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Scrapple...Who loves it?

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  1. I do, but Philly born and raised so that may have something to do with it. Sometimes have to make my own from scratch now. Last visit to Philly I brought back a cooler of Habbersetts and several Taylor Pork rolls.

    7 Replies
    1. re: absurdnerdbird

      Taylor Pork Roll was a staple growing up. Breakfast included a lot of things, but Taylor Pork Roll and Rapa Scrapple were always there.

      1. re: NotJuliaChild

        Never could stomach scrapple but loved TPR with catsup. Never found it in New England, but moved out here to San Diego area and found it at my local, not-a-chain supermarket. Sits right there in the deli case and they'll slice it however I want.

      2. re: absurdnerdbird

        do you remember "tastestrips" or "tastystrips" it was like porkroll but long and thin it fit perfectly on a hot dog bun.

        1. re: FISHINC

          I've never heard of those.

          What are they?

          1. re: NotJuliaChild

            Taylor pork roll in the shape of bacon. I didn't know Taylor pork came in any other shape growing up!

            1. re: NotJuliaChild

              sorry to say i think they were discontinued years ago but imagine the taste of Taylor porkroll in a bacon shape!

          2. YO! Not at all scrapplish from birth, either, though being an Illinois boy I grew up surrounded by all the major ingredients. Out here in SoCal the only boughten stuff immediately available is Jones, which I find disgracefully fatty and not terribly interesting. I've been working on rolling my own from cornmeal and some good headcheese; tried one batch, but the headcheese was from a Russian butcher shop and was spiced like bologna! We ate it anyway, and Mrs. O let on as how it was okay. I think I'll try again with some coarser-milled polenta and a more downhome-tasting headcheese. Just another of Will's Kitchen Adventures …

            4 Replies
            1. re: Will Owen

              It's not really going to work well making it from headcheese. But if you get some pork stew meat, pork liver and heart, tongue if you can find it and boil it up, grind it up, add cornmeal, and herbs like sage, rosemary, thyme, and black pepper, and boil it again; it will be better than any commercial scrapple.

              1. re: JMF

                I'm not doing country scrapple, but more Philadelphia style, so no liver. Headcheese includes most of what I mostly want in there so long as the spicing is right, which it was NOT with the Russian stuff. I think I might very well add some muscle meat in there, though. I think the Jones stuff leans heavily on their sausage, which is also much too fatty.

                The only really good scrapple I've had was at one of a long-defunct chain of the kind of theme restaurants that used to line the nation's highways, this one (outside of Nashville) with a Pennsylvania Dutch theme. Of course they did it all wrong, with some PD food but with the waitresses dressed up like Netherlands Dutch girls. You have not lived until a little Dutch maiden asks, "Y'all ready t'order yit?" But the scrapple was the real deal and very good. Of course the restaurant went out of business before I could make even one return trip, and I lived only a couple of miles away …

                1. re: Will Owen

                  I never tried or heard of Philadelphia style. What is the difference?

                  1. re: JMF

                    More muscle meat and no liver. I have an Amish cookbook that includes recipes for Scrapple and Philadelphia Scrapple, and that is the one principal difference. In fact, an alternative name for country-style scrapple is "livermush". Now, I have nothing at all against pork liver, though I remember my own parents regarding it as all but inedible, but at least my initial runs at scrapple I want to be as non-controversial as I can make it.

            2. Same here. I love it.

              1. I do. Grew up in NYC, never even heard of it until I was in my 20's, but love it when I can find homemade or farm made scrapple. Jones and the other major brands are boring. I made it myself a few years ago when I was living in Maine and had local farms I could source the pork innards and scraps from.