Anyone in here like Scrapple?

07sierra8.1 · February 17, 2013

Took my girlfriend to the Diner yesterday morning....I Ordered a side of scrapple, gave my girl a piece but I wouldnt tell her what it was or what was in it till she ate it ...She liked the taste of it, till she knew what it was

Pknitty86 · February 17, 2013

Heard of it but what is it?

fleming442 · February 17, 2013

Heard of it but what is it?

You really don't want to know!

Basically, most "excess" pig parts (head meat, liver, heart, etc.) are boiled down, bones removed, and the meat is strained leaving a broth in the kettle. Then you add corn meal, salt, and pepper, and cook it 20 min. past boiling (some cooks will add some puddin' meat-read on). It then gets poured into pans to cool. To serve it, you slice it off and pan fry to crisp the outside. The meat that was removed is put through a grinder and poured into pans as well; it's called "puddin' ", and tastes similar to sausage and stays soft in texture. We just butchered 12 hogs last month. I've got 14lbs of scrapple in the freezer!

wranglerguy93 · February 17, 2013

Love it. Too bad you can only get it in parts of PA and possible jersey and MD. Need to have some when I get home. My wife just looks at me with one of those looks when I order it at a restaurant. It's gotta be grilled though.

Pknitty86 · February 18, 2013

Interesting I'll try to see if I can find some around here.

wranglerguy93 · February 18, 2013

You may be able to find it, but honestly I doubt it. Unless you find some diner thats owned but a PA dutchman.

fleming442 · February 18, 2013

I had no idea that it was so localized; thought everyone could get scrapple. I guess it's like all our other good eats in these parts: Old Bay steamed seafood, Utz potato chips, and the like. The food must make the cost of living more bearable!

KMGZ400 · February 18, 2013

after being in the restaurant service business for a long time, i would never eat scrapple or let any one i know eat crapple. IMO

yukon25008.1 · February 24, 2013

If your not thinking of what it is when your eating it, It taste good! I like it well done and not so soft in the inside, But it is just made from all the scraps 'scapple'

Z71-K9 · February 25, 2013

Like it with ketchup. We use to joke, sCRAPple! When someone would ask what is in it "crap". Most butcher shops and larger grocery stores carry it here.

fm2176 · February 25, 2013

Love it. Too bad you can only get it in parts of PA and possible jersey and MD. Need to have some when I get home. My wife just looks at me with one of those looks when I order it at a restaurant. It's gotta be grilled though.

I found Rapa brand scrapple in a Food Lion in Savannah, GA just before I deployed. Picked up a package and it was one of the last things I cooked before I finished packing. You can also find it in Central Virginia and Delaware.

I never saw it or pickled souse around the Fort Campbell area. When I lived in Cadiz I found some peppered souse, but having grown up eating the pickled variety it didn't appeal to me.

I had no idea that it was so localized; thought everyone could get scrapple. I guess it's like all our other good eats in these parts: Old Bay steamed seafood, Utz potato chips, and the like. The food must make the cost of living more bearable!

Utz is fairly common. I don't think I've seen them in Georgia, but some stores in Louisiana started stocking them a couple of years ago. Personally, I prefer Herr's Old Bay chips, but they stopped selling them in Virginia years ago. Over the past couple of years they reintroduced single-serving bags of them around the Richmond area. For some reason, though, you can get all the nasty (don't know for sure, they just don't sound right) flavors of Herr's--like baby back ribs--all over the south. They'll get my money when I see the silver bag with the crab.

Forgot to add, even at Manas, Kyrgyzstan they have Herr's chips. No crab chips here either, though.

Scrapple is imppossible to find in South Louisiana, but I can go near the Mississippi border and get pickled souse, at least. Of course, hog's head cheese is little different and is all over the place down there.

Oh, and why am I talking about souse in a scrapple thread? It's made out of pretty much the same stuff.

cobrajet84 · February 25, 2013

never had it. Did see mike rowe make it on dirty jobs though.

fleming442 · February 25, 2013

Of course, hog's head cheese is little different and is all over the place down there.

Oh, and why am I talking about souse in a scrapple thread? It's made out of pretty much the same stuff.

Never heard of souse. Is that the haggis-like dish I was hearing about at the butchering?

There's just something about seeing the parts suspended in gelatin that turns my stomach. No head cheese here! Since it's usually in the deli, is it sliced and put on sammiches?

The best part: I'm munchin' on some scrapple while I type this!

fm2176,thank you for your service, sir!!