Has anyone made scrapple?

[pscot]

I made some turkey scrapple and it was tasteless and a lot softer than I expected. I just used a cup of regular cornmeal to 4 cups of liquid. Is there some other product that might give a better result?

[ATL Ebony]

1. Always used cornmeal but try oatmeal and an egg to the sausage -- that should firm up better.

Tried turkey sausage and bacon -- both taste like cardboard to me. Try adding your own/additional seasonings to the sausage; i.e. sage, red pepper flakes, a little sea salt & pepper may also help, if your diet allows.

[pscot]

3. I had a pound of ground turkey

and I just went with an online recipe. Definitely need more salt. Cornmeal must be a flavor sink. I put in a jalapeño and some onion and garlic. They disappeared without a trace.

[BigmanPigman]

2. Did you use a poultry recipe/ingredients or regular

meat ingrediants. If I were you, I would treat the the turkey as a replacement for a regular recipe which includes the traditional ingredients. You may also need to add more fat for flavor.

[sir pball]

4. You need a very gelatious stock for scrapple.

I keep the heads from our suckling pig in the freezer at work, once I get enough I usually run a batch for a brunch special. I simmer them for a couple of hours in just enough water to cover; the resulting stock is so gelatinous it's syrupy even when it's hot. That's a crucial part of.making good scrapple - you don't want so much cornmeal that it's like polenta so you need a liquid that will set up pretty firm by itself.

I'd suggest getting chicken or turkey bones and making your own ultra-rich stock, or failing that throw in some unflavored gelatin into the mix. Three sheets per quart of liquid should do.

[pscot]

5. Thanks for the tip

[sir pball]

6. Anytime!

Not many people these days eat scrapple, and even fewer make it (it sounds like some of the other responders thought it was a sausage product) - i admire your tastes!