Does anyone make scrapple anymore?
I was sorting through my Mother's recipes last night and came across one of her mother's recipes for scrapple. The fact that it was one of my grandmother's recipes intrigued me. She was the one who took the time to help me learn the basics of cooking. Nothing fancy, farm food for families and the best pancakes fried in lard! The scrapple got me wound up to try something this weekend, maybe.
Do any of you have some experience and suggestions for making scrapple?
Thanks!
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My suggestion is: leave out the ears & snouts, & you will get more folks to try it.Neal
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we didn't make scrapple but used a lot of the same parts to make Headcheese 0 -
ive been trying to buy some for a friend but havent been able to find any. i think that was one of the things people made with the leftovers during a time when nothing was wasted. 0 -
Being raised on a farm, my Mother used to joke about using all of the pig except for the squeal...Best.6
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raised on a farm where hog killings took place every year . Almost Everything was used except the squeal as has been noted . Didn’t use the blood until an Air Force guy-with a Hungarian wife moved nearby . She found out about the hog killings and wanted to collect the blood to make blood sausage . Never got brave enough to try that be she loved it
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I worked with a gal for many years her and her husband both had grown up on farm's and both had similar upbringings
when it came to butchering , she told me they ate every thing except the oink , from blood sausage to head cheese and every thing in between . told me her kids grew up eating all of it also and liked it all . there's was not due to lack of money in eating it all , just a way of life they had grew up with and continued the tradition of not wasting any thing ,
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"Never got brave enough to try it" may be the saddest food comment ever made. If you never try a food, you'll never know if you might have loved it.What if you had never tried steak, or pizza, or ice cream?
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Fried crisp. Good stuff in a sandwich or with eggs or even mashed potatoes and gravy.0 -
Rather have a can of Lima beans and Vienna sausages
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Ate a lot of scrapple growing up in Philly but never made it. When pheasant hunting up in Lancaster County in the fall, we would always buy some from the Amish along with apple cider.
Other than that, we had to buy Habbersett scrapple from the supermarkets.0 -
Rocky Raab said:"Never got brave enough to try it" may be the saddest food comment ever made. If you never try a food, you'll never know if you might have loved it.What if you had never tried steak, or pizza, or ice cream?
Kind of wished I took that "you'll never know" approach when it came to baluut.
My Mom spent her early years in England - until well into the Blitz and then it was back to the USA. Unfortunately she learned most of her cooking skills in England. I was 21 until I learned that whole chicken didn't come out of a can. Or that hard boiled eggs shouldn't be covered in sausage & bread crumbs. Looked forward to LRRPs because eating C rats reminded me of home. Except that the spaghetti and pound cake was better.
Because of Mom's "try it, you'll like it" fibs (who puts raisins in Tuna fish?) I've developed a definite default to "no" when it comes to trying new foods.
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If I make it at all, I use deer liver, ham drippings and of course buckwheat flour. And no onions. I haven't shot a deer in a few years so the details of how I make it I can't remember. My wife flips out when she sees a deer liver in a bowl of salt water sitting in the fridge. 0 -
bustedknee said:Fried crisp. Good stuff in a sandwich or with eggs or even mashed potatoes and gravy.Amen! My grandmother served it hot and crispy with a light gravy and eggs. When we were pushed for time, we grabbed bread and made a hot sandwich on the way to the barn.
I found this a minute ago:Scrapple Recipe (Ponhaws)
From Pennsylvania Dutch Cookbook of Fine Old Recipes (1936)
Separate one hog’s head into halves. Take out the eyes and brains. Scrape and thoroughly clean the head. Put into a large kettle and cover with 4 or 5 quarts cold water. Simmer gently for 2 or 3 hours, or until the meat falls from the bones. Skim off grease carefully from the surface; remove meat, chop fine and return to the liquor. Season with salt and pepper to taste and 1 teaspoon of powdered sage. Sift in granulated yellow corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush. Cook slowly for 1 hour, watching carefully as it scorches easily. When sufficiently cooked, pour into greased oblong tins and store in a cool place until ready to use. Cut in thin slices and fry in hot fat until crisp and brown.
-There are tamer versions using pork shoulder or other cuts as well. My grandmother did save the brains which we had with scrambled eggs on another morning. Headcheese was a potted variation that my uncles continue to make from her recipes.
Best.
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Funny you mention as my Mother had out all the ingredients to make scrapple this past Sunday morning as I was leaving. Here recipe is super simple. She takes a pound of cooked breakfast sausage shredded fine and mixes it with a can of beef broth, a cup of corn meal, a cup of flour, salt and pepper. Mix it all together and place in a deep square cake pan and freeze it. Slice thin and fry in a cast iron skillet until golden brown and crispy. Soft on the inside. Excellent. 0 -
Rocky Raab: 31544922656795/comments/31544937045275
"Never got brave enough to try it" may be the saddest food comment ever made. If you never try a food, you'll never know if you might have loved it.What if you had never tried steak, or pizza, or ice cream?
I'd probably be 80 pounds lighter.
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Around our house it was headcheese and souse. Also brains and eggs. I only remember scrapple once or twice. I still eat headcheese regularly, but now it comes from the grocery. At least the brand is "Boars Head". 0 -
When I was a kid I was told that all of the pig was used, even the squeal. The squeal was sold to the Ford Motor Company to use in its car horns!! And all the old guys would laugh and laugh at this!nononsense said:Being raised on a farm, my Mother used to joke about using all of the pig except for the squeal...Best.
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Just a silly question:
Why does everyone leave the squeal out of their scrapple recipes?
I'm fairly certain grandma threw in the squeal and oink and left out only the hair.
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They sell it at Food Lion in NC, in sausage area. 0 -
S o u s e is a banned word? Or was that a red mark for my spelin? 0 -
have mostly ghosting lately, but couldnt resist commenting on this one...
as kids we got the job of stirring the scrapple pot
one of the huge cast iron jobs, two of them set into a brick firebox.hot job, lots of muscle when it started getting thick !as it got near done, g-ma would bake up some fresh bread, and we got to slather the scrapings from around the pots on that hot fresh bread... taste-bud heaven !!!!
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We sound like a bunch of old codgers sittin and spittin 'round the fire."You know whuts wrong wit kids nowadays?I'll tell ya whuts wrong with kids nowadays...THEY AIN'T GOT NO SCRAPPLE!"
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I make it with the shoulders of the feral hogs I harvest. I end up with a lot of pork so I try to find different ways to use it. I grew up close to Philadelphia where scrapple is common but I live in Texas where it is not. Its pretty easy to make. I don't use the heads even though most recipes call for. One has to add some pork liver (I have an unlimited supply of that also) for the proper texture and taste. Use white corn meal for the correct color and lots of sage. There are many recipes on line. I make about 20 Lbs at a time and freeze it. 0 -
does anyone make scrapple anymore???? not for me they don't...... 0 -
hillbille said:does anyone make scrapple anymore???? not for me they don't......I'll tell ya whuts wrong with kids nowadays...THEY AIN'T GOT NO SCRAPPLE!My new favorite quote.
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I’m an iowedgion. The only place I’ve ever heard of this, scrapple, is right here on this site.
I’m not agin it.
Tell me more!
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In my neck of the woods it is a board game for folks that are good spellers. 0
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