As I said yesterday, today was "Cook Something Bold and Pungent Day" (Really?!? I mean, really?!?!) Anyway, sauerkraut was the first thing that came to mind and we needed a snack to go with the game (so not touching that with a ten foot pole, by the way) so I made some sauerkraut balls. We're not huge sauerkraut eaters, so they got a 'just OK' rating around here. Hey, I work within the limits of the silly National Food people, what can I say?
It's also, and more interestingly in my opinion, National Scrapple Day. I can honestly say I'd never heard for scrapple before. And when I did read about it, it grossed me out. According to the information I found "Scrapple is short for meat scraps. In pioneer days and even today in Pennsylvania Dutch country scrapple was/is a way to use scrapes of pork during the annual harvest." In other words, it's whatever's left over. Ick. But my recipe called for just ground sausage, which was a little more acceptable. Basically it's the sausage and cornmeal mush that you make into a loaf, chill and let set, cut into slices and pan fry. It is traditionally served as breakfast/brunch with maple syrup. (And now you know, the rest of the story...) Anyway, we gave it a go for dinner here tonight. Not half bad, when all was said and done. Not something that I'm going to be making anytime soon, I don't think, but not a huge flop, either.
We're headed to Ann Arbor tomorrow with the Kennedy's for a concert. And we'll be celebrating vanilla cupcakes. So until then...
Frying up the sauerkraut balls
Ready for a taste test
The scrapple ready for slicing and frying
All dressed up and ready to go