Provided By: Carmen Cappello of The Wishing Well
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Ingredients:
6 ounces 80/20 ground beef
2 quail eggs
2 baby 1 ounce Kaiser rolls
2 slices American cheese
4oz scrapple (Recipe to follow)
Sea Salt and fresh ground pepper to TT (to taste)
Directions:
Using a small mixing bowl add ground beef and desired amount of sea salt and fresh ground pepper, mix and mold 2 three ounce patties. Grill to well done.
With the scrapple cut out 2 two ounces portions from what was made (store bought scrapple can be used here, I prefer Dietz & Watson). Make the cuts of scrapple round so they are the same size of the burger. Place in fryer or in skillet with canola oil and cook until golden brown on both sides.
In another small mixing bowl crack the 2 quail eggs by using a small paring knife gently cut horizontally around ½ of the egg so it is easier to pull apart. In a small sauté pan, add a small amount of oil. Cook quail eggs sunny side up and retail on a dry paper towel.
In a small sauté pan gently toast the mini Kaiser rolls.
For final assembly, place the Kaiser roll bottom down first followed by the beef patty, then topped with scrapple, then with American cheese, then finally the quail egg and the top of the Kaiser roll.
Take a big ole’ bite and enjoy the goods.
Scrapple
Ingredients:
2 pounds pork shoulder (boneless)
½ pound pork kidneys
½ pound pork hearts
½ pound pork liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts of water
Directions:
In a large pot bring the water to a boil. Add pork liver, pork kidneys, pork hearts and pork shoulder, boil 10 minutes. Remove the offals and either run through a meat grinder (commercial or a Kitchen Aid setup will work). Return chopped liver to the pot. Add the ground pork, a little at a time, and stir. Simmer for 30 minutes.
In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, stirring constantly. Simmer gently for one hour, stirring frequently. Use lowest possible heat, as mixture scorches easily.
Pour into two greased loaf pans. Bounce the pans a couple of times so that the Scrapple settles, and let cool. Let the Scrapple set in the refrigerator overnight.
When you arise in the morning, remove the scrapple from the refrigerator and cut into to 3/8 inch slices.
To freeze, lay a sheet of waxed paper between slices, place in freezer bags.
To serve: Thaw slices and dust with flour. Deep fry OR fry in either bacon grease or lard until golden brown. DO NOT Do not use a cooking spray. It will not taste right and ruin the scrapple.
