scrapple lover.

this goes back to my rugrat years. growing up in PA this was what we eat instead of sausage but there is not much differents between them.
so what can you come up with for a recipe.
please i need help! bones

[coolJ]

Hey Bones, I've heard about scrapple, not quite sure what it is though. You might be able to find a recipe in the JOY OF COOKING, or you could check on google.com. hope this helps.

[mudbug]

Bones,

Click here to browse thru several scrapple recipes.

[ February 27, 2001: Message edited by: cchiu ]

[BBlank]

Hi all (from Phila AKA- SCRAPPLE CENTRAL!)

Take a hint from the name... When I was a kid, we referred to it as "Hoofs & Snouts" Delicous, all the same...

It has to be fried - in a deep fryer is best. The real key is extremely cirspy on the outside and creamy in the middle. Great with eggs and toast for breakfast or pancakes at dinner (OK, I'm weird!)

Let me know, I'll get some dry ice and ship "yous guys" some!
BB

[adenoma]

Scrapple is a Pennsylvania dutch dish. In essence, it starts with a broth made of leftover pieces of pork cut small. It includes liver and tongue. The seasoning for the broth is usually sage and/or thyme. When the pork is thoroughly cooked and tender, cornmeal is stirred into the broth and cooked until it thickens to the consistency of cornmeal mush. It is then poured into a loaf pan and chilled. The chilled scrapple is then sliced and fried in fat. It can be served with gravy or syrup. For a couple of recipes, see "James Beard's American Cookery." In parts of Pennsylvania I have seen commercial scrapple in the refrigerator case of supermarkets.

[Katherine]

Scrapple isn't in any way traditional here, but the local supermarket sells Jones brand in the freezer section. You might want to look in your supermarket, or ask the manager if they can get it for you.

[Pete]

Growing up in a Midwest German family, I am quite familiar with Scrapple. My grandfather eats it all the time. The best way to cook it, once it is made, is to fry it in a cast iron skillet with bacon fat. Then pour maple syrup over the whole thing and serve with eggs.
As for making scrapple, I don't have an exact recipe but basically it is "head cheese" with the addition of cornmeal. For the head cheese you take a whole pig's head and whole it until you can remove the flesh from it, add to that the diced tounge and liver (I stay away from the brains, myself). You then take some of the cooking liquid and mix cornmeal into it and cook it as you would polenta, adding in the meat. Pour it into a loaf pan and cool. You can add any seasonings you want while cooking the head or the cornmeal.

[ March 03, 2001: Message edited by: Pete ]

[born2cook]

adenoma, I dont think that scrapple was invented by the Penn Dutch, it has been a staple dish in the south for years. what Historical evidence do you have to support this????

This gives an interesting insight into the history of scrapple:
http://www.unitedstates-on-line.com/.../scrapple.html

[Pastachef]

OMG, I love scrapple. I'm so glad to read that it isn't snouts and hooves. I never really wanted to know.

[W.DeBord]

Scrapple is served in Amish homes, too. Here's a recipe from Phyllis Pellman Good:

1 lb. pork pudding meat or loose sausage
1 qt. h2o or pork broth
salt and pepper
1 1/2 c. cornmeal
1/4 c. buckwheat flour

Stir pork meat into the rapidly boiling h2o or pork broth. When it comes to a boil slowly add the cornmeal and flour. Stir until thickened, cover and let simmer for 15 min.. Pour into 2 1lb. loaf pans. Cool thoroughly then refridgerate. When scrapple is set, cut into slices then fry in hot greased skillet until browned and crusty...serve with ketchup, syrup or apple butter.

bones
you brought back some great memories with the scrapple. i dont have a recipe but my father always ate it with grape jelly.
please dont forget the porkroll that a staple of pa. too.
take care