Yum yum - SCRAPLE- yum

How do you guys cook your scraple?

I take it out of the wrapper and throw it in the trash. sorry, I am from philly and all. But, I hate scrapple. I am weird. At least that what all of my family say. I'll take a dozen sausage links anyday though

rico* said:

I take it out of the wrapper and throw it in the trash. sorry, I am from Philly and all. But, I hate scrapple. I am weird. At least that what all of my family say. I'll take a dozen sausage links anyday though

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How can you be from Philly and not eat Scrapple?
Thats like sayin' the best soft pretzel are not the ones you get from the guy after the football game yelling"what the fuck - three for a buck" and waving a handful of cold pretzels.

Bump for Bleedgreen!

What the hell's a scrapple?

saturn said:

What the hell's a scrapple?

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LOL -
Scrapple is the unique creation of the Pennsylvania Dutch, and therefore only quasi-American as the immigrants combined their German heritage with New World ingredients. The term "Pennsylvania Dutch" is a corrupted form of Pennsylvania Deutsche, mostly transplanted Rhineland farmers who worked hard and ate heartily. They are frugal people and many of their dishes make imaginative use of every part of the butchered hog's anatomy. Scrapple is one of them.

But what parts of the hog go into the creation of scrapple? After the ham, bacon, chops and other cuts of meat are taken from the butchered pig - what remains are fixings for scrapple - including the meat scraped off the head. Scrapple may contain pork skin, pork heart, pork liver, pork tongue - even pork brains. Those faint of palate needn't venture any further.


If one can get past what goes into making scrapple, he or she may discover it tastes surprising good - like country-style pork sausage with a unique shape and texture. It's a deck of cards sized slab, crispy on the outside, soft inside and may be embellished with butter, maple syrup, applesauce, ketchup or mashed in with its usual partner: a plateful of fried eggs. Besides, modern day recipes make no use of questionable pork parts.

Ewwwww.....It's pig gut sausage? I'll pass and I though some of our local dishes were bad like lutefisk and pickled harring.

i love scrapple, my wife is spanish though so i havent had it in the 4 yrs we been together

Ok, I just moved up to outside Philly from the deep South. All I can say is that stuff looks beyond nasty. I saw it in the store the other day and was looking at it. I'll just put it this way. It looks like puke in the shape of a little brick and wrapped in clear plastic until hardened. Oh yeah, it's like 60% fat too.

I was taught all about scrapple from a friend that frew up on a western PA farm. We made scrapple with scrap meat from a hog we butchered. The process wasnt so bad. You just cook the hell out of it and add corn meal, poor it into a pan,let it cool, and bingo , scrapple. We made about 50 lbs....I tried it one morning with eggs. I fed the rest to my dog, he loved it......

Pig asshole, no thanks.