Scrapple?

Oink, why would you eat grits with scrapple? Scrapple is mostly corn meal to begin with.
Because it has a fairly similar flavor profile to liver pudding or mush. I use it as a liver pudding substitute because it's easier to find in S. Fl. where yankees have taken over. Grits are good with most anything that has a good flavor. Grits, fried eggs and scrapple really isn't bad at all. The only brand of scrapple I know is what they sell frozen at Publix. Habbersett brand. According to the label it has more pork stock, pork and pork skins than it does cornmeal or wheat flower, followed by hearts, liver and tongues. Liver pudding, Neese's brand, is broth, then livers, cereal (corn and wheat) and then pork. A much higher liver content and flavor but the scrapple does have the same flavors just balanced differently. Kinda the same stuff. BOTH GOOD WITH GRITS!
 
scrapple is similar to English white or black pudding goes good with bubbles n squeak and wash it all down with a pint or two of Guinness.....
 
I grew up eating everything that was put in front of me, and liking nearly all of it, including creamed sweetbreads on toast. I never cared for calf brains and eggs, but that was a rare exception. Never tried chitterlings till I was an adult, and didn't like them boiled with greens, but I might try them deep fried someday.

I ate souse and head cheese as a kid, and still like them. I'm also fond of cornmeal mush, fried. And before you sneer, that is the polenta you pay for in nice Italian restaurants.

I never tasted scrapple till I went to visit my son in Philly. I ate it for the first time as part of a wonderful breakfast in a real blue-collar diner. I loved it.

Goetta was a late discovery too, and I'm crazy about it. I fry it crisp, and sometimes pour syrup over it. I like it as well as sausage or bacon, and even prefer it over scrapple.

There are so many delicious, nourishing foods made with the innards and scraps of animals, classics that can be found in most of the world's great cuisines, that I really feel sorry for people too squeamish to even try them.
 
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Back when I was a kid, my mom sometimes fixed potted meat sandwiches for my lunch at school (otherwise it was usually bologna or PB&J). Potted meat (wonder how it got that name?) came in small cans and is still found on grocery store shelves. I am not sure what's in it but I doubt it is ground-up filet mignon.
 
I was born and raised in the Pacific Northwest (Oregon) where scrapple is mostly unheard of, but my grandfather (born and raised in Maryland) told of how much he had enjoyed it growing up. While visiting his brother and sister-in-law (my great uncle and aunt) in Baltimore as a young soldier in '73 - '74, my aunt fried up some scrapple for me and I liked it - a lot! She sliced it about 1/4" thick and very cold, dredged it in an egg wash and crushed saltine crackers, fried it hot and quick to get it crispy, and served it along with eggs and home fries. Mmmm...

I've had it only a few times since then, and I think it's about time I learn to make my own. if I find a decent recipe I may post it.

Enjoy your first try!
 
Pretty good stuff. It makes an acceptable substitute for N.C, liver pudding or mush. Goes great with grits and over easy eggs. It actually can make a pretty good sandwich. I like it fried kinda hot so it gets crispy edges. If you fry it on lower heat it just melts into a puddle. Thanks to all of the yankees in the area I can find it frozen at Publix. I wish they carried liver pudding. Never hat that Goetta stuff.

Try contacting Neeces sausage company in NC.1800 632 1010.They may freeze and ship you a case .Their liverpudding and sausage is only beaten by homemade in my opinion.If they won’t try a local independent grocery store but speak directly to the meat department manager .
 
Good memories of old time hog killings on cold mornings .If you have never seen where your meat comes from by comes from I’m talking from on the hoof to on the stove you haven’t lived.And if you have never had a stewed hog liver and onions over hot bisquites and the liver was in the hog just a couple of hours before you have missed a treat.
 
Don't recall if I had Hog liver.
Have had Calf Liver and Brains.
And of course I've mowed down Deer Liver and Heart out at Deer Camps.
 
Leon asked
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?

Not the same Leon. My dad ate souse sandwiches and it had all sorts of tripe, pig snout, tongue and etc pressed into a gelatinous block, sliced thin like lunch meat and ate cold. At least that is how it's made here in Pa. He loved it but me not so much.

John
 
Make my own and use real meat and can control amount of fat in it. Hog stomach is just something to put the stuffing in.

Grandparents were from Lancaster County/Philly area and we grew up eating all sorts of delicacy's.

The best was Lebanon sweet bologna.
 
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...

Actually I'm pretty sure Fields was born in England. I don't recall how old he was when he came to this country, and he may have settled in Philadelphia. I don't remember--need to look that up.
 
Try contacting Neeces sausage company in NC.1800 632 1010.They may freeze and ship you a case .Their liverpudding and sausage is only beaten by homemade in my opinion.If they won’t try a local independent grocery store but speak directly to the meat department manager .
I actually have a small brick of Neece's in my freezer. I get it smuggled down occasionally. I actually found on their web site awhile back where they would ship but it crazy expensive. I used to stop and bring some back on my way home from visiting my Mother when she was in Linchburg Va. but she's gone now.There also used to be a S.C. version that could be found that was made with rice instead of corn but I haven't seen that stuff in many years.
 
Sure makes my scrambled eggs, fried potatoes, cheese and sausage burrito and salsa sound awfully tame. Reminds me of the two guys at a cafe in west Texas, one guy orders calves tongue, the other guy gags and says he couldn't eat anything that came out of a cows mouth. Just bring me a couple eggs.:eek:
 
Here in Warsaw on the plains, the town runs on head cheese (yum!) and kiszka (blood sausage- double yum!). Menudo ( Mexican tripe soup) or Flaczki (the Polish version) are cold weather staples.:D
 
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First time I ever ate it was when I took a Marine Corps buddy to see his folks in West Virginia on a road trip.

As far as I know it was served there in just about in every mom and pop restaurant that served breakfast that we ate at.

I have been back to West Virginia numerous times and always try to get a little Scrapple every time I'm through there.

I think I may have even called it spackle a time or two! Growing up a poor Texas kid, scrapple did not bother me a bit and I found it quite tasty.....then again hot dogs, bologna, vienna sausages, chicken nuggets, etc., don't scare me either. I guess it's how you are raised.

Dale
 
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