 T Cracked Black Pepper
1 c Cornmeal
1 qt Broth
1 T Poultry Seasoning
½ tsp Nutmeg
½ tsp Ginger
¼ tsp Allspice
Method:
Sear sausage in pot, sweat vegetables in olive oil, add broth and half & half, simmer for an hour, add spinach and herbs. Adjust consistency and flavor, finish with Parmesan & cream.
- Bread Sticks:
- 3 c Warm Water
- 1 T Salt
- ½ tsp Instant Yeast
- 2 tsp Sugar
- 7 c All Purpose Flour
- 1tsp Garlic Powder
- 2 oz Butter
- Method:
- Clean liver and hearts, cut into 1” cubes, large dice onion, combine liver hearts and onion with milk, MTQ, pepper, add water to cover. Bring to boil, let simmer for 45 minutes this will cook the liver and heart and create a broth. Strain the broth reserving the liver heart and onions and reserve the broth.
- Grind the liver, heart, and onion through medium die twice, reserve. Blend Spices with cornmeal & broth, bring broth to a boil, sprinkle cornmeal as you would polenta, cook until thick, add ground meats, blend well, or grind again together, place into lightly greased 1 lb foil loaf pans chill overnight. Remove from pan, slice and pan fry and serve with eggs for breakfast.
- Notes for sweeter add 2 T brown sugar or honey, no poultry seasoning, substitute sage.
