Say you find yourself at home with a pig’s heart and liver, some ground buckwheat and cornmeal, and about an hour and a half to kill. There’s absolutely only one thing you should do: make scrapple. Some uninformed losers like to rag on the Pennsylvania breakfast dish because they think it’s weird, but they haven’t tried Patti Jackson’s. The chef at Delaware and Hudson in Brooklyn stopped by Extra Crispy the other day, strapped on her bandana, and made a rich and creamy loaf of delicious scrapple that had the entire staff scarfing down bits of heart and liver like it was iron-rich candy. Don’t fear things you don’t understand! Swing by your butcher shop to buy the necessary offal and watch this video to soak up Patti’s scrapple genius.Delaware and Hudson's Scrapple*You can use stone ground buckwheat flour but I prefer to use ground whole buckwheat in a coffee grinder.
