Scrapple?

[Rustyt1953]

Having cut my teeth on haggis, eel pie, kidney pie, blood sausage, black pudding, tongue and other food magazine cover rejects there is little that I balk at.

I would hate to go through life ordering from a one page menu.

 

[joe44va]

My Grandmother (PA German lady) said they started eating scrapple during the depression because sometimes that was all the meat they could afford.
I still like it, but have never read the ingredient label.

 

[Klagz13]

South eastern PA boy here now living in north eastern Delaware and scrapple is at least a twice a month side dish with breakfast. Someone compared it to Spam: uh no. Not even remotely similar. And to compare it to SOS, which is beef in gravy, is confusing to me. Definitely can see why some people don’t like it. The spice mix is unlike anything else available . Great thread!


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[ACORN]

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.

DWalt, did you see "Slingblade"?
Karl Childers tell you whats in potted meat.

[ame]https://www.youtube.com/watch?v=MFAg-O_ulKg[/ame]

Pretty good movie.

 

[Bakebfr480]

That's the only scrapple I can get in Texas. I grew up in NEPA and I used to get homemade scrapple to have for breakfast. Excellent if it's fried or raw! I always put some horseradish on it when fried! HEB sells that same brand frozen. It smells like scrapple but it sure doesn't taste like what I remember. I was in PA the week before Thanksgiving and I had scrapple every day when I went out for breakfast!

 

[DWalt]

I don't remember the Slingblade scene. Here is what Wikipedia says about ingredients in potted meat:

Armour Star: Mechanically separated chicken, beef tripe, water, salt, and less than 2%: mustard, natural flavor, garlic powder, vinegar, dextrose, sodium erythorbate, and sodium nitrite.

Hormel: Beef tripe, mechanically separated chicken, beef hearts, partially defatted cooked beef fatty tissue, meat broth, vinegar, garlic powder, onion powder, salt, flavoring, sugar, and sodium nitrite.

Libby's: Mechanically separated chicken, pork skin, partially defatted cooked pork fatty tissue, partially defatted cooked beef fatty tissue, vinegar, less than 2% of: salt, spices, sugar, flavorings, sodium erythorbate and sodium nitrite.

The defatted beef and pork fatty tissue sounds especially yummy. I haven't had any potted meat since I was a young kid, don't plan to ever eat it again.

 

[PALADIN85020]

My mom used to make scrapple from a recipe given to her by my dad's mom - she was from Kentucky. We had it about once a month or so when I was a boy, and I grew to love it. Always fried.

Not sure about the store-bought kind, but as I recall the homemade version was made from quality ingredients and was delicious with eggs for breakfast.

My wife still has my mom's hand-written recipe somewhere - coincidence, but I asked her to dig it up yesterday!

John

 

[Rustyt1953]

As I've said before, food no longer scares me:

 

[OFT II]

As I've said before, food no longer scares me:

No, but you just scared hell out of me.

 

[KateB76]

My mom used to make scrapple from a recipe given to her by my dad's mom - she was from Kentucky. We had it about once a month or so when I was a boy, and I grew to love it. Always fried.

Not sure about the store-bought kind, but as I recall the homemade version was made from quality ingredients and was delicious with eggs for breakfast.

My wife still has my mom's hand-written recipe somewhere - coincidence, but I asked her to dig it up yesterday!

John

If you find it and are willing to share, would you please post the recipe? Thank you.

I grew up on fresh scrapple, either from the local butcher or farm, and store bought does not compare!

 

[Texas40]

Weird Ive played scrabble never tried eating it.
Which part are you guys talking about frying?


Ill stick to playing scrabble and eating Chorizo and eggs.


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[brian45auto]

scrapple and eggs
pan pudding over home fries
now thats good eats

 

[PALADIN85020]

If you find it and are willing to share, would you please post the recipe? Thank you.

I grew up on fresh scrapple, either from the local butcher or farm, and store bought does not compare!

I've asked my wife to keep digging for it - if and when she comes up with it, I'll be glad to post it!

John

 

[oink]

I don't remember the Slingblade scene. Here is what Wikipedia says about ingredients in potted meat:........................

The defatted beef and pork fatty tissue sounds especially yummy. I haven't had any potted meat since I was a young kid, don't plan to ever eat it again.

The Armour brand tastes the best.

I always considered that stuff to be poor mans Deviled Ham, but you probably wouldn't eat that either.

 

[Rustyt1953]

Just to drift a bit, when dad took us fishing he always packed rag baloney, Wonder Bread, mustard, Vienna sausages, potted meat, crackers, pork rinds, moon pies and grape nehi.

My brother and I looked more forward to the eatin' than the fishin'.

 

[S&WIowegan]

I like Scrapple

My wife is from many generations of Pennsylvania Dutch(German). We met in Maryland when I was stationed there by the Army in the 60s. I came from IL and didn't know scrapple but the name sort of is a clue. I love the stuff but Iowa doesn't have any even though the largest ethnic group historically is German.

I well remember the brand names RAPA and Parks out of Baltimore neither of which may still exist. It needs to be sliced when very cold and fried in hot fat or it turns to mush which is the primary ingredient. When we visit back east we try to find some.

 

[zeke]

recipe
3 pork butt steaks, 2 ham hocks
2 pieces celery, 1/8 onion
1 rounded TBS black pepper, 1/2 TBS paprika, 1 rounded TBS sage, 1/2 TBS red pepper flakes

-combine above in pot big enough to cover in water and boil 2 hrs
-strain and strip meat while saving liquid and fat
-use food processor to grind up meat and some fat/liquid till thick and "ploppy"
-boil again, then add yellow/white cornmeal and cook until tough to stir and wooden spoon stands straight up. Sorry, never measured it. Pour into molds and refrigerate.

notes-not adding enough fat/strained liquid will mean your scrapple will burn/stick. Adding too much makes fatty mess.Some cook up corn meal ahead of time.

Or just google it for variations.

 

[PALADIN85020]

This is the scrapple recipe as written by my mom in 2000:

John



1 ½ pounds bony pork
1 quart boiling water
2 teaspoons salt

Place this combination into a pan, then cover the pan, reduce the heat and cook until the meat drops from the bones. Strain the broth into a large double boiler top. Grind the meat.

Put one cup corn meal in a pan and add enough broth to make a fairly thick mush. Cook and stir it over direct heat for about 5 minutes. Add the meat. Add two tablespoons of chopped or grated onion, and season the mixture to taste with salt and pepper. Some folks like to add about ½ teaspoon of dried thyme or sage, some fresh nutmeg and maybe a little cayenne pepper.

Cook over boiling water in the double boiler top for one hour. Pack the mixture into a small loaf pan that has been rinsed with cold water. Chill in the refrigerator.

Cut the scrapple into slices about ½ inch thick. Pan-fry the slices until crisp and brown. Unless the pork is very lean, you will need no added fat in the pan.

After frying, season with garlic salt and/or pepper – some people like to pour syrup on the slices. Either way, it’s great for breakfast with sunny side up or poached eggs.

 

[KateB76]

This is the scrapple recipe as written by my mom in 2000:

John



1 ½ pounds bony pork
1 quart boiling water
2 teaspoons salt

Place this combination into a pan, then cover the pan, reduce the heat and cook until the meat drops from the bones. Strain the broth into a large double boiler top. Grind the meat.

Put one cup corn meal in a pan and add enough broth to make a fairly thick mush. Cook and stir it over direct heat for about 5 minutes. Add the meat. Add two tablespoons of chopped or grated onion, and season the mixture to taste with salt and pepper. Some folks like to add about ½ teaspoon of dried thyme or sage, some fresh nutmeg and maybe a little cayenne pepper.

Cook over boiling water in the double boiler top for one hour. Pack the mixture into a small loaf pan that has been rinsed with cold water. Chill in the refrigerator.

Cut the scrapple into slices about ½ inch thick. Pan-fry the slices until crisp and brown. Unless the pork is very lean, you will need no added fat in the pan.

After frying, season with garlic salt and/or pepper – some people like to pour syrup on the slices. Either way, it’s great for breakfast with sunny side up or poached eggs.

Thank you for this! I will give it a try.

 

[CAJUNLAWYER]

This is the scrapple recipe as written by my mom in 2000:

John



1 ½ pounds bony pork
1 quart boiling water
2 teaspoons salt

Place this combination into a pan, then cover the pan, reduce the heat and cook until the meat drops from the bones. Strain the broth into a large double boiler top. Grind the meat.

Put one cup corn meal in a pan and add enough broth to make a fairly thick mush. Cook and stir it over direct heat for about 5 minutes. Add the meat. Add two tablespoons of chopped or grated onion, and season the mixture to taste with salt and pepper. Some folks like to add about ½ teaspoon of dried thyme or sage, some fresh nutmeg and maybe a little cayenne pepper.

Cook over boiling water in the double boiler top for one hour. Pack the mixture into a small loaf pan that has been rinsed with cold water. Chill in the refrigerator.

Cut the scrapple into slices about ½ inch thick. Pan-fry the slices until crisp and brown. Unless the pork is very lean, you will need no added fat in the pan.

After frying, season with garlic salt and/or pepper – some people like to pour syrup on the slices. Either way, it’s great for breakfast with sunny side up or poached eggs.

How in the hell can that NOT taste good. Add some pork liver and substitute rice for the corn meal and you have a pretty good boudin recipe