Scrapple (restaurants, meals, sausages, buy)

[nomoresnow]

You have to give the old farmers credit - they did not waste anything.

[BillyC64]

Drop the "S".....now lose the "ple" at the end.....whats left spells it

[cotterpf]

A brand new place called ROC 'N' GIA'S CAFE, 4334 S. Manhattan Ave., Tampa, FL 33611 has just OPENED! Their theme is a Northern Flare with a Southern Drawl! Jay the owner is great. Origionally from Jersey, he wanted to bring a typical Philly/NJ breakfast to Tampa and he has succeeded! Miss Scrapple and Pork Roll? Goto ROC 'N' GIA'S CAFE ***** (5 Stars)

[karibear]

Originally Posted by miamiman

Without looking it up, do you know what scrapple is?

Supposedly it's nearly exclusive to Philadelphia, Delaware, Central and Southern Jersey, and Eastern Pennsylvania.

When I lived in Central Jersey, scrapple was readily available.

I used to eat it, until I knew what it was made of.

Scrapple is souse with cornmeal added. We used to eat it in St Louis when I was a kid. Also used to be able to buy loaves of cornmeal mush ready to slice and fry at the meat counter, but I haven't seen any of those since I left the midwest.

[jlawrence01]

While I would agree that scrapple and sause are made from the same parts of the pig - namely head meat and scraps, they are fundamentally
different meat products.


Sause



Scrapple




I saw about 50 different types of souse and related products while stumbling through the meat packers of Detroit and have yet to find one that I was willing to try.

[karibear]

Originally Posted by jlawrence01

While I would agree that scrapple and sause are made from the same parts of the pig - namely head meat and scraps, they are fundamentally
different meat products.


Sause



Scrapple




I saw about 50 different types of souse and related products while stumbling through the meat packers of Detroit and have yet to find one that I was willing to try.

The difference is the added cornmeal, at least the way my family made it and the local butchers made it. We ate it both ways.

[Minathebrat]

I love scrapple. I make my own- and I don't have a pig so it's not authentically scrappy lol. I buy a nice bulk sausage and either chicken or pork livers and boil them, keeping the broth, adding more broth if necessary. I season with salt and pepper, sage and chile flakes. I remove the meat and chop really fine, then add it back to the stock. Then I add cornmeal and wheat flour in a 2/3-1/3 ratio to the broth and cook until it reaches mush stage. Then pour it out into a loaf pan and it will solidify the way polenta does. Then slice, dredge in four and tap the excess, fry in butter and serve with maple syrup. It's bomb

[Tracysherm]

I ate scrapple as a kid too. But If we're talking Philly region weird meat products, then PORK ROLL takes the cake!

Mmmm, pork roll & cheese on an english muffin.

[gussie]

I love scrapple.. Haven't had it in a very long time. My Grandmother would make it and we would have it for lunch.. fried with ketchup!

[desert sun]

I've heard of it from TV I think but I dont know what it is.