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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.

                  1. I tried the only commercial brand available in the market here and found it way too bland. I thought it would be spicier / tastier. Does basic prep require additional ingredients / seasoning?

                    1 Reply
                    1. re: mucho gordo

                      Real Philly scrapple is not bland. It's pork scraps, cornmeal and LOTS of seasoning to make it palatable. Every time I want to diss offal I think scrapple and shut my mouth ;)

                    2. I've never made my own. That seems like a lot of work.

                      Rapa Scrapple is my standby. The Pork Scrapple - NOT the Beef (that stuff is nasty). Hot & Spicy is good when I can find it.

                      3 Replies
                      1. re: NotJuliaChild

                        AHA! So there is a hot and spicy scrapple. Is it a 'back east' brand?

                          1. re: NotJuliaChild

                            Thanks for the link. When they do mail order again, I'd like to try it.

                      2. I don't crave it unless I am in southern NJ/PA.
                        When its on the diner menu in that area, I can help but order it "well done."

                        Great hangover cure by the way.

                        1. The spousal unit loves it (puts syrup on it *eek*). I fry it up for him, but I can't get it down.

                          12 Replies
                          1. re: sweet_polly

                            I love it with maple syrup as well.

                            1. re: JMF

                              Maple syrup is more of a Pennsylvania Dutch thing. Kinda makes it an all-together dish with your pancakes. Outside of the Lancaster, PA area, it's more common to eat it with ketchup. My dad used to like his sliced thin, dusted with a little four, then cooked in a cast iron pan. Most places deep fry it now because it takes so long to cook in on a griddle & get that really crunchy outside crust. I like mine on the thicker side, with a nice thick, cruncy crust, and eaten with a big ol' pile of home fries and ketchup. I have been known to eat it with syrup, though, just to honor my heritage.

                              Pork roll is a whole 'nuther subject. You haven't lived until you've had a pork roll, egg and cheese sandwich on the boardwalk in Ocean City, NJ. Or camping, for that matter. Just ask Passadumkeg.

                              1. re: PattiCakes

                                Gotta have that Kaiser roll or the Taylor Pork roll!
                                I used to eat scrapple w/ apple butter or even apple sauce. Mom was an apple butter junkie. Survived most of her life on apple butter and cottage cheese.

                                1. re: Passadumkeg

                                  Passadumkeg: Dad used to call that apfel butter und schmeer kase. Also great with potato pancakes. That was one of my favorite dinners when I was a child -- had no idea that it was what we were eating because it was rock bottom cheap. That's a big 10-4 on the kaiser roll too.

                                  Will: my dad always used a cast iron skillet. Lighly floured the scrapple and put it in the cold pan, then brought the heat up. Cooked it very slowly, not turning it very often.

                                  1. re: PattiCakes

                                    Everyone who's ever advised me on the subject, from my mom to Shirley Corriher, has all but forbidden the notion of starting ANYTHING in a cold skillet, with the sole exception of bacon. Of course scrapple has around the same fat content as bacon, so it's not too much a mystery that it obviously works. On the other hand, I've not seen the need to slow-cook such scrapple as I've done; dropping it into a hot skillet has given me good results, although mine has never been more than 3/8" or so thick.

                                    1. re: Will Owen

                                      Will: my dad was an old-time pharmacist. With him, it was as much about the process as it was about the result. Heck, why use a food processor when you can spend 2 hours chopping by hand? I'm of the "whatever works best and fastest" school myself. Some of the best scrapple I've had has been deep fried at the local diner.

                                      1. re: PattiCakes

                                        At least YOU have a local diner that sells scrapple! I know there used to be one in Los Angeles until several years ago, but they apparently went away. And the only other place we usually ever go to is Nashville, and fat chance finding it there.

                                        1. re: Will Owen

                                          I find that many farmers markets sell scrapple. I'm in the DC region, so not exactly scrapple country. I buy a chunk now and then, and loathe myself for days after indulging in it!

                                          1. re: Will Owen

                                            Na na na na na na (she gloats). I just stopped at a breakfast buffet place this morning on the way to work -- the kind that works like a salad bar, where you fill a container & pay by weight. Even the asian-operated breakfast bar had scrapple, right next to their tofu/veggie omelet!! I ate an extra piece in your honor, Will.

                                            1. re: PattiCakes

                                              I'm with you Patti. Just had the pleasure of Down Home Diner scrapple at RTM this morning on my way to the flower show . . .so good.

                                              I still prefer cooktop to fried and thick slice to thin. But when cooking at home always a light dusting of flour, in cast iron started cold, with very little flipping (so as not to ruin the crust) and Heinz ketchup. Sure, it takes some time, but that's what makes it special.

                                  2. re: PattiCakes

                                    And if you want a good crust on the scrapple without deep-frying, I suggest trying to find a good tinned copper frypan. Crust had eluded me for all the years I'd been frying corned beef hash until I thought I'd see how it did in a copper pan I'd found at an estate sale (for ridiculously cheap, word to the wise), and was rewarded with a lovely exterior crunch fairly quickly.

                                    1. re: Will Owen

                                      I find a cast iron skillet over medium low heat gets the job done just fine.

                              2. Love it. Well done. Squirt of ketchup on it. (settle down)

                                5 Replies
                                  1. re: Philly Ray

                                    Nope, thick cut. medium. Definitely ketchup

                                    1. re: gaffk

                                      When I say well done, I mean crispy on the outside. Sometimes, if you don't specify it comes out a little soft for my taste.

                                        1. re: Philly Ray

                                          That's the family feud. I like thick cut, mushy inside, ketchup on top--it stands alone. Parents prefer thin cut, to a crisp, on toast as a sandwich.

                                          We Philly folks all love scrapple, just not in the same way.

                                    2. Scrapple, an old time food, when every morsel counted; is in danger of being lost by the downfall of regional foods. Keep up the demand for this piece of Americana!!!!!!!!

                                      1. I Love it! On white bread with a runny egg... My childhood comfort food.

                                        TC, Robin

                                        1. Always loved it with maple syrup. Easy to make, thus you can control the pork bits and degrees of seasonings, but Habbersett's not shabby

                                          1. My family put apple butter on it which everyone else thinks is nuts, but wikipedia lists it as a condiment. Ketchup seems so revolting. . .

                                            Oddly, I ate Andouillette in Paris and thought it tasted like chunky style scrapple, yet scrapple gets its pungency from liver and heart not chitterlings.

                                            1 Reply
                                            1. re: j8715

                                              Look, if you can put apple butter on it, I can put ketchup on it and you can keep your opinion to yourself.

                                            2. Scrapple gets a +10...

                                              Or as my family calls it, "Mennonite Meatloaf"...

                                              2 Replies
                                              1. re: deet13

                                                A favorite breakfast in our house:

                                                Scrapple, sizzled slow and supercrisp
                                                Toasted, buttered raisin bread.
                                                Hot coffee.

                                                Try it sometime.

                                              2. I'm on board! I never had it per se until the East Coast, but oh yeah (ok only maybe once or twice a year) before it was all served with "unconsidered deconstruction" in another jurisdiction (explanation: Jenny B. is a great cook and if I want to project pretense on our neighbor's offerings, she would just giggle and not mind a whit).

                                                1. I love it! I eat it about once a month (Habbersatts) and once or twice a year i'll make scrapple "hoagies". long italian roll, lettuce, tomato, onion, mayo and possibly cheese american or provolone.

                                                  1 Reply
                                                  1. re: FISHINC

                                                    Sounds like an ideal Central PA approach to a sub - I'll have one, please. I've gone the Jersey route before - Pan fried scrapple, egg, cheese, on a hard roll. Somebody else must have some other creative sandwich ideas?

                                                    On a related note, we used to make the "Three little piggies" breakfast sandwich - Pork roll, bacon, sausage, egg, and cheese on a roll (I was still lowercase then). Now, I'm thinking, maybe there should be a fourth piggie???

                                                  2. I had scrapple for the first time this year, when I visited Philly. I put maple syrup on it, because I like sausages with maple syrup. I think scrapple is a taste you grow up with, as absurdnerdbird points out. I wouldn't care to have it again.

                                                    1 Reply
                                                    1. re: CookieLee

                                                      It's not meant for maple syrup--try it with ketchup and specify thick or thin.

                                                    2. LOL! I was thinking of grapples (apples that apparently taste like grapes) when I saw this thread and got sooo confused...

                                                      Scapple sounds delish!

                                                      1. I guess I have to be one of the dissenters here. I always try to avoid grey food. Yuengling's, on the other hand, is ok.

                                                        Mrs. ABD, OTOH, who is from the Philly area, claims to like it.

                                                        1 Reply
                                                        1. re: al b. darned

                                                          I generally try to avoid food with the word "crap" right in the middle of the name, but I make an exception for scrapple. ;)

                                                        2. PA Dutch style, not Philly style. Thick cut, fried super crisp, with maple syrup. But, in my family, yellow mustard or horseradish are also acceptable condiments. But I always eat it with something like waffles, pancakes or french toast, so the syrup just goes all over everything. Mmmmm.....

                                                          1. I am a bad central PA native, because I just don't like it :/ But I hope my fierce devotion to shoofly pie and Yuengling lager (even dragging cases of it one the plane when liquids were ok--thanks USAir express for understanding) will make up for my scrapple disdain...

                                                            11 Replies
                                                            1. re: alliegator

                                                              Central Pa? We understand, College Station corrupts.
                                                              No apple butter?

                                                              1. re: Passadumkeg

                                                                Hey pal, that's State College. And I do love apple butter ;) And I've tried scrapple again as an adult, and the love isn't there. My grandfather's opinion? "Whathehell is wrong with ya"?

                                                                1. re: alliegator

                                                                  Damn I've moved around too much. Neighbor, isn't College Station in Texas?
                                                                  Isn't Collegeville just north of Philly?
                                                                  I do know that in Lancaster Co. it is possible to drive through Intercourse and wind up in Paradise! Must eat scrapple first, though.

                                                                  1. re: Passadumkeg

                                                                    Skip the scrapple and get something good my friend! College Station is in Texas, my current "home". People mix these up a lot, probably because they've not had a noon Yuengilng yet.
                                                                    And to think I used to drive to Lancaster all the time for good shopping! The mind of a teenage girl...
                                                                    But I always passed on the scrapple.

                                                                    1. re: alliegator

                                                                      My masters is from UNM and I now live in NM. John Yuengling was my roommate at Muhlenberg. I grew up on scrapple and lots of Dutchy foods and miss them. Red and green chile make a pretty good substitute though.
                                                                      Hot bacon dressing?

                                                                    2. re: Passadumkeg

                                                                      One must also pass through Blue Ball as well.

                                                                      1. re: Passadumkeg

                                                                        Just picked up some jams from Intercourse this morning . . .then headed to see all the beautiful birds of paradise at the Philly flower show. Gotta' love SE PA. (And you're right about Collegeville, though I think it's one of the few PA towns that is not home to a college.)

                                                                          1. re: Passadumkeg

                                                                            I always thought Ursinus was farther out (or Collegeville was further in ;)

                                                                            You can't trust Philadelphians to know their burbs!

                                                                  2. re: alliegator

                                                                    STOP! Your giving me homesick cravings! But make mine a Chesterfield Ale or a Porter and include the scrapple and a bag of Middleswarth potato chips!

                                                                  3. Yummy! Great for breakfast with eggs, some of the diners around here serve it with a side of apple butter. Once my family was facing a long miserable drive on a cold rainy day and there wasn't much to eat in the house before we left. My mom fried us up some scrapple and put it on white bread with catsup. After that the day seemed warmer and less ominous. Hard times like that day was make me appreciate simple foods.

                                                                    1. I grew up in NY state and didn't have or hear of scrapple til I was 15. I loved it from the start and wish to God my husband did, too, so I could justify buying it for the house. I do always ask when ordering if they deep fry or grill fry. I have no qualms waiting 20 minutes for my breakfast if it means I can have scapple from the grill!! So so so good.

                                                                      My preferred method of eating it is on white bread or a kaiser roll, thick cut & crispy, with a light layer of ketchup. I am drooling just thinking about it..... my secondary method is as a side to my pancakes- butter, no syrup, and eating a bite of scrapple with every bite of my pancake.

                                                                      I don't know about the rest of you Philly locals, but I sure know what I'm having for breakfast tomorrow!

                                                                      1. I don't know how I discovered scrapple; it certainly wasn't something I had encountered in the Midwest, but it is now a breakfast treat whenever I find it. It's hard to go wrong with crispy slices of scrapple with ketchup and hot sauce, but dragging a piece through a runny egg yolk makes for an even more decadent experience. The scrapple sandwich someone else mentioned also sounds like a winner.

                                                                        1. Me! Me! Me! I love my Scrapple!

                                                                          1. When I was a kid in Philly (in the 40's) we had Habersett's scrapple for dinner, I don't recall having it at breakfast until I was older. I like it with syrup, ketchup, but it is best with apple butter!

                                                                            1. Pardon my ignorance of scrapple- just have never been exposed to it in Colorado. Is it like Spam or mushy like braunschweiger? Is it mixed pork parts, liver or both? It seems like there is a liver component from the previous posts. Also can it be found in a regular grocery store or butcher? Never heard of it until a few years ago and am curious to maybe try it if I can find some.

                                                                              6 Replies
                                                                              1. re: LorenM

                                                                                It's neither. I was always told it's everything in the pig they couldn't sell but the oink. I can't say for sure, but I think the real thing can only be found in SE Pennsylvania and the Amish communities of PA and OH.

                                                                                It's the usable scraps from butchered pigs, cornmeal and spices formed into a loaf. It's then cut (thick or thin), fried in the cast iron skillet and served--depending on location--on bread, with maple syrup or with ketchup.


                                                                                Edit-Sounds gross, but it's really good.

                                                                                1. re: gaffk

                                                                                  gaffk: IIRC it DOES include the oink.

                                                                                  Loren, the texture is similar to spam (kinda, it's a finer grind and the end result isn't as homogenous, the flavor is also I dunno, more, um, real?) it can usually be found in any area populated by central and Eastern European immigrants.variations are found throughout the midwest and great plains, so I'd ask an independent butcher if you don't see it in the grocery.

                                                                                  1. re: hill food

                                                                                    Thanks for the description. I was wondering about the texture. I went to the link gaffx suggested but they only had pictures of the wrapped product and there are no stores in my area that carry it but it can be ordered at a premium but only during some times of the year which seemed weird. I am totally cool with everything including the oink. My question is this..Would it be worth about 10 bucks a pound (with shipping) to order it or is it just a comfort food kind of thing? If it is a truly artisan product, I can see paying more but I can get really damn good food for $10 pound.

                                                                                    1. re: LorenM

                                                                                      I dunno if I'd call t artisanal per se, to be more clear the texture is sort of between spam and pate with a definite liver back taste. since I've had it I can say my strong craving might qualify for a ship, in East coast stores it runs around $4-5 a LB in most places, so I wouldn't be too adverse about the addl cost, but then I know what to expect of the product.

                                                                                      so if you like liver, like Braunschweiger, like country pate, like spam - go for it. the truly hardcore have it with cheese and egg and even sometimes bacon on toast. I smile politely "cheese alone will be good thanks" though I bet it is good with all the rest.

                                                                                      1. re: hill food

                                                                                        In the MidAtlantic, where it is most commonly found, it runs $2.50 for a one pound block and $4.50 for a two pound block.

                                                                                        When it is on sale, it goes as low as $1.50 per pound.

                                                                                      2. re: LorenM

                                                                                        Where are you?

                                                                                        Not all scrapple is the same. Different brands use different spices. The result is wildly different products.

                                                                                        I'm partial to Rapa. http://www.rapascrapple.com/

                                                                                        I don't care for Kirby Holloway or any of the others.

                                                                                        You'll be out $10. I think it's worth a try. Buy a few different brands, if you can. The marginal increase in shipping cost would be minimal.

                                                                                        And stay away from beef scrapple. That stuff is heinous.

                                                                                2. I give gentle thanks that this life rife and lush
                                                                                  let me be raised in the Land of the Livermush.

                                                                                  Just pig hearts and butts and lots of their livers
                                                                                  suspended in spices and porridge of cornmeal.

                                                                                  To develop a crust, we cut thick slabs and baked 'em.
                                                                                  Spray some foil with Pam and use the toaster oven.

                                                                                  1 Reply
                                                                                  1. re: FoodFuser

                                                                                    Glad to see so many Scrapple Lovers out there. Mike Rowe made scrapple at a small family scrapple establishment in DE (not Rappa) a few weeks ago on his Dirty Jobs show (it could have been a re-run). Very educational. I am used to seeing scrapple being made at local butcherings - Fire Dept, 4H, etc, - a big pot over a gas flame, outside on a farm, boiling goodness!

                                                                                    My favorite way of cooking: fry in a pan - no oil needed, over low to medium-low heat, flipping once, and within 30-45 minutes you will have crisy slices (1" or more in thickness) with a soft warm inside - ready for syrup or to be eated plain!

                                                                                    Around here - Northern Frederick County, MD - restaurants sell it on the breakfast menu - so access year round. Though never as good as at home!

                                                                                  2. I grew up with Parks scrapple (central NJ). I like it fried but for years I used to chunk it up, nuke it, and spread it on buttered English muffins. Where I live now I can get Rapa and Esskay scrapple, but Rapa is tasteless to me and Esskay is frankly nasty. Parks is history but Jones is a close approximation and is sold at Wegman's, so when I'm visiting friends in Northern VA I stop at the Fredericksburg store on my way back to Richmond and clean them out.

                                                                                    1 Reply
                                                                                    1. re: MandalayVA

                                                                                      I can get Jones here in LaLa Land, but it's just too fatty for my taste - maybe I should say EVEN for my taste. Like too-fatty pork sausage mixed with cornmeal and some more lard. That's the main reason I'm set on making it myself.

                                                                                    2. Absolutely love it! I'm in Maryland and rely on Rapa brand most of the time, unless I can get to Germantown to the Amish market, where the butcher has some outstanding scrapple. I have a very old Frugal Gourmet cookbook that has a simple recipe for it using pork shoulder and no liver, but I have never given it a try.

                                                                                      1. Shopped at the Asian store yesterday.
                                                                                        Picked up a pig heart and liver and shoulder
                                                                                        So I guess that Today is the Day of the Scrapple.

                                                                                        The secret, it seems, is in working the gristle
                                                                                        so that each single bite has that crunch of our dreams.

                                                                                        But heck, with the heft of that strong chewy heart
                                                                                        and the lingual glissade of taste buds on that liver
                                                                                        and good decent meatiness provided by shoulder
                                                                                        all bathed in the heavy spiced beauty of polenta matrix....

                                                                                        I'll continue to work on my gristle dispersal
                                                                                        (but that might best assign to those factory blenders)
                                                                                        and hope for good crunch while my tongue dances liver.
                                                                                        But each batch has flavor and gives a good burp, and turns out to be mighty fine.

                                                                                        1. We're a Rapa family here and we all love the Hot and Spicy when we can get it. We always take pounds of it to our son in Tulsa. It freezes nicely if you slice, freeze then package. If frozen whole, I find it gets crumbly.