Crispy Scrapple Maple Glazed Brussels Sprouts
Jones Scrapple, sliced quarter inch thick
Butter or oil
Shallots, thinly sliced
Brussels sprouts, blanched and shocked
Apple Cider Vinegar
Kosher salt, to taste
Freshly ground black pepper
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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