HOME > Chowhound > Austin >


Scrapple anyone?

Nevermind what possibly could have caused my random urge to obsess suddently to find this maryland / delaware / pennsylvania treat from my childhood last night, but could someone point me to a scrapple vendor in austin, I'd die if Rapa brand is sold here but would gladly eat lesser versions? I need a scrapple / egg / white toast sandwich.

  1. Click to Upload a photo (10 MB limit)
  1. I'm fairly certain I've seen it in frozen foods in Central Market North.

    Central Market
    4001 N Lamar Blvd Ste 100, Austin, TX 78756

    3 Replies
    1. re: shan

      I haven't seen Jones brand scrapple there for quite a while. but I used to buy it there all the time. If somebody can verify that one of the CM's has it right now, I'd love to hear about it too. I grew up Pennsylvania Dutch.

      I once made a really good one at home but every attempt since then has failed.

      And please, no syrup on it <gag>.


      1. re: sqwertz

        Was just at Central Market South, so I took a look for you. They do have Jones scrapple in the freezer case section. It was at the top of a case somewhere close to center of the long freezer aisle.

        Scrapple is something I've yet to try despite having all of my maternal relatives living in Penn Dutch country.

        1. re: verily

          i've seen the jones brand off and on at a few HEBs, too.
          the lake creek and 183, for instance.

          good luck in your tasty search!

    2. Even better than Rapa, Is Habbersetts of Delaware County ! You can order case lots for delivery by going to Habbersetts.com. I've been ordering it since '96 when I left Philly.. There's no substitute when you're craving scrapple!

      2 Replies
      1. re: Philly369

        They don't ship until October. Hrmpf. Just for that you're going to have to give each of us a pound out of your stash.


        1. re: sqwertz

          Whew! That would decimate the stash! And you must not be a true Amish Afficianado - Scrapple without maple syrup? Blasphemy... I'll be happy to loan you a couple lbs till your October shipment comes in though....

      2. Folks, thanks for the replies, my mouth is watering while my independence boston butt smokes.

        I've not had any but Rapa that I could name, but I'm intrigued by the Habersett's recs and making it myself, why not? Thanks also for the word on Jones. Is it good?

        Sqwertz, where do you actually get all that "scrap" and more importantly, which of those lovely livery bits do you actually ground in and mix with the cornmeal. God bless the peasants!

        Thanks also for the Habersetts rec Philly. What makes it better than Rapa? Maybe it's just your syrup? :--)

        5 Replies
        1. re: slowcoooked

          From the RAPA brand website, well said.

          "Some folks are turned off by thinking about what goes into scrapple, and consider it nasty food. But nothing could be further from the truth. It’s a tasty meat dish that makes for change of taste in your breakfast meals. The official ingredient list on the package of Rapa Scrapple lists: Pork Stock, Pork Livers, Pork Fat, Pork Snouts, Corn Meal, Pork Hearts, Wheat Flour, Salt and Spices. It is not a low fat food though and like sausages needs to be eaten in moderation. According to the Nutrition Facts, each serving of scrapple contains 8g or 12% daily value of fat. That’s not lean, but is only a fraction of the fat found in fat dogs (hot dogs) which many labels state the daily value of fat at 38% [and don't even look at the label on a package of bacon if you're concerned about the fat in scrapple]."

          1. re: slowcoooked

            Scrapple doesn't need to to be made with offal and fat and can be quite reasonable in a diet. The taste comes from generous sage, white pepper, and salt.

          2. re: slowcoooked

            not sure how jones tastes; i think it's probably mass-market type stuff.
            the jones brand sausages are what i saw on the east coast whereas here it's more jimmy dean.

            1. re: slowcoooked

              I've always thought that the two differences between Rapa and Habbersett's is that Habbersett's has a more satisfying blend of spices, or perhaps it's the fact that growing up in West Philly, we always considered that the more local product.....

              1. re: slowcoooked

                I use pork neck bones. Some HEB's have starting carrying these in quantities, so it may be worth another try. You need a good jelled pork stock, so that is what the bones are for. And they come with enough meat for the rest of the scrapple. Just don't simmer the meat as long as the bones. Take the meat off as soon as it's easy to remove then simmer the bones until they're quite dead. And rinse it all very well before you do anything because of bone shards..

              2. This is a remarkable coinicidence but my scrapple craving mentioned a week ago after 6 years living here was indulged today by total random chance today for brunch in Austin. Divine intervention?

                Enoteca Vespaio serves up some delicious HOUSE MADE SCRAPPLE for sunday brunch. I've never had home-made (e.g. Sqwertz, kudos). Better ask for Vermont Maple on the side or they'll slather it on. Biscuit was a touch heavy but not bad. Scrapple is spot on for texture, 4 stars for flavor (would be five if they added more pepper), and next time I'll ask them to crisp it up a bit more. 5 stars just for being available. The house apparently breaks down one hog a week for their various loafs, sausages, what not and they decided to make scrapple from the scraps. Some one on staff must be an east coaster. so great !! c'mon austinites, try it. Not on the reg menu but the waiter said it's almost always on the sunday brunch daily.

                1610 S Congress Ave, Austin, TX 78704

                1 Reply
                1. re: slowcoooked

                  what a find! and i never would have guessed they would serve it, either.

                2. Now that Proper Breakfast has disappeared (where, anyone?) and Enoteca Vespaio stopped making theirs, the scrapple scene that limped along has died. Walking around Central I spied the Jones brand bricks in the freezers mentioned here (Sqwertz, thanks) and decided to buy one and look them up. They apparently bought both Rapa and Habersetts and those latter two make the Jones scrapple (see below). A quote from that search intrigues me by all of us that think RAPA or Habersetts is best. I grew up on RAPA. Heres' the quote. Any takers on its validity? Bottom line is I'm psyched to make a hard fried egg scrapple sammie before work tomorrow. the quote:

                  "I googled Rapa Scrapple. It was the brand of Ralph & Paul Adams Inc. and had been in business since 1926. In 1981 Rapa was purchased by Jones Dairy Farm and in 1988 Jones purchased Habbersett Sausage, located in Folcroft, PA. Habbersett had been in business since 1863!!!!!! Jones Dairy Farm is located in Fort Atkinson, Wisconsin and is the Parent Company. Both are still operating under their own brands and from their original plants. If you buy Jones Dairy Farm Scrapple, your buying Scrapple made by Rapa or Habbersett. Not sure about the recipe they use. They also make Scrapple under private labels for other companies. http://www.rapascrapple.com/index2.html"

                  5 Replies
                  1. re: slowcoooked

                    (missed this comment earlier) The three scrapples in question are all noticeably different. While the Jones brand may be made in one of the other plants, the recipes remain distinct.

                    The strangest part of that quote is that they co-brand for other companies. Since these are the only three I've ever heard of and the scrapple market isn't that big. Maybe they mean store brands, or something.

                    I made lamb scrapple a few weeks ago. Still have a pound in the freezer! I think I'll thaw it out for this weekend.


                    1. re: sqwertz

                      Yeah, the pound of Jones I got at CM was blander than the RAPA I grew up with. Less sage and pepper. Still pretty good for such a limited availability around here. I saw the folks at Dai Due a few saturdays ago frying up squares of their scrapple (pon hays) and they got it all wrong. Too mushy, not crispy enough on the outside, and the flavor / texture was off. Turns out RAPA makes a chipotle version and we can order by mail through the end of february http://www.whatisscrapple.com/bid/168...

                      gotta know sqwertz, what parts of the lamb did you use?

                      1. re: slowcoooked

                        I used deboned lamb loins, since that's what I had, for my lamb scrapple. But chunks of shoulder or necks would have been the better option (and cheaper).


                    2. re: slowcoooked

                      Was talking to my dad about how when I am home next we should make scrapple every single day! Bring on the grape jelly and ketchup :) RAPA was the only brand the stores sold in my neck of the Delmarva.

                      1. re: Carmelapple79

                        RAPA is indeed so very good. But now having spent a couple mornings with some crisped up squares of Jones, it's a far cry better than nothing. And if I close my eyes just far enough, I feel like I'm back in Cambridge Maryland at age 5. My favorite was wonder bread toast, buttered, hard fried egg, RAPA sandwich. no breakfast has ever been better on this palate.

                    3. Habbersett's >> Rapa

                      Rapa is a Delmarva thing and is OK.

                      Habbersett's is SE Penna. So is Hatfield's. Both are great.

                      1. Just read that Epicerie is offering up scrapple on their sunday brunch. proper breakfast has long been closed, theirs was pretty good even if inauthentic. enoteca vespaio's isn't bad, but too mushy and not traditionally flavored. so my hopes aren't up that it'll be right on, but pigs head and buckwheat fried up in a pan should be tasty anyway. bit of sunday morning offal.