Some of those same German settlers migrated to North Carolina in the 1750’s and gave the world Liver Mush. Very similar, just limited to liver instead of offal. One might consider that an improvement, lol.
For those of gentle palate, and children not very fond of pork, the alternative to scrapple is fried cornmeal mush. Properly prepared, then fried in bacon grease or vegetable oil, with some maple syrup on top, it is a much milder companion to scrapple.
In my part of Penna, the home butchers cooked the scrap part of scrapple and poured it into pans and covered it with melted lard for preservation. This was commonly called puddins.
>p<This was heated for breakfast along with cornmeal mush. The mush was mixed on the plate with the puddins. Eggs and potatoes were also served. The left over mush was cooled in pans so that it could be fried for lunchtime ‘dinner’ or evening ‘supper’ served with molasses or if desired some more puddins.
That's actually about as good a definition of "American" as one could ask for.
Lamh Foistenach Abu! Heart attack on a plate..that’s eat’in!!!!
sweepings, that’s what goes in scrapple.
Bridgeville Delaware has an Apple/Scrapple festival at the end of summer!
Scrapple sandwich on white bread with american cheese ketchup, add a fried egg if it’s breakfast time. mmm mmm good.
Personally I prefer Rappa brand.
How about some chicken rivvel soup on the side and shoo fly pie for dessert?
Seriously.. having been to several food magazine photo shoots I could here a conversation for these pics that might go something like this:
Food Stylist: “what are we shooting today ?”
Director; “Scrapple”
Food Stylist; “What’s Scrapple.”
Director; “You don’t want to know, just make it look good.”
The Scrapple I buy acutally lists pig snouts as ingredients. I love it.
Delicious!
The parts of the pig that aren’t suitable to be shrink-wrapped go into sausage. The parts of the pig that aren’t suitable for sausage go into scrapple.
Yum! In the South we chop it up and mix it in with the scrambled eggs. At least that’s how my mother from Alabama made it. Now I’m have to put some on my shopping list.
Yep...back in training days, I roomed with a guy from Kennett Square, PA (not surprising, he was a Quaker). Learned a few things from him: scrapple and eggs, where the best mushrooms come from and how to make a good martini.
I must say, this scrapple looks quite tasty.
Try scrapple on toast with yellow mustard. Delightful!!!
Got tears in my eyes just looking at those pictures, I haven’t had scrapple in YEARS!
I grew up in South Jersey and have lived in Texas since ‘79.
I miss scrapple, Tastykakes, good pizza (the kind made by Italians that can barely speak English) and a really good tomato.
A Cheddars restaurant opened in Katy last year so I can get a really good cheese steak sandwich.
Other than missing a few things I do love Texas!