It's whats for breakfast this a.m.
Just for Sip!
http://www.google.com/imgres?imgurl...a=X&ei=jdgtTJGrBIL-8Abu5KGxAw&ved=0CEcQ9QEwCQ
Just for Sip!
http://www.google.com/imgres?imgurl...a=X&ei=jdgtTJGrBIL-8Abu5KGxAw&ved=0CEcQ9QEwCQ
Kunzler Scrapple
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Revolver-time
Member
I'm displaced from Maryland down hear to Savannah Georgia. Folks down here don't know about scrapple. I miss it bad. I did have my Aunt send me down some Taylor's Ham for my birthday. Fried Taylors on white bread with a little mustard is slap your momma good!
Mmmmmmmmmmmm!
Who doesn’t love hog offal in their cornbread pudding?
Who doesn’t love hog offal in their cornbread pudding?
CAJUNLAWYER
Member
Man...Think I'll stop by the meat store and get a link of boudoin for breakfast this morning.....Offal at it's finest 
Jst1mr
Member
Anyone care to save me a Google and enlighten a poor midwesterner as to aforementioned "Scrapple" ???
diamonback68
US Veteran
I got misplaced farther south then you from Maryland to Florida. I never was too hot on the scrapple, but I sure miss the Taylor's Pork Roll for breakfast and sammiches.
I learned to love scrapple from my dad, who cooked up batches of it from time to time. He learned how to do that from his Kentucky forbears.
Sunny side up eggs and lots of scrapple seasoned with plenty of garlic salt and black pepper! Absolutely nothing finer for breakfast...
Here's a recipe pretty close to the way my dad made it:
Ingredients:
Preparation:
Cook back bones in boiling water until the meat can be pulled off the bones with a fork and minced up. Gradually add meal, flour and seasonings to the back bone mixture. Slowly cook, stirring in dry mixture until thick. Pack mixture in a loaf pan and cool. Store in refrigerator.
When ready, cut slabs from the mixture about the size of a deck of cards and fry in oil. Serve with salt, garlic salt, and/or pepper at the ready and season to taste. Enjoy!
Sunny side up eggs and lots of scrapple seasoned with plenty of garlic salt and black pepper! Absolutely nothing finer for breakfast...
Here's a recipe pretty close to the way my dad made it:
Ingredients:
- 2/3 c Corn meal
- 3 c Boiling water
- 4 lg Pork back bones
- 3/4 ts Salt
- 2 ts Sage
- Red pepper; small amount
- 1/3 c Flour
- Oil for frying
Preparation:
Cook back bones in boiling water until the meat can be pulled off the bones with a fork and minced up. Gradually add meal, flour and seasonings to the back bone mixture. Slowly cook, stirring in dry mixture until thick. Pack mixture in a loaf pan and cool. Store in refrigerator.
When ready, cut slabs from the mixture about the size of a deck of cards and fry in oil. Serve with salt, garlic salt, and/or pepper at the ready and season to taste. Enjoy!
deadin
US Veteran
Offal is well named.....
mkk41
US Veteran
A Pennsylvania Dutch delicacy. Sometimes called 'pig mush'. It's all the stuff left over from a pig that wasn't good enough for hot dogs. Everything but the 'squeal'. It's ground fine , mixed with corn meal and baked into loaves till it gels and binds. Slice it up and fry it in butter till crispy. Yum-yum!
Ya gotta read what Wiki has to say! http://en.wikipedia.org/wiki/Scrapple
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Jst1mr
Member
I bet I would have liked it had I not asked too many questions....
***gots.
http://en.wikipedia.org/wiki/***got_(food)
Joe
http://en.wikipedia.org/wiki/***got_(food)
Joe
mkk41
US Veteran
Actually , most people will give ya one of two answers;
1. nobody knows
2. you don't want to know
Smells like spice and tastes like liver. Grandma Sands used to fry it in the cast iron skilett over the wood/coal stove and serve it to us with maple syrup so we'd eat it. Now a great memory taste to a time back then.............
The Last Standing Knight
Member
This thread...
...has taken my appetite and stood it up in front of a firing squad.
I may never eat again...
...has taken my appetite and stood it up in front of a firing squad.
I may never eat again...
Waldo
Member
I grew up in the Maryland suburbs of Washington, D.C. Have always eaten scrapple. Thought every one did. Try a scrapple, egg, and cheese sandwich on whole wheat with lettuce, tomato, and mayo some time. I recommend it highly.
rlsbee
Member
mmmmm...mmmm. I get it from one of the local Amish markets. Great breakfast food.
mike from st pete
Member
Delaware Valley
Seeing that I'm from South Jersey and a Pork Roll and Scrapple eater from way back. Now I'm living in Florida and very seldom see either for sale in the markets and most times the Scrapple is frozen.
My favorite for breakfast was scrambled egg and scrapple on toast. Lunch would be American cheese pork roll on a hard roll with a bit of Gulden's hot mustard. One cannot even get a good hard roll in Florida, but I'm not going back to Jersey, ever.
Seeing that I'm from South Jersey and a Pork Roll and Scrapple eater from way back. Now I'm living in Florida and very seldom see either for sale in the markets and most times the Scrapple is frozen.
My favorite for breakfast was scrambled egg and scrapple on toast. Lunch would be American cheese pork roll on a hard roll with a bit of Gulden's hot mustard. One cannot even get a good hard roll in Florida, but I'm not going back to Jersey, ever.
Oh yea, yum.
mkk41
US Veteran
If ya think Southerners find scrapple unappealing , you'd be surprised how many locals/ PA Yankees have a hard time with biscuits and gravy.
