Anyone ever heard of scrapple? If you're not from the east coast, then probably not. I love it!! Please share your opinions on it.
2006-07-18 06:30:18 · 11 answers · asked by Ken 3 in Food & Drink ➔ Other - Food & Drink
Katz.....most everyone I know who likes scrapple is well aware of it's origins. If anything it adds to the attraction for me. I may sound sick and demented, but I'm quite proud of being a carnivore.
2006-07-18 06:43:07 · update #1
Me and some friends got lost on the way to Atlantic City. We stopped at some roadside diner and lo and behold they had scrapple on the menu. Being from metro NY we had never heard of it, so we were asking the waitress if it was roadkill. We made fools of ourselves laughing so much my coffee was coming out my nose. We still joke about scrapple to this day
2006-07-18 08:04:55 · answer #1 · answered by Tweet 2 · 1⤊ 1⤋
The best way to cook scrapple is to slow boil the meats, then separate from the skin and bones, add corn-meal and shredded crisp bacon. Sprinkle some flour over the entire thing and pound flat. Roll it up and tie with cotton string.
Place on frying pan then place in oven to bake at 300-degrees for 30 minutes.
Remove from oven, place on flat plate. Then throw the scrapple away and eat the plate.
2006-07-18 13:54:11 · answer #2 · answered by Mr.Been there 3 · 0⤊ 0⤋
Actually, my dad helps butcher hogs in the spring & I have a fresh batch of it sored in my freezer right now. I love this stuff. My dad says it at its best when the pudding is done cooking and hasn't been set to mold yet. He takes bread & sops it up like gravy! I on the other hand like to slice it about an eighth of an inch thick and fry it til its crispy on the outside & mushy on the inside. Tastes really good on a fried egg sandwich - yolk still runny of course (adds to the flavors)- with mayo & tomato!
2006-07-18 14:27:03 · answer #3 · answered by briansflutterby 1 · 0⤊ 0⤋
Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, 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.
REVOLTING.
2006-07-18 13:34:35 · answer #4 · answered by KathyS 7 · 0⤊ 1⤋
My husband's family cooks it for breakfast. They're from Trenton NJ. My family is from Chicago and we currently live in Texas and I never heard of it till I came to NJ to visit. I only like it though when it's thin and crispy. I can't stand the mushy stuff. Yuck.
2006-07-18 13:38:08 · answer #5 · answered by mandy_waz 1 · 0⤊ 0⤋
I am from the West Coast, but my family is from Denmark.My grandfather used to make the stuff all the time and I loved IT!!
2006-07-18 13:35:43 · answer #6 · answered by spaceytracey3 4 · 0⤊ 0⤋
I have had it. It's not that great. Kind of a cross between sause, spam, and saw dust. It was ok with eggs and pan cakes. But alone it's not so good.
2006-07-18 13:36:29 · answer #7 · answered by Michelle 2 · 0⤊ 0⤋
Used to love the stuff. Now too mushy for my liking.
2006-07-18 13:33:38 · answer #8 · answered by YaskY 3 · 0⤊ 0⤋
Scrabble or scrapple?
2006-07-18 13:41:32 · answer #9 · answered by Anonymous · 0⤊ 1⤋
It's good with maple syrup. The high end stuff is called "liver mush."
2006-07-18 13:33:39 · answer #10 · answered by wmp55 6 · 0⤊ 0⤋