I know that many of you delight in this Pennsylvania Dutch delicacy. I've never tried it myself. Hog offal is not my idea of a good meal. Tell me I'm wrong.
Today's one-liner: "The shortest way to the distinguishing excellence of any writer is through his hostile critics." Richard LeGallienne
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Wednesday, November 09, 2022
8 comments:
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First off - you absolutely have to respect a food that has the word "crap" in it. The eye lids, lips, ears, tail and sphincter are the most delicious parts!
ReplyDeleteIn all seriousness, I was raised on the stuff and love it, its the first thing I look for at a diner. Slice it about half an inch thick, fry it in a pan for a few minutes so its crisp on the outside, soft in the middle... Great with hot sauce and/or ketchup or even maple syrup.
My husband makes it using a recipe from his grandmother. No organ meats or offal, just pork and cornmeal with herbs. Made that way it is quite palatable, especially when slices are dipped in flour and fried.
ReplyDeleteVery good fried on a grill after dipped lightly in flour. Serve with eggs over easy and make sure you dip each bite in some egg yolk. Scrapple made with deer meat also is tasty. Never added maple syrup but that is popular. I do like good, toasted cinnamon bread with it. I slice the scrapple and wrap individually and freeze. Nothing better on a cold winter day after shoveling snow to come back in and make this. Better yet, someone makes it for you while you warm up. Now I have to make a run to the store to pick some up. Let it snow!
ReplyDeleteBernie, here's all you need to know:
ReplyDelete1) All around a pig's ass is pork.
2) All around a sheep's ass is ewe.
God bless.
you're wrong. almost as good as haggis
ReplyDeleteMy father used to make our scrapple when we lived on a small farm in Slatington. The secret to making good scrapple is in the stock. You take the bones and boil all the meat off them. Then you take the cuts of meat that wouldn't make a good cut of meat for the dining table and grind them up and add them to the stock. Then if you want scrapple that taste good and won't fall apart in the fry pan, you use BUCKWHEAT FLOUR not cornmeal to thicken the stock (cornmeal is cheaper, buckwheat is better). Awesome is the only word for this finished product. No Pennsylvania dutchman worth his salt would substitute his buckwheat flour with cornmeal. I make it using deer meat and it is awesome. My friends do likewise. Try it.
ReplyDeleteThe Pa Dutchmen have a saying.....when making scrapple we use everything from the pig but the squeal.
You’re wrong. Find some made like 9:39 and cook it just like 10:59 (I’m a maple syrup guy- the savory/sweet combo is dee-lish) We will be enjoying some of Speers butcher shop scrapple at the penn state game Saturday morning! If you haven’t been to Speer’s, you’re missing out on a great old-school butcher shop.
ReplyDeleteApple butter is the only topping worthy of scrapple!
ReplyDelete