Crispy Scrapple Maple Glazed Brussels Sprouts
The Side Dish That Makes Scrapple a Dinner Table Convert
If you’ve only ever had scrapple at breakfast, this recipe will change your thinking. Jones Dairy Farm Scrapple gets sliced and crisped in a cast-iron skillet until it’s crackly at the edges, then broken into the pan alongside caramelized shallots, a maple syrup glaze, and a splash of apple cider vinegar. Blanched Brussels sprouts go in last and get tossed until they’re glossy and coated. Finish under the broiler for extra crunch.
Ingredients
- 8 ounces Jones Dairy Farm Scrapple, sliced quarter inch thick
- butter or oil
- 2 ounces shallots, thinly sliced
- 1 pound brussels sprouts, blanched and shocked
- 2 tablespoons apple cider vinegar
- kosher salt, to taste
- freshly ground black pepper
Directions
Place a cast-iron skillet or nonstick pan over medium flame and heat the butter or oil. Add the sliced scrapple and allow to cook until very crisp, flip and crisp the other side. Reserve on paper towel.
Heat a skillet over medium flame and add butter or oil. Add the sliced shallot and slightly caramelize. Add the maple syrup and bring to a gently simmer for 1 minute.
Add the blanched and shocked Brussels sprouts and toss the mixture to combine well. Warm gently on the stovetop. Gently toss in the sliced scrapple and allow to break up into the brussels sprouts. Finish with the apple cider vinegar and season to taste with kosher salt and freshly ground black pepper. Place under the broiler until top is crispy. Drizzle with more maple syrup.
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