Scrapple:

Dick · Oct 8, 2016

Last week Scrapple came to mind from years ago in Pennsylvania. That was the first time I had eaten it and really liked it. So, I went to YouTube and found a recipe and made a batch of Scrapple. The recipe I used called for Bratwurst and pork sausage plus all the spices and cornmeal. It turned out really good.
I'm just wondering how many of you eat Scrapple or have eaten it? Anyone who hasn't tried it really should give it a try. People out west have never heard if it as I guess it's a east coast treat and mainly popular with the Germans in Penn.
A great breakfast food.
Dick

Greg1959 · Oct 8, 2016

Dick- Your Scrapple recipe sounds wonderful.

Robin Hood · Oct 9, 2016

I used to make it with some friends. We eat it for more than just breakfast. Once made it with half venison. It was excellent.
Found out a man can get mighty drunk making scrapple as it takes most of the day for a kettle-sized amount.

Rex Simpkins · Oct 9, 2016

I get half a hog every fall and take it to Haas in Delaware and have it made into scrapple and sausage, store bought around here RAPA is the king. Relatives who used to come up from Florida used to carry it home in coolers full

Mike(NEOhio) · Oct 9, 2016

I've heard of it from some W Va guys a long time ago. As I recall, they made it from all the parts you usually throw away. I suppose there are lots of local versions.

larry@stinescorner · Oct 9, 2016

Scrapple is very popular in the PA DUTCH area by us,I have helped make it and it is good! My neighbors grandma really knows how to fry it,,perfectly crispy on the outside,,,delicious!

acrcpa · Oct 9, 2016

We do here, just went to a tractor show in Blain Pa Friday. They sold it by the pan. A lot of good food there. They make ham bean and chicken corn soup in old butcher kettles. I get the fresh sausage sandwich. Last I heard they kill about 14 hogs for this show.

Trkr · Oct 9, 2016

Lol,I'm eating it right now for breakfast with 2 eggs.Also turkey scrapple is even better than regular IMHO.

El Toro · Oct 9, 2016

My wife's parents were from Perry County PA and they made scrapple. Her dad was a good butcher and he helped the neighbors. The neighbors
gave him very nice knife and I think my wife still has that knife. They also made apple butter in a big copper kettle. I think my wife's sister may still have that copper kettle. When the farm was sold that stopped making the apple butter. Some how the metal support ring was lost that supported the kettle. I could've had a ring made where I worked, Hal

Craig45 · Oct 9, 2016

I'am from York County Pa. And grew up on home made scrapple and pudden. Good eating.

Leroy · Oct 9, 2016

I am 73 and from western Ohio from German familys and never heard of it.

TimV · Oct 9, 2016

The local Mennonite bulk store carries John Martin brand scrapple out of PA. It's excellent fried with eggs or even sliced on its own in a sandwich. We've still got a few of the locals who raise a couple pigs for home consumption who will make head cheese, which is basically the same thing as scrapple, though that's also dwindling down as even the home raisers often take the pigs to a butcher now instead of doing them themselves.

Ray(MO) · Oct 9, 2016

I get some for dad at Hy-Vee.

01gentdc · Oct 9, 2016

yep , good stuff ,

Delawaresurfman · Oct 9, 2016

Here's a picture from a few weeks ago I posted, scrapple is by far my favorite breakfast food. Surprising how many have never heard of it or tried it. It's a very regional thing.

Dick · Oct 9, 2016

Turkey Scrapple sounds like a great idea.. Since Scrapple made from pork was what I have eaten, I never thought of other meats one could use. I always cook turkey bones and make turkey soups from the broth but since you mentioned turkey scrapple, I'll sure give it a try. I've got lots of turkey I canned and I'm sure that would work good too. Also, turkey is less expensive than pork. I would think one would put the meat in a blender or food processor and grind into a mush, then add broth or water, the spices and then add the cornmeal and cook until thickened. WOW,, that sounds good.
Thanks for the good idea.
Dick

Rollie NE PA · Oct 9, 2016

I like it. Local restaurant called the Red Rooster has a breakfast called the skillet. It comes in a skillet with home fries with peppers and onions, a layer of scrapple and on top are scrambled eggs and two slices of cheese. Yum!

donjr · Oct 9, 2016

where are you in York County?

makoman · Oct 11, 2016

I am 50 now. Used to live in md. Pop Pop and dad built a cabin in the mountains of central PA. Dad and I would pack up for a cabin trip, leave MD, would stop at the matket in PA for scrapple and eggs. Back then, you could only get it in PA.
45 years later, dad has passed, I bought the cabin from the estate, And I will never forget waking up in the cabin to dad cooking scrapple and eggs.

BarnyardEngineering · Oct 11, 2016

Of course commercially-available scrapple is good stuff. They can't legally use the parts of the animal that REAL scrapple would be made from, and sell it to the general public.

Scrapple has a bad reputation because of what it was originally made from, what would normally be the waste (scrap) parts of the pig. Now it's just good quality sausage with cornmeal mixed in.

Oooh, that gives me an idea. The local Big M grocery store has this awesome country sausage that would make awesome scrapple.

Dr. Walt · Oct 12, 2016

Ya, I'm 70 now and have enjoyed it whenever I could get it; but it's rather scarce here in the Southern Nevada Desert. When I was a youngster growing up in the Los Angeles area, my Dad (who grew up in Philadelphia) worked as a Corporate Insurance Broker and would often travel to the East Coast on business. When he flew back, he always brought back several large blocks of FRESH made Scrapple. Dad always told us kids that the Scrapple was made from the Hoofs, Tails, Ears, and Snouts of Pigs. OH, and don't forget the OINK! , lots and lots of OINK! .

LOL

Doc :>)

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