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tartuffe Jan 18, 2014 10:07 AM

My father told me that scrapple was what was left over when their finished with sausage. I love sausage, but have never been able to abide scrapple, even when done at the fine place, now closed, in Hanover, Pa.--Sheppard;s Mansion.

Anyone want to comment on scrapple

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  1. mudcat RE: tartuffe Jan 18, 2014 10:15 AM

    I enjoy scrapple when I can find it in a store but prefer to make it myself if time permits. Lean pork, cornmeal, salt, pepper, and a little sage is all I put into it.

    1. w
      wayne keyser RE: tartuffe Jan 18, 2014 01:03 PM

      I tend to think of scrapple as pork scraps, pork broth and cornmeal "polenta" flavored with salt, pepper and sage. Any scraps would do (for my taste, I wouldn't use tough cartilaginous scraps like ears). I think I'm addicted to the sage flavor. Andrew Zimmern, on Bizarre Foods America, visited an all-day hog butchering in Pennsylvania (I believe) at which a big vat of scrapple was made, and watching that episode gave me a new respect for the stuff. But - if you don't like it, you don't like it.

      2 Replies
      1. re: wayne keyser
        paulj RE: wayne keyser Jan 19, 2014 03:09 PM

        So is it cornmeal mush flavored with pork, or pork 'sausage' with cornmeal filler?

        1. re: paulj
          Roland Parker RE: paulj Jan 21, 2014 10:49 AM

          The former. It's not sausage, not even English style bangers.

          Scrapple is formed into long rectangular blocks which are then sliced thinly and fried.

      2. foodieX2 RE: tartuffe Jan 18, 2014 01:19 PM

        My husband was born and raised on scrapple. The first time he took me home to meet his folks they served it for breakfast. I grew up eating offal and all kinds of interesting foods but I could barely even swallow the stuff. His mom was a good cook too and made it herself.

        Over that past 25 years I have periodically tried it again but to this day I still can't stomach the stuff.

        1. Kris in Beijing RE: tartuffe Jan 18, 2014 05:18 PM

          If you are near a Shopper's,
          then you can pick up 3 or 4 flavours, plus Turkey Scrapple.

          1. k
            kseiverd RE: tartuffe Jan 19, 2014 02:07 PM

            In area I grew up in (SE PA) it was Habbersett's... local to Delaware county. Think ORIGINAL recipe contained stuff ya just didn't wanna know about?? My grandmother would slice, dredge in flour and fry till crispy in bacon grease. Now think most is basically a hard polenta with pork?? Nothing GROSS... like noses!?!

            3 Replies
            1. re: kseiverd
              AngelaID RE: kseiverd May 2, 2014 08:36 AM

              I've been in Idaho the past 30 years. No one has ever heard of scrapple! I ordered 8 lbs of Habbersett's a few weeks ago. Love that stuff!

              1. re: AngelaID
                SP1 RE: AngelaID May 21, 2014 10:03 AM

                8 lbs? Do you freeze it?

                1. re: SP1
                  AngelaID RE: SP1 May 21, 2014 11:13 AM

                  Yes. They come in little 1 lb (shrink wrapped) packages.

            2. c
              cleobeach RE: tartuffe Jan 19, 2014 03:32 PM

              I was raised in the heart of PA (Dutch) German country and I think scrapple is gross. I have no explanation for this except maybe it is because pork was not in regular rotation at our house or anyone in our immediate circle. My grandparents had a beef and chicken farm so my guess is we ate what came from the farm.

              My husband loves it and orders it whenever he can.

              I like everything in it but not the finished product.

              1. chefj RE: tartuffe Jan 19, 2014 04:40 PM

                Lots of comment on Scrapple in past threads

                1. gaffk RE: tartuffe Jan 19, 2014 04:44 PM

                  I grew up in Philly and scrapple has always been in the regular rotation of breakfast meats. Mom always said it was every scrap of the pig but the oink. I even have half a "block" of Habbersett's in the fridge right now. I prefer mine sliced semi-thick (so it's mushy) which is weird as parents always preferred thin and crispy. Dredged in flour, fried in Crisco and served with Heinz ketchup.

                  A few years ago I went to a PA Dutch festival where they butchered whole hogs and then made scrapple. Not only the scraps went into it, but the whole head: eyes, teeth and all. Oddly, I still like the stuff.

                  1. pikawicca RE: tartuffe Jan 19, 2014 04:47 PM

                    Scrapple, lightly coated in flour and fried, served with real maple syrup is delightful Good recipe in JOC.

                    6 Replies
                    1. re: pikawicca
                      gaffk RE: pikawicca Jan 19, 2014 04:58 PM

                      Maple syrup? What kind of scrapple barbarian are you?

                      1. re: gaffk
                        suzigirl RE: gaffk Jan 19, 2014 05:01 PM

                        The same kind as me. It's delicious.

                        1. re: gaffk
                          PattiCakes RE: gaffk May 22, 2014 10:52 AM

                          Maple syrup is a pretty common accompaniment to scrapple if you are in the heart of PA Dutch country. Think about it -- pancakes with butter & syrup & a side of scrapple. On the other hand, folks in Philly like their scrapple with ketchup. It's all in what you grew up with.

                          1. re: PattiCakes
                            gaffk RE: PattiCakes May 22, 2014 12:09 PM

                            Well I guess that's true . . . I was born and raised in Philly. And my scrapple is always served with eggs. Pancakes demand bacon as a side ;)

                            1. re: gaffk
                              grampart RE: gaffk May 22, 2014 12:43 PM

                              Why not have both......with each?

                              1. re: grampart
                                gaffk RE: grampart May 22, 2014 01:10 PM

                                Hey there's only so much a girl can eat in one sitting (at least this one ;)

                      2. Tripeler RE: tartuffe Jan 19, 2014 05:04 PM

                        Every time I hear about scrapple, I always think of Charlie Parker...

                        1. JungMann RE: tartuffe Jan 21, 2014 08:19 AM

                          Count me as a scrapple lover. It combines the pleasures of a creamy polenta with the uniquely satisfying porcine pleasure of a pork and sage pate. Slice it thick and fry it until the outsides are crisp while the insides remain creamy as long-cooked grits and you've got a superb breakfast.

                          1. w
                            WNYamateur RE: tartuffe Jan 21, 2014 08:25 AM

                            I was introduced to it as a child, summer vacations on the Maryland shore.

                            I used to make it from a Joy of Cooking recipe: simmer pork neck bones with herbs & spices, pick the meat off the bones and mince, strain the broth & use it to make the cornmeal mush, combine w/ meat & pour into a loaf pan. There was enough gelatin in the bones to make it set up nicely.

                            1. r
                              Roland Parker RE: tartuffe Jan 21, 2014 10:48 AM

                              I grew up with scrapple too, in Baltimore and with a father from Pennsylvania.

                              Scrapple was served either sliced very thinly and fried till almost as crisp as bacon, or sliced more thickly and lightly fried so the interior was still slightly gummy/undercooked.

                              The two styles are actually quite different.

                              Because I knew about scrapple I had no problems eating haggis when first introduced to it. It's the sheep version!

                              1. YAYME RE: tartuffe Jan 21, 2014 10:57 AM

                                My Stepfather and his family love scrapple, often they take it on our camping trips and that's the only time I see it.

                                1. l
                                  laliz RE: tartuffe Jan 21, 2014 11:02 AM

                                  I grew up in PA and I like scrapple. Thin and crisp and served w/maple syrup.

                                  My mother also made cream of wheat cereal and refrigerated it, then sliced and fried it and served that with maple syrup too.

                                  1. e
                                    eesmama RE: tartuffe Jan 25, 2014 06:37 PM

                                    I like it on the thicker side, fried super crisp on both sides with the soft center. I put apple butter on mine.

                                    1. MGZ RE: tartuffe Jan 26, 2014 04:21 AM

                                      Didn't discover scrapple 'til I was 18 and it was on the training table breakfast spread. I fell in love with lots of things that fall - scrapple was certainly one of 'em.

                                      Scrapple, bacon, egg, and cheese on a hard roll with ketchup was the hangover helper a couple weeks ago. A solid sandwich, indeed.

                                      Scrapple with poached eggs and homefries is my diner staple. Love to run that pork by-product through the ooze of the yolk.

                                      Scrapple and cheese omelettes are another source of joy.

                                      Oh, and, if you haven't tried it, scrapple can be grilled over coals in a Stadium parking lot for a tailgate treat. Adding barbecue sauce, pickle slices, and onion when placing on the bun makes for a funky PA Dutch version of a McRib.

                                      1. b
                                        betsydiver RE: tartuffe Jan 26, 2014 05:26 AM

                                        my grandpop (a butcher) always saidscrapple was everything but the squeal!

                                        1. grampart RE: tartuffe Jan 26, 2014 05:38 AM

                                          Sliced thin and fried very crisp is good. Thick and undercooked is bad. Left pic good. Right pic bad.

                                          1 Reply
                                          1. re: grampart
                                            SP1 RE: grampart May 2, 2014 06:15 AM

                                            That's perfect! I know what's for breakfast tomorrow.

                                          2. katz66 RE: tartuffe Feb 3, 2014 03:55 AM

                                            My family had a meat packing company and one of the things they made was scrapple. There were never any strange cut of meat in it. Pork shoulder, fatback, liver and cornmeal. It was put in huge iron pots of hottub size and cooked over night with seasoning and ground the next day and chilled in blocks and wrapped that afternoon and sold the next day. We fried it I like it not scrispy. Most people like it scrispy. I put it on toast with mayo and sliced tomato. Now my family business is no more but the recipe is inDelaware at Haas butcher shop. No lumps of chewy strange things in it.

                                            1. l
                                              Linda VH RE: tartuffe Feb 3, 2014 04:10 AM

                                              My Mother used to cook it in a frying pan - loved it!!!!

                                              1 Reply
                                              1. re: Linda VH
                                                PattiCakes RE: Linda VH May 22, 2014 10:57 AM

                                                The "right way" is to dust each slice very lightly with flour then put it in cold, well seasoned cast iron skillet, then cook it slowly until it crisps on the outside. You can also flatten it as it cooks by putting another, smaller cast iron pan on top. Many diners deep fry it because it takes a long time to cook it the other way and they would not be able to keep up with the orders otherwise.

                                              2. j
                                                jpc8015 RE: tartuffe May 21, 2014 11:58 AM

                                                Scrapple can vary wildly by region. Here in the PacNW my wife and her mother make scrapple by boiling a bone in ham until the meat is falling off the bone. They then add cornmeal to that broth with the shredded meat until you have a pretty thick porridge. They then put it in loaf pans and refrigerate it. We like to slice it about an inch thick and pan fry it.

                                                2 Replies
                                                1. re: jpc8015
                                                  paulj RE: jpc8015 May 21, 2014 07:41 PM

                                                  I've seen scrapple in a few stores in the Seattle area - a Jones brand from back east.

                                                  1. re: paulj
                                                    jpc8015 RE: paulj May 22, 2014 07:20 AM

                                                    I think I've seen it in the freezer section of some high end markets. Never bought it though.

                                                2. mbfant RE: tartuffe May 21, 2014 12:14 PM

                                                  My mother, who was from the Main Line, took about fifty years getting used to life in New York. She used to order Strode's scrapple at B. Altman's gourmet dept when we were children and we'd have it for breakfast on cold winter mornings before school, undoubtedly alone among schoolchildren in New York. She served it with S. S. Pierce chili sauce (also from Altman's), so that is how I remember it, and I loved it. I would add that my mother was probably the most squeamish eater I ever met, which means that either you can love anything if you start eating it at an early enough age without really understanding what it is or that scrapple is really not that gross.

                                                  1. EWSflash RE: tartuffe May 21, 2014 07:55 PM

                                                    No, thank you. More for the folks that like it.

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