Here in South Carolina the closest homemade scrapple I've been able to find is called liver pudding. My father grew up on a farm during the Depression, so you know they didn't waste anything. His mother made scrapple. I remember him making scrapple a few times. He made everyone leave the kitchen while he was making it. He said we wouldn't eat it if we knew what was in it. It was the best scrapple I've ever eaten. I wish I had gotten the recipe from him. Over the years I've looked for the recipe online and in old cookbooks. Nothing comes close to Dad's. Now I'm hungry.
Also, I sometimes cut it up, put it in an iron pan, put the pan in the oven at 350 degrees, I think about 30 minutes. It's crispier that way and I can drain off some of the fat.
Central Kentucky. I have a recipe from my Great-great grandmother, about the same as you called out, corn meal and buckwheat. Crunchy outside, with maple syrup. One restaurant, north of Lexington, cuts 1 inch cubes, deep fries, tops home fries and covers with gravy, biscuits, eggs and sliced tomatoes- all day long. We will make scrapple in a big batch and store in small loaves. When we start a loaf, we will eat on it until it is gone, a week of so. The next one will be a couple of months away, really isn't the best for you. God Bless and stay safe.
Same here.. im really anxious to try this.. i have four big packages.. i thought scrapple was some sort of weird tofu.. apparently it the part of the pig no one wants.. the skin the heart the organs.. might as well be an eye in there
Thats awesome to hear. I had no idea. I do a lot of local traveling and rarely see it outside Delmarva and surrounding states. Lucky you huh. Thanks for watching.
I'm from NC and I think it is the same as Liver Pudding or Liver Mush. Look at the ingredients. Practically the same. Neeses which makes LM and LP, also makes sausage and a loaf sausage. Neeses is out of Greensboro, NC area.
Rapa makes a bacon scrapple. Smells heavenly while cooking. My preferred way to prepare it is to use a handheld cheese slicer to cut it into 1/4" slabs and cook until crisp enough that I can pick it up and take a bite without it falling apart.
I use to love going to that festival in Bridgeville. They had everything to do with Pork and Apples that you could think of. Flea markets, The Classic Cars, Christian music band, Firehouse and Police events, games, rides., and so much more. I love it. I love the Pit Beef and slice of apple pie w/ a scoop of vanilla ice cream. It's been 20 yrs since I've been there. RAPA Scrapple is the Best tasting brand scrapple of all. "Without a doubt". Anyway, Nice Video. Thanks !!!
👁 👁 👄 just happened to stumble across this channel📺l saw you with the Washington t-shirt on yes👍🏾 what I always say" Win Lose or Tie"👉🏾Redskin fan until I die💀😊
Born and raised in Iowa. Been living in Missouri since '87. My mom was raised on farm. They did all their own butchering. She talked about head cheese and ponhouse sp? Both of these were made from the boiled down head meat from hog. She said they'd slice it and fry it. Sounds a lot like scrapple. Haven't seen scrapple around here. Looks and sounds good! Agree on moderation😀. Have a great weekend!!
Never heard of it. Its really awesome to explore different areas/cultures food preferences. Its one of my favorite things to do when we travel. I love exploring different cuisines. Thanks for your support Dave.
Being a South Central PA native I've eaten my share of Scrapple. It's one of those things that you either love or hate, there doesn't seem to be an inbetween. Talking about local/regional foods, don't forget about Souse (head cheese) and fried connmeal mush, but it has to be made with dark, coarse ground cornmeal, not that fine ground yellow stuff... I just got hungry for a big plate of souse, scrapple and fried mush with real maple syrup and shoofly pie for dessert. Oh, and a Yuengling to wash it all down. LOL Keep the videos coming. Cheers! 🍺
Grew up on the Eastern Shore but moved out to Colorado in the 80's can't find scrapple for sale here so make it myself. Hard to find pig parts sometimes.
Both of my parents are from the Philadelphia area so I grew up with scrapple... I thought it was spicy at the time. I'm living in Maine now, I think I've seen it in the store, I should get some and fry it up for breakfast, we don't get up at the same time so I don't usually make a big deal of it...
Grew up in Cherry Hill; Go Eagles. Dad used to cook scrapple for breakfast, love the stuff. Just looked it up on line. They sell it, but they seem to only sell it by the ton. Habbersett 8 pack for $58
Found Jones brand Scrapple at the local Hannaford's grocery. Bought a pound, I'll slice it up and cook it this weekend... we'll see if anyone but me is willing to partake!
When you say that scrapple shouldn't be consumed regularly but every now and then is ok, you meet don't eat it everyday but every weekend is ok right? I love watching videos from fellow delmarva residents.
Hi from NE Philly! We LOVE scrapple! My personal favorite brand is Habbersett, but we have Rapa, & Hatfield brands here too. We just had this for dinner along with other breakfast foods a few days ago! I haven't tried it with flour or anything else. We just cut it up on the thicker side, grill it, or pan fry it by itself. MMMM THE BEST!! Great video! I have a ton of friends from all over the world who haven't heard of it. So I will be sending them this video to explain it and see it! ")
Scrapple is something I don't think I've ever remember seeing on the menu in any of the cafes or truck stop dinners I ate at during my 36 years driving big rigs Mike. Everything but the oink became clear when I read the ingredients. Smoke on.
I think scrapple and egg sandwiches may be the most popular breakfast around here at the quick diners or small stores that serve all the truckers and construction workers in the mornings. Thanks for watching and commenting Jay.
Looks a lot like our “Liver Pudding” made from liver and hog head parts…our filler is cooked white rice…but it’s good. I make a version w calf liver and pork butt that is easy and quick by comparison. Nice post
I LOVE, LOVE, LOVE, LOVE scrapple…the pig and even & the oink-oink! But it’s like you said, shouldn’t eat it every day. I spent summers at grandmas house in Avalon, NJ and we had scrapple at least once during our two week visit. It’s hard to find now now in the South so checked online and the prices are sky high! Why the BIG price hike? It’s not like we’re trying to buy escargot.
Someone should do a Eat Scrapple for every meal every day for 30 day experiment like the McDonalds documentary. That would be interesting. Definitely not recommend every day...lol. I wish I could eat it more often but its a wonderful delight whenever I do give in. Thanks for watching and commenting.
First time I heard of scrapple was when my daughter went to University of Dayton. her roommate was from somewhere east and talked about it. Being from the Cleveland area we never heard about it. Her parents brought some in on their first visit. It wasn't bad but the entire time I was eating it I kept thinking about all that went into it! LOL
I've had that exact brand and type of scrapple when I lived right near Tappahannock, VA. I like it pretty crunchy, one reason for that is for the structural integrity of the product when it comes time to flip it in the pan. I treat it pretty much the same way I treat SPAM in terms of how I fry it up in a pan. What I like about scrapple over SPAM is two fold: I think scrapple is not quite as salty as SPAM and scrapple has a noticeable liver flavor which, as a kid I probably would have hated but as an adult I really enjoy. I think I first heard about scrapple when I was living in California watching Mike Rowe on Dirty Jobs season 6 episode 14. Thank you for your post. It brings back some nice memories.
absolutely love scrapple! add Ketchup and it's heavenly. When I order a whole pig from the farm/butcher I always ask for a few loafs of it. usually get about 7-9 of them with a whole pig.
Born and raised in Maryland and I grew up with scrapple, specifically Rapa! I cant stand other brands. I dont use condiments with it. I eat it by itself or with egg as a breakfast sandwich. I feel so bad for people who cant get this brand. Great video and way to represent the skins too♥️
We've enjoyed it for many years. I noticed you are a purist. My family is from Philly, so we always served it with ketchup. I have also enjoyed Lancaster style with maple syrup.
Why did you move out there to no scrapple land?!?! lol. Seriously, that's a major move to go from the busyness of the DC area to Montana. The one time I traveled through Montana all I remember was a sign that said "If you are low on fuel you better fuel up now" lol. I'll never forget that. It was 30 years ago but its just one of those memories that sticks with you. Thanks so much for the comment, and make sure you grab some scrapple the next time you are in the area.
We moved from the east coast to Texas and I lived there for 25 years before moving to Montana. I just checked and Amazon sells it! Good thing I'm a Prime member. I will be order some. And yes, I was a big Redskin fan back in the day, now I follow the Houston Texans.
@@DelmarvaBackyard Guess what arrived in the mail today? Four 1 lb blocks of Scrapple! Whooohooo!! Sunday morning breakfast after church tomorrow! Thanks for doing this video! I would never had thought about it after all these years (decades) until I saw your video! Of course, Amazon has it....
did they redo their recipe? like for instance did they put extra sage back into it? because we stopped eating that drand when they went light on sage and switched to Kirby & Holloway brand
I've never heard of Scrapple but it looks really good. I'm going to show this to my wife and I'm sure we're going to try this. Thx for sharing this with us..
One more thing... The video host mentioned scrapple is not healthy in general, but I disagree. I assume the human body craves the several collagens (Types I, II, III, IV, & V), protein, iron, and various goodies from the simmering of the pork's components. True that all things in moderation, but scrapple deserves no guilt. I believe Hatfield brand also makes a Lean version in case fat content bums you out, but it lacks the flavor and is much drier requiring additional cooking oils...still good though.
Its better for you than chocolate for sure but It's loaded with fat and is extremely processed. Its not something you should eat every day is all I was getting at. Thanks for the contribution and I appreciate you watching.
Mama moved us to the deep South almost 40 years ago and I have only had scrapple a few times since the only store that sells it where I am is always out and it's not very good anyway
Sorry Mike but we don't let scrapple get 3-4 states away from here much less across the pond. lol. It is a awesome breakfast selection if its available. Thanks for watching.
I've eaten all my life and never knew it was already cooked. But it makes sense since I like it mushy inside. The big debate is that the companies to cut costs have gone to adding more corn meal.. Do you have an opinion on that? Also have you had the spicy scrapple at Family Butcher shop in Dagsboro?
I'm not a big fan of more corn meal. I can't swear to it but I feel like the spices have been pulled back a little as well in some brands. I stopped there (Family Butcher) one time a very long time ago and the smell was repulsive so I just walked right back out. I'm not trying to down anyone, especially a local business but if I'm being honest that's my only encounter there. It could have just been a special situation that day, I have no idea. Thanks for the comment and I appreciate you watching.
Frugal Gourmet once did a show making scrapple from scratch. He used prime smoked pork butt. Keeping all the fat juices and scraps after pulling and some of the meat too - chilling it and then grinding it, adding seasonings, white corn meal and water to make a thick soup that was poured into a mold and chilled. It's fully cooked, but tastes so much better when pan fried or deep fried to give a crunchy texture.
