Scrapple?

[launderess]

There we were, a bunch of girls together gabbing and having coffee talking about the 1970's and "hard times" our parents went through. Anywho the topic turned to the various meals our mothers made to make do with the grocery budget.

Then it happened, someone brought up scrapple. I corrected her and thought she meant "Spam". No she said,it is scrapple and went on to say what was in the stuff. Well I nearly had to unswallow! *LOL*

Does or has anyone actually eaten scrapple? How does one make it? What do you serve it with?[this post was last edited: 5/6/2012-08:07]

 

[limitededition]

scrapple

SCRAPPLE is made with pork and cornmeal cooked together and allowed to set up, then it is sliced and fried. Very good also there is pan pudding which is scrapple without the cornmeal it is heated and poured over fried potatoes or bread etc., like they say there is nothing wasted on a pig.

 

[bosch2460]

Laundress....

I grew up on a farm, and you never wasted anything. I recall mom making scrapple once, I think. It smells like sh** while it is cooking. Then it sets up, and you slice it and fry it crisp. Some eat it with pancake syrup, or with eggs. In my house, it was treated like it was bacon or sausage. I could never bring myself to eat it. You aren't missing much. It is a good way to test your gag reflex, if you ask me.

--Joel

 

[launderess]

Well You Won't Be Seeing It At One Of My Candlelight Su

That is for certain. Though one imagines Onslow would love scrapple!

L.

 

[rickr]

YUK! My mother used to make that shit with Thanksgiving turkey leftovers. It was something my grandmother had made her family for breakfast during the depression days. How I hated that crap. In fact I used to call it "crapple" It was made into a loaf, then sliced off and fryed for breakfasts, with grape jelly smeared on top. YUK!

 

[lordkenmore]

I've heard the name scrapple, but, until this morning, didn't know anything about it.

After reading the Wikipedia article on scrapple, I don't think I'll be having it any time soon. Or ever, for that matter.

Wikipedia article on scrapple (for those with strong stomachs?!?):

Scrapple - Wikipedia

en.wikipedia.org

 

[aldspinboy]

Laundress...
Scrapple is a Phliadelphia staple.
Habbersett Brand is the winner in the supermarkets.
Slice it salt & pepper flour fry in oil or butter.
It is a taste that is not for everyone.
Its more like a liver taste just more
Softer texture inside.
Not my best breakfast food but I like
it twice a year if that.
Darren k

 

[whirlcool]

I actually like Scrapple with breakfast in place of bacon or sausage. I used to have it when I had layovers in Philadelphia. It's a favorite of the Amish too.

We used the be able to find it here frozen like sausage is in the freezer section of our grocery stores but I haven't seen it in at least 10 years.

 

[norgeway]

All!

Scrapple is...is liver mush without the liver, ...Hog head, liver, cornmeal sage, red and black pepper! It is WONDERFUL!! I hate liver, but this is GOOD!, Grew up on it, Donald likes Souse Meat, which is cooked chopped hogs head, vinegar, red pepper sage , you mix it all together, cover it with the broth the head was cooked in, it is full of natural gelatin, put it in the fridge until it sets up, then slice it and eat on crackers!!

 

[launderess]

Souse Meat!?

Ok, there you gone and did it again!

Lay off my reputation girls/guys while I go an unswallow! (again)

*LOL*

 

[launderess]

False Alarm

Haggis, scrapple, and the lot must be an aquired taste. Suppose if one were starving and that was all on offer and or one didn't know what was in the stuff nor around during the preperation....

No, still think wouldn't touch either with a barge pole.

Kippers are as close as one will possibly get.

 

[xraytech]

Oh, I think Scrapple is one of the most vile looking things I've ever seen served for breakfast, Ive never tried it and I plan to keep it that way.

 

Now since Hans mentioned Souse, Every time I go into the slaughter house to take delivery of my meat order it never fails that some elderly person is in there ordering up some Souse, Head Cheese,, or Braunschweiger and just the look of it makes me cringe, Our slaughter house carries Souse in both reular and Hot versions 

 

[norgeway]

You ought to try!

Cleaning a CHICKEN, I will clean and cook a hogs head ANYDAY LOL! Growing up in the "country" as they say in the South, you see a lot of old fashioned things you just will not see in a city, I have helped my Aunt make liver mush many times, and have eaten many old fashioned country dishes, such as pig feet, etc, I have a hog head in the freezer right now , im going to make Don some souse meat soon, his Grandmother made it when he was little and no one else liked it but the two of them..You havent lived until you have tried to saw up a hog head!and take out the eyes and brain before you cook it!! I throw the brain out but my Dad wanted it scrambled with eggs..YUCK! I hate eggs and cretainly wont eat brains and eggs .LOL!

 

[vacbear58]

Scouse

Here in the UK, and particularly Liverpool we have what appears to be a much more plaitable "scouse" - a lamb stew. It is the derivation of people from Liverpool being known as "scousers"

Al

Scouse (food) - Wikipedia

en.wikipedia.org

 

[moparguy]

I will admit to actually liking Scrapple... though I think it is the taste of the spices, not the "meat". It is available in supermarkets in our area (mid Atlantic, including Virginia), and in many restaurants that serve breakfast, as said above, in place of sausage or bacon. And while it is quite unappetizing to think about what it is made from, I am not convinced that it is much worse than many other processed meats, including the bacon and sausage...

 

[launderess]

Bacon ='s Cured Meat

Usually pork. One can handle that without problem

Will give you sausages can be stuffed with anything ranging from offal to medium and better cuts of meat. IIRC the thing started merely as a casing for various preserved meats before the days of fridges. Sausages also are one of the first "fast foods" in that they could be taken on the go as it were.

 

[westingman123]

Scrapple, mmmmmm. Head cheese (souse), mmmmmm.

Spending summers on the grandparent's farm, PRICELESS.

We learned to not waste a thing. Grandma re-used tea bags, an act my Mama hated. But let me tell you, fresh fried scrapple with eggs and baking powder biscuits is a breakfast that makes my mouth water.

Rickr: I imagine scrapple with turkey is awful. It takes the fat from the pork to carry the flavor through. I do believe your Mom was more cost-conscious than mine, and that is saying something.

 

[polkanut]

My grandmother made something very similar to scrapple and it was a family favorite.  She didn't have a written recipe so when she died the recipe went with her.  I guess we're going to have to experiment one of these days.  I can still smell it frying in the cast iron frying pan!

 

[spookiness]

Love it!

I grew up in Delaware near where one brand ("RAPA") is produced. I have heard that other brands are better, but I have not tried them because availability is so regional. RAPA makes a beef scrapple. Not a fan. Likewise Turkey. It is too "wet" and doesn't fry up well without falling apart. A newish Chile Chipotle variety is not bad at all. I live in the Washington DC area now and scrapple is readily available in most supermarkets. I think we might be at the southern edge of the "scrapple belt."

When I travel eat breakfast out, as a fun cultural exercise I always note the menu. The mid-Atlantic region is sort of a border zone. Some restaurants have scrapple, some don't. Some have grits, some don't. It is slightly unusual (to me) when a place has BOTH scrapple and grits, as I love them both! You go a little north, no grits, and too far south, no scrapple.