Scrapple?
- Thread starter Kanewpadle
- Start date
Alk8944
US Veteran
Make it yourself and you don't have to worry about what is in it! Besides, it can be too hard to find west of the Mississippi. Some cookbooks have recipes, "The Boston Cooking School Cookbook" aka Fannie Farmer for one.
Oink, why would you eat grits with scrapple? Scrapple is mostly corn meal to begin with.
Oink, why would you eat grits with scrapple? Scrapple is mostly corn meal to begin with.
HOUSTON RICK
Member
Goetta is what my great, great grandparents, great grandparents and grandparents used for their weekly protein on Sunday breakfast. It was cheap enough that they could buy it once a week as a "treat" for Sunday. Good stuff. I was lucky enough to catch the tail end of this custom.
Last edited:
In my opinion, scrapple is a great alternate breakfast meat. Cut it in quarter inch slices, coat in flour, and try in an only skillet until crisp!
An added bonus is that ISIS followers will keep their distance.
An added bonus is that ISIS followers will keep their distance.
DWalt
Member
There is a story, probably true, about the 1930s-40s comic actor W. C. Fields. He was originally from Philadelphia, and the area around Philly is where most of the scrapple lovers live. The story is that he loved scrapple enough that he had it shipped weekly from Philadelphia to his Hollywood home. I don't know how they kept it from spoiling during shipment back then. I had scrapple once, unknowingly, many years ago (fried), never had the desire again. In Texas, Menudo (sort of a soupy stew) is a big deal, mainly among Hispanics, not so much among Gringos. It's considered sort of a cure-all for everything that ails you (especially hangovers), sort of like chicken soup is in Jewish homes. I have eaten it only twice, both times because the circumstances under which it was offered would not allow me turn it down. There was a period back in the "Mad Cow Disease" scare when tripe (beef stomach) was not available to make it. Apparently "Mad Cow Disease" could be spread to humans by eating tripe from infected cattle. That is no longer the case. Some local supermarkets sell ready-made Menudo in the large restaurant-size cans. I have not seen scrapple (at least under that name) for sale in a Texas store, but I'd bet it could be found if I looked for it hard enough. But there is something probably similar to scrapple called Chorizo, a Mexican sausage which is popular among Hispanics in Texas.
Regarding sweetbreads, there is another Hispanic culinary creation popular in some parts of Texas, and probably in other areas where there is a large Hispanic presence, and that is Parillada. It is simply a platter containing a variety of grilled meats, which often includes sweetbreads. On the occasions I have eaten at a Parillada, I have avoided the sweetbreads. And then there is Lengua and Ojos, often used as meat fillings for tacos, enchiladas, burritos, etc.
Regarding sweetbreads, there is another Hispanic culinary creation popular in some parts of Texas, and probably in other areas where there is a large Hispanic presence, and that is Parillada. It is simply a platter containing a variety of grilled meats, which often includes sweetbreads. On the occasions I have eaten at a Parillada, I have avoided the sweetbreads. And then there is Lengua and Ojos, often used as meat fillings for tacos, enchiladas, burritos, etc.
Last edited:
lawandorder
Member
Menudo is the only Mexican food I have ever met that I could not stand.
Bad also.
Bad also.
Excellent if it comes from a good source. I use a local butcher whose recipe I really like. Others run the full range from pretty good to terrible.
I like it cut thin and cooked until somewhat crisp. Sometimes maple syrup or Kings syrup goes well with it. I also like cornmeal mush, but it's gotta be made with Brinser's roasted cornmeal.....
I like it cut thin and cooked until somewhat crisp. Sometimes maple syrup or Kings syrup goes well with it. I also like cornmeal mush, but it's gotta be made with Brinser's roasted cornmeal.....
deadin
US Veteran
I'm amazed that noone has mentioned haggis.......
31FordA
Member
Being a Philly native I’m familiar with scrapple. My Dad loved scrapple, but he would only buy Habbersetts Scrapple. He would slice it thin and fry it until it was crisp and cover it with spicy ketchup. I didn’t care for it. Of course, I love Taylor’s Pork Roll, fried in lots of butter. Dad didn’t care for that.
Scrapple
Love it, eat it about once or twice a month. I know whats in it but I still like it. Its an eastern Pennsylvania delicacy. I like a lot of catch up on it.
Love it, eat it about once or twice a month. I know whats in it but I still like it. Its an eastern Pennsylvania delicacy. I like a lot of catch up on it.
Scrapple isn't as bad as most make it out to be. Doesn't need to be floured, just cut it 1/4 to 3/8th inch thick and fry until browned then flip and do the other side. Resist turning it too early or you will end up with a pile of mush.
Basically it's made from the broth left over in the butchering kettle that has been thickened with corn meal or flour and seasoned. Yes, there were itty bitty bits of meat, organs and other body parts floating around in that broth but it was a way of getting the most oink out of a pig. Certainly no worse than a chicken nugget bought at any fast food joint nowadays.
This is the time of year when, if you are lucky enough to know someone who butchers their own hog, you can get the really good stuff. I've been fortunate enough to have many pans of fresh scrapple given to me by different folks, and they were all good.
John
Basically it's made from the broth left over in the butchering kettle that has been thickened with corn meal or flour and seasoned. Yes, there were itty bitty bits of meat, organs and other body parts floating around in that broth but it was a way of getting the most oink out of a pig. Certainly no worse than a chicken nugget bought at any fast food joint nowadays.
This is the time of year when, if you are lucky enough to know someone who butchers their own hog, you can get the really good stuff. I've been fortunate enough to have many pans of fresh scrapple given to me by different folks, and they were all good.
John
Live in the Midwest but grew up in the east. Whenever we visit relatives in Pa. we always pick up a loaf to bring home. The trick to cutting & frying it is to not let it completely thaw before slicing or it will just be mush & like others say frying it in hot oil till crispy on the outside. Anyone who doesn't like it is a culinary barbarian (lol).
Well, I like fried scrapple with eggs, Menudo soup with out hominy and tripe with a good marinara sauce.....
Strange for an old Italian guy.
Strange for an old Italian guy.
Ole Joe Clark
Absent Comrade
I remember my Mother making souse meat or "press" meat from hogs head. And I have eaten it on occasion. Is that the same as scrapple? My parents didn't waste anything. We had chitlins, cracklin cornbread etc.
Have a blessed day,
Leon
Have a blessed day,
Leon
Or the original barbacoa from South Texas and points south.
You bet. Just add some Geauga County, Ohio maple syrup on the scrapple and you're in business.
DWalt
Member
No part of the meat in a cattle head goes to waste in South Texas. In some areas along the lower Rio Grande valley, entire cow heads can be seen in butcher shops and supermarkets. When I was living in Laredo in the early 90s, I had some connections with a fairly large cattle slaughterhouse located there. Most of the processed meat went out to supermarket chains and wholesalers located outside the immediate area, but all of the severed cattle heads, several hundred per day, were sold right in Laredo. And consumed there.
Last edited:
My paternal grandmother used to serve these boiled scraps by themselves. It was what we called liverwurst back then, as opposed to what is sometimes called goose liver or braunschweiger. We also had something called pon hoss that was similar to scrapple, but was made with buckwheat flour instead of corn meal. I used to say that my grandmother's liverwurst was scrapple's cousin and pon hoss was its half-brother.
My pop use to feed us sweetbreads. He sauteed them lightly in butter. They were a soft, pale grey, with roughly the same consistency as scrambled eggs or custard. I loved them, so when I saw them on the menu in a San Francisco restaurant I ordered them. They were nothing like Pop’s, fried until crisp, with a strong tangy flavor. They were okay, I guess, but not at all what I had expected.
When I said something to the waiter, he was very condescending to this 15-year-old kid. I had not yet developed any skill at dealing with insolent waiters at that point, so the evening was not pleasant.
I am okay with tripe, but not a big fan. There was one Chinese restaurant I would go to with pop, who loved the stuff. I had to lobby him to limit himself to one intestine dish so I could get a little more variety. Nothing wrong with hominy though. I will eat pozole every chance I get. Really good, well-seasoned posole is a real treat.
I don’t think I have encountered scrapple, but I don’t see why anybody who would eat hot dogs should balk at it.
When I said something to the waiter, he was very condescending to this 15-year-old kid. I had not yet developed any skill at dealing with insolent waiters at that point, so the evening was not pleasant.
I am okay with tripe, but not a big fan. There was one Chinese restaurant I would go to with pop, who loved the stuff. I had to lobby him to limit himself to one intestine dish so I could get a little more variety. Nothing wrong with hominy though. I will eat pozole every chance I get. Really good, well-seasoned posole is a real treat.
I don’t think I have encountered scrapple, but I don’t see why anybody who would eat hot dogs should balk at it.
Last edited:
amazingflapjack
US Veteran
Some insight into the contents lies in the name, "SCRAPle."
