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I lived at Ft. Dix for 3 years... 00-03 and frequented the amish market at Columbus Market.... loved to get their bakery items and their meats and such... but when I saw that scrapple for sale and not too far away from it, head cheese.... well.... I just can't get the image out of my head... someone would have to have it cooked, let me eat it, convincing me it was haggis (which I love), or some other thing... then after I ate it, they could tell me it was scrapple. I just can't think of ever tasting it after seeing it raw and goobly-gooked in their case for sale!!! lololololol NO WAY!!!!!
I no longer eat meat but I can't forget how good is a thick fried scrapple sandwich on toast or an english muffin. Also great with scrambled eggs, fried either thick or thin and crispy
I know what scrapple is. It is common in Md, Pa, De as a breakfast meat. I love it. However, I'm looking for how to serve and eat "country puddin'". As a kid in York County, Pa, in the 1950's, we ate something my parents (farmers) called "puddin", it is a meat product. Scrapple fries up nicely. But puddin doesn't fry---it melts as there is no cornmeal in it. We used to eat it spooned over hominy or spread over hotcakes. I know, it looks disgusting, but I loved it as a kid. I'm looking for other ways to serve it.
Its so unnecessary to have these disgusting by products in the food. In Cincinnati, we have something called goetta which most people have never seen and yet we have restaurants that specialize in it. And it was and still is sometimes made with the same leftover parts described above.
I make goetta with pork shoulder and ground chuck that is every bit as good as the stuff others make with lips and heads and intestines and the like. Its all in the seasoning and cooking technique. I am sure I would like scrapple if I set the ingredients. But I'm not eating any reproductive organs from a pig. I'll tell you that right now.
Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.
Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand. A few manufacturers have introduced beef and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base.
Vegetarian scrapple, made from soy protein or wheat gluten, is offered in some places. It is seasoned to be much sweeter than typical meat scrapple.
Ye GADS!
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country pudding
