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
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.
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.
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.
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!?!