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Scrapple or Boudain in Westchester/Ffld?

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Hi Guys,

It's my first post, so please be gentle. I'm looking for two food items which will likely take me out of contention for being considered a "foodie" - scrapple and boudain. I realize most people (esp my SO) find the thought of these downright repulsive, but not me! Are there any places around where I can pick some up, or am I stuck with traveling to PA and down south? Thanks!

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  1. wow-- I don't know what Boudain is but I do know what scrapple is having gone to college in Philadelphia. I have got to say after 20 years living in Westchester I've never seen it; that seems like a really Philly-specific item. But good luck, I guess- I never developed a taste for it :)

    1 Reply
    1. re: DGresh

      "Boudin" is a local delicacy enjoyed in Louisiana. Calvin Trillin is a good source if you want to learn more about boudin fanatics.

    2. The Faith Middleton Show on CPR did a thing recently on the food schmooze about favorite remembered foods, and included a few who loved scrapple and Breton (sp?), a spread made of goose fat.

      I couldn't bring it up in a search, but their shows are all archived and this was just a week or two ago.



      1. Try calling:
        Ciccone Sausage Inc 180 Jefferson Ave, Mamaroneck, NY 10543, (914) 939-4222
        Picones Meat Specialties
        180 Jefferson Ave
        Mamaroneck, NY 10543 Map

        (914) 381-3002
        Right off of Mamaroneck, just past Hess station.

        3 Replies
        1. re: Jon1856

          I don't eat the stuff (scrapple), but I'm pretty sure I've seen it in Shoprite (I believe it was Parks brand) in Croton.

          1. re: Marge

            153, I bet if you went to the Pork Store on Willett Ave.in Portchester and asked them nicely to make you up some scrapple, they would be happy to do so. And I bet it would be delish!

            1. re: dolores

              I think a pork store unfamiliar with scrapple would have a hard time making it. Not a bad suggestion but it requires more then just grinding meat parts. There is a cooking process to it that I doubt they would want to get involved with.

        2. hey, no bad requests here. Welcome to the boards.

          I can't say I've seen scrapple (I first thought you were talking about Snapple!). But in reading the description, I remember having it in Lancaster, PA. An acquired taste I suppose!

          Now, while I haven't seen it, I also haven't been looking. I think the suggestion from Dolores to try the Pork Store is a good one, so long as you don't get put off by a possible bizarre look of befuddlement. And the ShopRite in Stamford does carry some pretty interesting stuff. I wonder if you can call and find out? (Though, thinking about that, calling might not yield much, since every time I'm in the store and ask a worker there where to find something they can never understand me... this isn't even for weird things. last week I asked where raisins where. They looked at me like I was speaking alien...)

          Anyhow, good luck with your scrapple pursuit. Be sure to report back whether or not you find it so we can all guide the next lost Pennsylvanian to a source. :)

          2 Replies
          1. re: adamclyde

            your story about raisins reminded me of when on this past thanksgiving day, I remembered part-way to philadelphia that I left the cranberry sauce in the refrigerator. We stopped at Stew Leonards (where I've never been before) to pick up a bag of cranberries. How hard can that be? I asked three people; the first one (a teen) looked at me like you said, that I was speaking alien, the second one (sigh, another teen) said "by the ice cream" (huh?). Finally I asked a nice lady of about my age (let's say middle age) and she led me right to them.

            1. re: DGresh

              adamclyde and DGresh, imagine if you asked for craisins!

          2. I grew up eating scrapple (my dad's family is from PA) - I've occasionally seen the packaged stuff around here but my family usually makes its own. Sounds ridiculous, but it's not hard and that way you know what you are getting (since the packaged stuff usually contains some, well, let's just say unknown scraps). And it freezes well. It does require a strong stirring arm though (it's primarily a pork and cornmeal mush - to set well it needs some serious stirring) and a food processor. If you'd like the recipe let me know and I'll send it along. Good luck with the boudin - the only place I can think of asking would be Karl Ehmer's but they do more of the german sausages. I don't know if The Bayou (a Cajun place in Mt. Vernon) ever has it - I unfortunately haven't been there.

            1. My husband is from Southern Maryland and loves the stuff. He eats it at diners whenever we are down in Maryland and Virginia visiting his family. Personally, I tried it and won't be doing that anymore but others' passion for it intrigues me.

              The info I'd been provided was a bit different from some of the comments here so I thought I'd check. Full info can be found in the Wikipedia entry linked below. In sum, it is eaten primarily in the mid-Atlantic. Yes PA but also DE, MD and VA. Also, as I recalled it is not just ground pork (which sounds pretty mainstream) and cornmeal but usually includes lots of "less desirable" pig parts such as ground up hearts, livers and other undesirable "scraps". It can also include other grains besides cornmeal.

              Not sure you'd want to make it at home but if you do, here's a recipe...


              If you don't want to do that an can't find it in this area here's an online source. I won't mention any of this to my husband - we are and shall remain a scrapple-free home. Good luck.



              2 Replies
              1. re: laylag

                I suppose I should've been a bit clearer - the mainstream, find in the grocery stores (well, apparently not much around here but in PA/NJ/MD) scrapple is definitely a medley of scraps. The stuff my family has always made is simply country ribs cooked until they are seriously soft in broth spiked with herbs & spices - the meat is then ground up and combined with cornmeal (and the cooking broth), cooked until thick and then refrigerated until firm. Nothing scary, even my NY born and bred husband tried it - he decided it tasted like a porky polenta. That said, he hasn't had it since then. ;-)

                1. re: kerryfood

                  Traditional Scrapple tends to include offal like pig hearts and liver. You see high end restaurant that now have a focus on using offal. So I think Scrapple was just ahead of it's time. All I know is that it tastes good so I really don't care what is in it. Plus I think all of the animal should be used in cooking. If there is a way to make it taste good I'm all for it.

              2. We'll try a roundabout way of obtaining some good scrapple info for the first-time OP. Dave Price, IIRC, once mentioned he "likes" or "is" a scrapple kinda guy. I remember this distinctly because I found it very comical coming from a guy who has the frame of a stick figure. Anyhow, he is a native NY'er who grew up in Poughkeepsie, and I'm guessing he has to have a scrapple connection *somewhere* in Dutchess County (just north of Westchester). So Dave, do the right thing, and let us know where the good stuff is please. TIA, and btw I think that the Price 'headquarters' is still located in Poughkeepsie, so not to worry. : )

                Dave Price --> http://en.wikipedia.org/wiki/Dave_Price

                1 Reply
                1. re: Cheese Boy

                  dave price is the man (or at least used to be when he was on low budge good day NY)! i also remember him saying he was an overweight kid, so i bet he runs his arse like 5 miles/day to keep his TV figure! and speaking of boudin (my favorite that i've had being at the best stop in scott, LA), i think andrew zimmern needs to do a southern bizarre foods big time...forget morocco & spain, you got enough pig products to feed whole nations!

                2. Wow! Thanks for all the help - I'm actually on the road for work in MD right now, so rest assured I will be picking some (scrapple) up on the ride back! I'll be sure to check out the places you've suggested though, and I'll be reporting back.

                  As for the boudin (which I now realize I spelled wrong in the title thread), I guess I'll have to keep searching. Got some friends down south though who I'll definitely be tapping for some care packages!

                  1. First off I love scapple. I'm from a Pennsylvania Dutch background so I've been eating it all my life. I have never seen a place in NY serve or sell scrapple. I've always had to buy it in PA and bring it home with me. If you find a place let me know.

                    1. There is pretty much nowhere around here you are going to find cajun boudin. I've looked and finally ended up ordering online from Poche's Pretty painless process but you need to order 10lbs (total of anything they sell which is easy enough with their pies, sausages and other stuff, prices include shipping)