Scrapple, youtube mp3 indir
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How to Make Scrapple
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A sort of polenta cake made with buckwheat flour and organ meat you fry crisp and serve with maple syrup. No, it's not April Fools, it's just scrapple. My recipe in the link above is the best scrapple I've tasted, so if you want to make your own, you're in the right place.
One of the most creative uses of offal I know of, scrapple is a sort of organ meat charcuterie from The Mid-atlantic region of the United States. Mostly it's attributed to the Pennsylvania Dutch, but there's parallels with other European dishes like blood sausage and traditional German Charcuterie as it's essentially ground cooked organ meats mixed with starch.
You make a thick batter of cornmeal cooked in meat stock, add a bunch of cooked ground meat and offal (liver is traditional) pour it into a loaf pan and let it set, then cut it into slices and fry it crisp, serving with maple syrup for breakfast or brunch. Yep, sounds weird, tastes great, and it's one of the best ways to use organ meats I know of.
The basic recipe uses a bone-in shank and liver, but you can adjust the proportions here with anything that you have: heart, liver, kidneys, testicles, brains, you name it. Anything can be used here and it'll taste fine. Just look at the recipe as a formula and plug and play some different substitutions. Making it the way I demonstrate here first will get you acquainted with the process and ready to improvise.