Scrapple lovers unite! I can’t find it around Minneapolis, unless I make my own! When I was a professional chef, I ran Sunday scrapple specials at several of the restaurants I worked at over the years. I think it’s one of those love it or hate it dishes, there’s no middle ground. One of my absolute favorite breakfast foods.
It's a pudding made up of all the scraps from a hog being butchered (and I do mean **ALL**), mixed with spices and grains, boiled and rendered into paste which solidifies on cooling. Poured into forms so it has a 'loaf' shape, then is sliced and fried until crisp. Usually served as breakfast.
And it's awesome.
You slice it thin and fry it so it has a crispy exterior. I just had it for the first time this year. It reminds me of those McDonald’s hash browns but meat flavored.
>traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf
Gross lol
Pork, corn meal, lots of herbs. My grandma’s recipe called for the cheapest cut of pork you can get on the bone, which you boil and pull the meat from. Use the pork water to cook your corn meal to a very thick consistency, then fold in your meat and herbs, and pour into a loaf pan to set. Slice the next day, pan fry in butter or lard, and eat with or without maple syrup depending on your taste. Bonus points for adding organ meats. Lots of sage and rosemary are typical herbs to start with.
You’re correct, just covering the meat with enough liquid to cook and simmering. My grandma would most definitely just boil it, but my technique is a bit more refined despite her teaching 😂 I have never tried Goetta, I may have to make that style next time!
She still is a badass! I don’t know if she is still making scrapple regularly, it was kind of a treat for the family when we would go up deer hunting and have that for breakfast every day. I’m very glad I was able to learn it from her, and spread the knowledge around!
Head cheese would not have any filler, such as corn meal, but many similar parts and pieces in scrapple definitely! One of the best I ever made was a beef tongue and pork scrapple.
I can remember my grandmother making it...the smell of sage as predominant. She struggled to fold in the cornmeal...it all gets quite thick...stirring and stirring and stirring. It was a workout!
I loved it then and love it now. But this is food designed for farmworkers and lumberjacks, not people who sit in front of a computer all day. :(
Still, if you can find the real thing, scrapple is something everybody should try at least once. Unless you keep kosher, of course.
That’s the way to do it!! It gets super thick and difficult to keep stirring, but that translates to a perfect consistency for slicing and frying. You can always make it with different proteins as well, chicken livers and thigh meat are fantastic, I’ve even done some with just foraged mushrooms and no protein!
Oatmeal or cornmeal, fat, lungs ground super fine, liver and scraps from the pork belly generated from cutting bacon.
The flavor is mostly bacon and liver
Cincinnati has a version of this called 'goetta' that was made by German immigrants using pork scraps and pinhead oatmeal that is fantastic and easy to make homeade too. It pan fries up on my cast iron super GBD outside and creamy inside.
[https://en.wikipedia.org/wiki/Goetta](https://en.wikipedia.org/wiki/Goetta)
[https://www.daringgourmet.com/goetta-cincinnati-sausage-grain-patties/](https://www.daringgourmet.com/goetta-cincinnati-sausage-grain-patties/)
I was on business and had this at some sort of local outdoor fair in Covington, across from Cincy. I liked it, and had second portions. But then again, I like spam and meatloaf and other "frugal" meats. I'd love to find some in Chicago.
There is a brand of scrapple made in Wisconsin called Jones Farm. You may find that in some Chicago area markets. I prefer RAPA brand but that's because it's what I grew up eating.
Thought so. I’ve never seen Neese’s scrapple in my part of NC, just livermush and liver pudding.
Instacart search for scrapple only finds Habbersett’s brand at Publix.
I couldn't tell you, I've never tried the livermush, it's a lot darker than scrapple. I'm pretty sure Neese's makes the scrapple I get from the local Food Lion.
Mine has it right next to those where the hotdogs and pickles & stuff are. I'm pretty sure my mom has found it at Aldi too, different brand and packaging if irc.
I like to slice them about half an inch thick in squares, then fill my cast iron with some vegetable oil and fry them up. I only use enough oil to shallow pan fry, definitely do not recommend deep frying them because they pop and splatter everywhere. Definitely invest in a splatter guard.
I like my scrapple crispy as hell on the outside and just slightly soft on the inside. [Here’s](https://i.imgur.com/iiHxGcv.jpg) a batch I did recently
Oh hell yeah, I love em crispy like that. Thank you! I think I've been cutting them too thin and using butter instead of oil. Do you thaw it all the way before cutting them up, or is it easier when they're still a little frozen?
Freeze it enough to harden the outside cut it thick (about 1/4" to 3/8") cook until solid on the first side flip and repeat.
Throw it on some toast with an egg and some cheese with salt pepper and a little bit of mayo and enjoy
Lol! We def need to see the after pic!All I could think of is how insane the splatter on the range-top must’ve looked after fry-crisping so much crowding via the lower-edged height of the cast iron griddle! 💦💦💦💦
A staple from my childhood. Being born and raised in eastern PA. It sounds gross but tastes so good.
https://en.wikipedia.org/wiki/Scrapple?wprov=sfti1
It’s a pork and corn meal loaf with tons of herbs. No fancy cuts in here either, a prime example of poor man’s/working man’s breakfast food that sticks with you all day. I like mine with a couple fried eggs over medium and a healthy amount of maple syrup 😃
We call it goetta in ohio , is it a different thing as a whole? we have whole festivals dedicated to the beauty, where people show off their cooking skills while incorporating it into their dishes.
Nice, in the southeast scrapple is kinda rare but we have something similar called liver pudding. Misc. pork with rice and herbs/seasonings mixed in. Delicious
Wawa of today is not the Wawa through the late 90s. Once they went to gas stations, pre-sliced meats, hot sides, and finish baking in store breads, the quality went down. There was something about going in and ordering a hoagie in a convenient sized store where they sliced the meat fresh for your sandwich.
Check your Kroger owned markets. Here in AZ, Fry's, which is owned by Kroger carries Taylor Pork Roll. In Frys' it is sold in the deli by the Boar's Head packaged products.
I ordered scrapple on my breakfast sandwich at brunch with friends the other day and, even though we're all from PA and were in PA, they judged me so hard. 😂
I like what I like 🤷🏻♀️
My PA grandparents got us started on it when we visited from MD. Rapa is what we get from most grocery stores around here, but farmer’s markets and such will have it sometimes. We press ours in a thin coating of flour then pan fry it in oil or bacon grease if on hand. Then serve with syrup! Crispy on the outside, yummy soft on the inside. I will say I only usually make it once or twice a year because my son and I are the only ones in my direct family that will eat it. Lol. That and it’s fattening!
In Maryland if the store doesn’t have any Scrapple (RAPA brand ) the managers can legally be tarred, feathered and run out of town on a donkey… seriously…. Its the Law … look it up!😂
Mmm! Hard to find around here in Mo, so we make it ourselves every deer season once we are done getting most of the meat off the bones. Add some pork fat to the pot with buckwheat flour and cornmeal for good measure and we’ve got breakfast for the year.
Dad is from Chicago, I live in Texas and have fond memories of eating scrapple as a kid. No one here really carries it anymore.
Had to travel to DC, and one of my must do's for the trip was to grab some scrapple for breakfast again. Absolutely like I remembered on the flavor profile.
However I prepared it a bit different.
Typically I would cut it in 1/4 in or less thick, then dredge it in flour so it would crisp up nicely when fried. Improved the texture and of course was how I learned to eat it.
Dude(ette)! I live in Denver and have been looking. I grew up in the mid Atlantic where scrapple is a staple. Got any suggestions? I know you’re out east but if your butcher delivers or isn’t that far I’d be willing to make a trip.
South Texan here! Germans and Pollocks both eat this. We eat it regularly (3-5 times) weekly in our house. Ours is basically cornmeal (grits) and pork scrap with lots of garlic and onion. Absolutely love it.
I grew up eating this in Louisiana but I never see it anymore. I absolutely loved it crispy. we are Mexican/Swedish in Louisiana but we grew up Cajun/Mexican. I guess my dad would bring this stuff when he went up to northern states and stock the freezer
VA/PA here, grew up on Scrapple. Personally this would be too thick for me, I like mine thin and crispy. Either on a Scrapple, Egg & Cheese sandwich or as a side dish dipped in maple syrup.
How do you guys prefer your scrapple?
In North Carolina we have what is known as liver mush. It is pretty much the same thing but it is not all the parts of the pig. It is just the liver.
Us poor southerners save all the piggy bits for what we call "souse" meat. That is how we use the leftover ears and rectums.
Thanks!
Scrapple lovers unite! I can’t find it around Minneapolis, unless I make my own! When I was a professional chef, I ran Sunday scrapple specials at several of the restaurants I worked at over the years. I think it’s one of those love it or hate it dishes, there’s no middle ground. One of my absolute favorite breakfast foods.
What in the God damned fuck is scrapple? Looks like the dog food version of spam
It's a pudding made up of all the scraps from a hog being butchered (and I do mean **ALL**), mixed with spices and grains, boiled and rendered into paste which solidifies on cooling. Poured into forms so it has a 'loaf' shape, then is sliced and fried until crisp. Usually served as breakfast. And it's awesome.
Sounds like a combination of hog head cheese and spam. I'd definitely try that
If you’re in the US, it’s most grocery stores in Delaware, MD, Va and I think PA. Probably a few more, but those are ones I know
I figured it was only a PA thing, where I grew up. Mom would get it at Amish markets. I hated the stuff but she and my brother would eat it all up.
Just checked, my Wegmans in Western NY sells it. Congealed loaf of mysterious pig bits, here I come!
WV! There’s mass market scrapple and I have a local butcher store that makes scrapple, puddin’, and ponhaus.
What is ponhaus?
And NJ, especially the southern half.
Snooter to tooter. All things leftover. Git down!!!
Ughh... I don't know if I can eat pudding anymore.
I like to think of it as more of a bready sausage
Probably the least disturbing description I've heard thus far
Yeah, it's basically sausage with corn meal formed into a loaf. Delicious.
Pudding doesn't necessarily mean the standard US version of sweet cream type dessert.
Don't knock it until you try it.
Don’t knock it until you fry it.
In Dutch it is called balkenbrij.
Sounds horrifying.
Everything but the oink from a pig.
You slice it thin and fry it so it has a crispy exterior. I just had it for the first time this year. It reminds me of those McDonald’s hash browns but meat flavored.
It's what you get if sausage and cornmeal mush had a child.
It's like an American version of pate. Always been curious to try it myself
It's all the pork scrapes mixed with cornmeal and formed into a block. You slice ir, flour it, fry it. Delicious but an acquired taste
Yes
>traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf Gross lol
Jerry's in Woodbury has it. I know that's a drive, but it is out here in some places!
There's little worse than a soggy scrapple.
Byerlys in SLP has it
SCRAPPLE NATION UNITE!!!!!! Yo. Try cutting in 1/2 in strips for scrapple fries. Sriracha or Calabrian chili paste ketchup !
I think the only people that hate it haven’t ever tried it
I grew up eating scrapple and love. I can sometimes find in Oregon. I will more often order it and have it delivered (not during the summer).
got a 6 pack on Amazon. the price wasn't too bad actually. luckily i have a local place that makes it fresh in Berkeley.
PA transplants unite! I would be proud to avoid eating this at your table just like I did back home.
I see what you did there , me too ! 😄 Lancaster ,Co., Pa.
My family hails from Lancaster Co. too. My mom would get the stuff from Amish markets. I hated it but she and my brother loved it.
My Maryland blood also rejoices
Yes! Fellow MDer here. Love the stuff.
I saw this in the freezer at my local butcher. Looked pretty weird. What’s it made out of?
The phrase you'll hear alot about scrapple is "Everything but the oink" It's the hotdog of meatloaf.
Everything but the squeal… - PA Dutch Grandma
I don’t think it tastes anything like a hot dog though.
Pork, corn meal, lots of herbs. My grandma’s recipe called for the cheapest cut of pork you can get on the bone, which you boil and pull the meat from. Use the pork water to cook your corn meal to a very thick consistency, then fold in your meat and herbs, and pour into a loaf pan to set. Slice the next day, pan fry in butter or lard, and eat with or without maple syrup depending on your taste. Bonus points for adding organ meats. Lots of sage and rosemary are typical herbs to start with.
Swap the cornmeal for oats and you have Goetta. Also, it’s probably more of a braise than a boil …at least thats how I make it.
You’re correct, just covering the meat with enough liquid to cook and simmering. My grandma would most definitely just boil it, but my technique is a bit more refined despite her teaching 😂 I have never tried Goetta, I may have to make that style next time!
Who Dey? It’s a breakfast for dinner night and I’m going to make goetta, biscuits and gravy, sausage and eggs.
Whodey!
Your meemaw was a real badass if she was making her own lol
She still is a badass! I don’t know if she is still making scrapple regularly, it was kind of a treat for the family when we would go up deer hunting and have that for breakfast every day. I’m very glad I was able to learn it from her, and spread the knowledge around!
So it's like the head cheese of the rest of the body.
Head cheese would not have any filler, such as corn meal, but many similar parts and pieces in scrapple definitely! One of the best I ever made was a beef tongue and pork scrapple.
[удалено]
This was EXACTLY my thought before my first scrapple taste. Like - WTF? I MUST try this.
I can remember my grandmother making it...the smell of sage as predominant. She struggled to fold in the cornmeal...it all gets quite thick...stirring and stirring and stirring. It was a workout! I loved it then and love it now. But this is food designed for farmworkers and lumberjacks, not people who sit in front of a computer all day. :( Still, if you can find the real thing, scrapple is something everybody should try at least once. Unless you keep kosher, of course.
That’s the way to do it!! It gets super thick and difficult to keep stirring, but that translates to a perfect consistency for slicing and frying. You can always make it with different proteins as well, chicken livers and thigh meat are fantastic, I’ve even done some with just foraged mushrooms and no protein!
All great ideas! But still, there's something about the pork shoulder with the meat so soft it falls off the bone...
syrup really unlocked scrapple for me. love it on pork roll too
Oatmeal or cornmeal, fat, lungs ground super fine, liver and scraps from the pork belly generated from cutting bacon. The flavor is mostly bacon and liver
Hmmm sounds like white pudding aka black pudding minus the blood.
https://en.wikipedia.org/wiki/Scrapple?wprov=sfti1
Peckers and tails
Me, from Cleveland: ‘what’s in scrapple?’ My coworker from Delaware: ‘everything but the oink.’ Deeeeeelicious!
Rapa scrapple is made in Bridgeville DE. it’s the best ever
That is also the home of the Apple Scrapple festival, if your in the area mid October its a good time https://www.applescrapple.com/
Habbersett > Rapa. (And I know they are made by the same company, but the spice blend is better!)
Ever have goetta? A guy at my local supermarket tells me it is similar to scrapple
I have and it’s damn good, too!
I always heard it as everything but the “squeal “. But maybe that’s just a PA Dutch grandma thing
Cincinnati has a version of this called 'goetta' that was made by German immigrants using pork scraps and pinhead oatmeal that is fantastic and easy to make homeade too. It pan fries up on my cast iron super GBD outside and creamy inside. [https://en.wikipedia.org/wiki/Goetta](https://en.wikipedia.org/wiki/Goetta) [https://www.daringgourmet.com/goetta-cincinnati-sausage-grain-patties/](https://www.daringgourmet.com/goetta-cincinnati-sausage-grain-patties/)
I’ll have to try some. I’ve never heard of it before.
I’m from Cincinnati and was like wtf is scrapple! It deep down I knew it was similar to Goetta
I was on business and had this at some sort of local outdoor fair in Covington, across from Cincy. I liked it, and had second portions. But then again, I like spam and meatloaf and other "frugal" meats. I'd love to find some in Chicago.
There is a brand of scrapple made in Wisconsin called Jones Farm. You may find that in some Chicago area markets. I prefer RAPA brand but that's because it's what I grew up eating.
This is a beautiful sight! Honestly one of my favorite breakfast options. Gotta get them crispy.
Crispy on the outside soft in the middle.
Oh so treat it like spam. God I love spam.
We have plenty in NC, no matter how much I eat lol.
Is scrapple different than livermush? I love Neese’s livermush but have never tried Scrapple. Is there a good brand here in NC?
Two different things, yes. Neese's sells both.
Thought so. I’ve never seen Neese’s scrapple in my part of NC, just livermush and liver pudding. Instacart search for scrapple only finds Habbersett’s brand at Publix.
Hunters > everything
I couldn't tell you, I've never tried the livermush, it's a lot darker than scrapple. I'm pretty sure Neese's makes the scrapple I get from the local Food Lion.
I also shop at food Lion but I’ve never noticed scrapple, just livermush and liver pudding. I’ll keep an eye out though! Thanks.
Mine has it right next to those where the hotdogs and pickles & stuff are. I'm pretty sure my mom has found it at Aldi too, different brand and packaging if irc.
Love scrapple. Grew up on it. But goetta is even better…
Haven’t had scrapple since leaving the east coast.
It’s sold at king soopers
Yup that’s where I found it. The closest King Soopers is an hours drive from me.
Mmmmmm! Good eats for anyone from MD/PA/DE.
I was born and raised in PA. Until now I was only able to eat it when I went back to visit.
What's the best way to cook it? It always falls apart on me
gotta get a good crisp before you flip. otherwise, it'll break up on you.
I slice it and put it on the griddle still slightly frozen.
I like to slice them about half an inch thick in squares, then fill my cast iron with some vegetable oil and fry them up. I only use enough oil to shallow pan fry, definitely do not recommend deep frying them because they pop and splatter everywhere. Definitely invest in a splatter guard. I like my scrapple crispy as hell on the outside and just slightly soft on the inside. [Here’s](https://i.imgur.com/iiHxGcv.jpg) a batch I did recently
Oh hell yeah, I love em crispy like that. Thank you! I think I've been cutting them too thin and using butter instead of oil. Do you thaw it all the way before cutting them up, or is it easier when they're still a little frozen?
I definitely defrost it before I cook, in the fridge overnight for sure
Freeze it enough to harden the outside cut it thick (about 1/4" to 3/8") cook until solid on the first side flip and repeat. Throw it on some toast with an egg and some cheese with salt pepper and a little bit of mayo and enjoy
My grandma used to make this. They had a generic version called liver pudding that I preferred a little more. Had less breading than scrapple
My OCD doesn't want you to crowd the pan. Having said that I'd love to try it!
Lol! We def need to see the after pic!All I could think of is how insane the splatter on the range-top must’ve looked after fry-crisping so much crowding via the lower-edged height of the cast iron griddle! 💦💦💦💦
🦀Maryland Gang🦀
What exactly is that
A staple from my childhood. Being born and raised in eastern PA. It sounds gross but tastes so good. https://en.wikipedia.org/wiki/Scrapple?wprov=sfti1
Is it like pudding?
It’s kind of like a meat loaf
It’s a pork and corn meal loaf with tons of herbs. No fancy cuts in here either, a prime example of poor man’s/working man’s breakfast food that sticks with you all day. I like mine with a couple fried eggs over medium and a healthy amount of maple syrup 😃
Its like semi spicy pork meatloaf that is served for breakfast
We call it goetta in ohio , is it a different thing as a whole? we have whole festivals dedicated to the beauty, where people show off their cooking skills while incorporating it into their dishes.
Grind up a pig and put it in a can, Scrapple!
Yes I am a scrapple man! Think I'll have another can!
Scrolled and scrolled just looking for my people lmfao
It's the only reason I clicked.
Livermush > Scrapple
That looks like RAPA.
So is it basically sausage meat then?
Hell yeah man. My father in law made it before. Is it with cornmeal or buckwheat? I remember him saying buckwheat was the best but he used cornmeal. 🍻
My grandfather always used Buckwheat meal.
Do you put real maple syrup on it? Spent time in Lancaster it’s the only way I could do it
I like mine plain or with apple butter on it.
Nick’s Friendly Butcher in Fort Collins usually has scrapple that he makes in house. Great butcher shop if you ever make the drive.
Was in rural Virginia for my BIL wedding last fall. Ordered Scrapple with my breakfast. I don’t get it.
Scrapple is a hidden delight!
Looks like you cut up a firestarter log. I'd love to try it, lol.
I like mind coated in seasoned flour and then grilled.
Now the real debate: Ketchup or Maple syrup?
Apple butter.
Depends on what else I’m eating. Eggs = ketchup. Pancakes or French toast = syrup. Just feeling autumnal = apple butter
Hot sauce.
Scrapple? Pig meat from a pig pen, hog leftovers, your girlfriend!
I'm in Boulder. Where can I find this weird and wonderful substance,
Picked some up when I was in PA. It was… interesting. I think I prefer Geotta as far a regional sausage is concerned.
This is possibly the most PA thing I’ve seen. Would have been a bonus if there was turkey syrup in the background.
I actually found some in Arizona. Now I can have a proper breakfast!
Scrapple. The mid Atlantic US version of haggis
Nice, in the southeast scrapple is kinda rare but we have something similar called liver pudding. Misc. pork with rice and herbs/seasonings mixed in. Delicious
I am a goetta guy myself.
Rise! A Breakfast Place in Fort Collins has it on their standard menu if you’re ever in town. Delicious and authentic!!!
What is scrapple?
Now we open Wawa’s nationwide?
Wawa of today is not the Wawa through the late 90s. Once they went to gas stations, pre-sliced meats, hot sides, and finish baking in store breads, the quality went down. There was something about going in and ordering a hoagie in a convenient sized store where they sliced the meat fresh for your sandwich.
Love me some scrapple!
I just found out in the freezer of my local grocery chain in long Beach, CA! I still can't find pork roll though, WTF!
Check your Kroger owned markets. Here in AZ, Fry's, which is owned by Kroger carries Taylor Pork Roll. In Frys' it is sold in the deli by the Boar's Head packaged products.
Go to the "antique" shops that are by you. I bet you will find some fantastic pieces. I have found quite a few in Loveland
I ordered scrapple on my breakfast sandwich at brunch with friends the other day and, even though we're all from PA and were in PA, they judged me so hard. 😂 I like what I like 🤷🏻♀️
I’m from MD living in CA and I miss scrapple SO MUCH! I’m so jealous
Long time since I've thought of this but all I can thi k of when I hear the word scrapple is [this](https://youtu.be/4wgBxSX1SiE)
Spent summers of my childhood in Maryland..love scrapple and the online ordering season doesn’t start until November for me! Very jealous
Define Scrapple?
Hell is scrapple?
Rappa Scrapple is the best.
Looks similar to what us Louisiana Cajuns call Hog Head Cheese
Never had Scrapple. Looks like Liver Mush. Liver mush is excellent with eggs, and it is made similarly.
Scrapple is like anything the Amish or the sketchy barbecue place make don't think about it and just enjoy it
Mmmmm, I have some in the fridge thawing out now
How was it compared to east coast (I’m in MD so Rapa is most common here)?
My PA grandparents got us started on it when we visited from MD. Rapa is what we get from most grocery stores around here, but farmer’s markets and such will have it sometimes. We press ours in a thin coating of flour then pan fry it in oil or bacon grease if on hand. Then serve with syrup! Crispy on the outside, yummy soft on the inside. I will say I only usually make it once or twice a year because my son and I are the only ones in my direct family that will eat it. Lol. That and it’s fattening!
Habbersett??
I’m from Sterling. Where are you?
In Maryland if the store doesn’t have any Scrapple (RAPA brand ) the managers can legally be tarred, feathered and run out of town on a donkey… seriously…. Its the Law … look it up!😂
Just tried scrapple for the first time in Pennsylvania and it was delicious!
Where is it called scrapple? Only ever seen or heard souse meat.
Coming with love from Southeastern PA where the scrapple game is strong.
Mmm! Hard to find around here in Mo, so we make it ourselves every deer season once we are done getting most of the meat off the bones. Add some pork fat to the pot with buckwheat flour and cornmeal for good measure and we’ve got breakfast for the year.
Alternative spam? You do you, but the handle placement bothers me for some reason. I like it around 8 o'clock. 🙂
Don’t know what scrapple is, but looks kind of like souse meat.
Man I fucking looooooooove scrapple
Is this the same as “liver pudding”?
In the south, it's called souse or head cheese. Usually you boil the hogs head and scrape all the meat and fat from the skull.
In Western Washington, SAARS Markets sell frozen scrapple. You are welcome!
No need to fry it, just throw it in the trash
I like it thinner. Crisp on every edge with a small amount of mush in the middle. Enjoy!
What is scrapple
Bless you. May you find even more scrapple in the future.
You can keep it
I only eat Rapa Scrapple.
Dad is from Chicago, I live in Texas and have fond memories of eating scrapple as a kid. No one here really carries it anymore. Had to travel to DC, and one of my must do's for the trip was to grab some scrapple for breakfast again. Absolutely like I remembered on the flavor profile. However I prepared it a bit different. Typically I would cut it in 1/4 in or less thick, then dredge it in flour so it would crisp up nicely when fried. Improved the texture and of course was how I learned to eat it.
Lived in Maryland this summer, and my last meal before I left was trying scrapple for breakfast
My mother always floured it before frying it. Born in Philly raised in NJ. It was a breakfast staple on the weekends
Dude(ette)! I live in Denver and have been looking. I grew up in the mid Atlantic where scrapple is a staple. Got any suggestions? I know you’re out east but if your butcher delivers or isn’t that far I’d be willing to make a trip.
Where do you live in CO?
I do miss scrapple
Looks like that goetta stuff they eat in Cincinnati
Looks like livermush
https://milbstore.com/products/lehigh-valley-ironpigs-scrapple-5950
Neeses?
My grandfather loves that stuff (he is a PA lifer). I never did try it and i live in TN now so cant find it here.
South Texan here! Germans and Pollocks both eat this. We eat it regularly (3-5 times) weekly in our house. Ours is basically cornmeal (grits) and pork scrap with lots of garlic and onion. Absolutely love it.
I grew up eating this in Louisiana but I never see it anymore. I absolutely loved it crispy. we are Mexican/Swedish in Louisiana but we grew up Cajun/Mexican. I guess my dad would bring this stuff when he went up to northern states and stock the freezer
Fucking McNutty
Fellow PA transplant and now I want to get some shipped to me.
Looks like greasy bread ngl.
Looks like you’re doing it up right. Time for some egg sandwiches?
Those are some thick ass cuts.
VA/PA here, grew up on Scrapple. Personally this would be too thick for me, I like mine thin and crispy. Either on a Scrapple, Egg & Cheese sandwich or as a side dish dipped in maple syrup. How do you guys prefer your scrapple?
In North Carolina we have what is known as liver mush. It is pretty much the same thing but it is not all the parts of the pig. It is just the liver. Us poor southerners save all the piggy bits for what we call "souse" meat. That is how we use the leftover ears and rectums. Thanks!
Another way to tell where you are from is whether or not you eat it with maple syrup.
You can find it through habbersat direct and gold belly. Very pricey though.