Scrapple Yes or No? (1 Viewer)

[Emlee]

I grew up in Philly and never liked Scrapple.

Also growing up as an Italian in Philly pasta sauce was always called gravy.

 

[JMR]

I hear ya! When my ex said he was cooking chicken livers I'd make sure to stay far away from the house, the smell would knock over a buffalo!

LOL.....it goes back generations in my family....my Dad would skip church and cook liver for his breakfast. I must have learned the escape trick from Mom.

 

[weaver2]

I'm kinda surprised...I thought Pittsburg was close enough to Ohio (Lots of Amish in Ohio) that it would be common there. Who knew?

Scrapple came to the US with German immigrants. The original German recipe used all buckwheat flour which gives scrapple its dark grayish look. Cornmeal was an American addition. Buckwheat was the poormans flour. The Amish adopted it probably becuse it was a thrifty way to use up organ meats at pig butchering time. It came to Oregon via the Germans settlers in the 1880s.

 

[ttwtt78640]

What is the difference in the ingredients of sausage and scrapple?

Scrapple is pork ‘parts’ loaded (mixed?) with cornmeal and has different seasonings in it.

 

[Hari Seldon]

I spent a few years in Pennsylvania, attending school. My first exposure was “No F’n way!” If it is crisped up in the pan and sliced thin, it is a great addition to eggs and toast. Scrapple seems to be a regional taste, Pennsylvania and south to North Carolina. Anyone else like the “everything, but the squeal” offering? Or offal………

If you like it where are you from and where are you now?

No. That is all.

 

[Lovebug]

A LOT! Scrapple is finely ground and mixed with mild seasonings and cornmeal and compressed in a mold. Comes out like a small loaf that you slice and fry. Totally different texture and seasonings from sausage. Sausage extrudes lots of fat, scrapple extrudes almost no fat.

Since you spent time in Amish country, did you ever try Shoo Fly pie? Another Amish staple made with molasses.

My Amish friend made Scrapple and I didn't find it at all offensive. I knew she was neat and tidy in the kitchen.

 

[instagramsci]

Grew up in PA, now live in NJ.

I’m not a scrapple person but I’ve learned to bite my tongue because people LOVE IT here.


I also stay out of the “Taylor ham” vs, “pork roll” debates.

I like a pork roll, egg, and cheese breakfast sando

 

[instagramsci]

Scrapple is pork ‘parts’ loaded (mixed?) with cornmeal and has different seasonings in it.

Trimmings, liver, heart, meat from around the head

Personally scrapple is the most tolerable way I've ever eaten liver or heart

 

[Lovebug]

Scrapple is pork ‘parts’ loaded (mixed?) with cornmeal and has different seasonings in it.

Boudin is made with rice.
There are so many sausage varieties out there.

List of sausages - Wikipedia

en.wikipedia.org

Around here people like Slugburgers. Yeah, I know, it sounds gross. It is just meat with a filler.
https://www.allrecipes.com/recipe/8389572/mississippi-slugburger/
So, is it a burger?

 

[justabubba]

livermush, from neeses
ate until 12 when i read the ingredients
remumed again when future father in law cooked them for breakfast

clveland son in law enjoyed them years ago
he's not so fond of fried bologna

 

[OlNate]

I spent a few years in Pennsylvania, attending school. My first exposure was “No F’n way!” If it is crisped up in the pan and sliced thin, it is a great addition to eggs and toast. Scrapple seems to be a regional taste, Pennsylvania and south to North Carolina. Anyone else like the “everything, but the squeal” offering? Or offal………

If you like it where are you from and where are you now?

I've never tried it, buy my roots are German, I grew up eating lips and assholes, so I'd love to give it a try.

Sounds like a cross between liverwurst and spam. Is that roughly accurate, or nah?

 

[Rexedgar]

Scrapple is pork ‘parts’ loaded (mixed?) with cornmeal and has different seasonings in it.

…ad sausage is “pork parts” wrapped in intestines.

I've never tried it, buy my roots are German, I grew up eating lips and assholes, so I'd love to give it a try.

Sounds like a cross between liverwurst and spam. Is that roughly accurate, or nah?

That’s a fair analogy. Scrapple has a unique flavor and is best thinly sliced and browned to a crispy outer layer. All three, liver wurst, spam and scrapple are a once in a while ‘treat.’
There was a pork roll thread a little while ago. The missus picked a package of it, (pork roll,) up a few weeks ago. I had never had it and I didn’t care for it. People have compared that to Spam and I like Spam.

Blood sausage? NOPE….and I love German intestine wrapped goodies!

 

[ttwtt78640]

I've never tried it, buy my roots are German, I grew up eating lips and assholes, so I'd love to give it a try.

Sounds like a cross between liverwurst and spam. Is that roughly accurate, or nah?

Scrapple has more (cornmeal or flour) filler and less meat.

 

[Rexedgar]

Scrapple has more (cornmeal or flour) filler and less meat.

Y’all call it “liver mush.”

 

[OlNate]

…ad sausage is “pork parts” wrapped in intestines.

That’s a fair analogy. Scrapple has a unique flavor and is best thinly sliced and browned to a crispy outer layer. All three, liver wurst, spam and scrapple are a once in a while ‘treat.’
There was a pork roll thread a little while ago. The missus picked a package of it, (pork roll,) up a few weeks ago. I had never had it and I didn’t care for it. People have compared that to Spam and I like Spam.

Blood sausage? NOPE….and I love German intestine wrapped goodies!

haha, yeah, blood sausage is a bridge too far for me as well.

Head cheese, on the other hand, is heaven - especially cut into thick slabs, dropped in a bowl with vinegar and salt and pepper.

And teewurst (defined as "a German-style sausage made by Schaller and Weber. Made from minced raw pork and bacon, seasoned, smoked and packed in moisture proof casing")....I can't get anyone in my family (wife and son, not brought up on lips and assholes) to even try it, but that is heaven.

Anyway, thanks for the explanation, I'll definitely give this a shot if I run into it.

 

[Minerva]

I have never lived where it is offered but would like to try it sometime.

 

[Boots]

I've never tried it, buy my roots are German, I grew up eating lips and assholes, so I'd love to give it a try.

Sounds like a cross between liverwurst and spam. Is that roughly accurate, or nah?

Hmm...maybe. It has more of the texture of liverwurst. Not so much spam. It's almost as though you were to flour dip the liverwurst, if that makes sense. With more bold spices.

 

[Boots]