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Scrapple...

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Carolina Q
Carolina Q Posts: 14,831
edited November 2015 in EggHead Forum
Zippylip's opinion notwithstanding, not even an egg - not even a WEBER - would have saved this! Never tried scrapple before so, when I saw some the other day, I decided to finally give it a try. Fried it up in a skillet for breakfast this morning, served with avocado (because I had a half left over from yesterday), sliced tomato and toast. The taste wasn't horrible, though close, but the texture sure was... MUSH!! 

I gave Mom a bite and it was priceless. Her expression reminded me of the look on my youngest son's face when we fed him liver baby food 30some years ago. A look I will never forget! And yes, he has forgiven us (I think).  =)

PSA... If you aren't from PA or DE (or even if you are) and happen to see it in the market, keep on walking!  Maybe if enough people do that, they'll stop making it. =)

I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    So you're saying the "S" in scrapple is silent?
    Flint, Michigan
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  • SmokingPiney
    SmokingPiney Posts: 2,282
    edited November 2015
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    It's a staple in diners here. Some folks like it. I thinks it's disgusting.....lips and $#&holes ground to mush.  :s
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • DMW
    DMW Posts: 13,832
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    I just put a block from freezer to the fridge last night to thaw. I can't wait for breakfast tomorrow. Perhaps you didn't serve it properly? :smiley: 

    Really, you need to top it with a generous amount of ketchup, and then mash the whole thing together with a fork. Served with over-medium fried eggs so the egg yolk runs out and gets into the scrapple.

    My mouth is watering in anticipation...
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    I'm quite sure who introduced me to Scrapple (likely my Grandparents) but, it was in Nebraska. It's been many years since I've had it. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Fred19Flintstone said:
    So you're saying the "S" in scrapple is silent?
    Pretty much, yup. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • berndcrisp
    berndcrisp Posts: 1,166
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    I'm not bringing anything into my house that has the word 'crap' in it, let alone eat it. Cover it with ketchup, mayo, mustard, onions and bacon it ain't happening here!!
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • Carolina Q
    Carolina Q Posts: 14,831
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    DMW said:
    I just put a block from freezer to the fridge last night to thaw. I can't wait for breakfast tomorrow. Perhaps you didn't serve it properly? :smiley: 

    Really, you need to top it with a generous amount of ketchup, and then mash the whole thing together with a fork. Served with over-medium fried eggs so the egg yolk runs out and gets into the scrapple.

    My mouth is watering in anticipation...
    No offense, but that sounds, well, worse than mine! :rofl:  

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • tactical_66
    tactical_66 Posts: 207
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    I live in SE PA. My wife,who is not a big meat eater loves scrapple. She cooked some up this morning in her cast iron pan. The stuff is horrible, but a staple in PA
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    Zip fried some up for breakfast once and it was fantastic. Nice texture too

    Was about 3/8" thick. 

    basically a pate, believe it or not. Ground meat and fat. Hard to go wrong with that. 




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  • Carolina Q
    Carolina Q Posts: 14,831
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    Darby_Crenshaw said:
    Zip fried some up for breakfast once and it was fantastic. Nice texture too

    Was about 3/8" thick. 

    basically a pate, believe it or not. Ground meat and fat. Hard to go wrong with that. 
    That's about how thick I cut it, fried so it had a nice crust. It actually looked pretty good. But...

    I wouldn't call it "meat", but it was most assuredly ground!  =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Scrapple is good eats!!!  Its just another form of sausage/pate.  Cut it thin and you can crisp it up completely. Leave it thicker and you can have a nice crispy surface with a nice creamy interior.  Taste is great - pork, a grain (cornmeal, wheat, or buckwheat) and spices ( sage, thyme, savory, black pepper). 

    It is after all, the precursor to American meatloaf.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • marysvilleegger
    marysvilleegger Posts: 329
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    DMW said:
    I just put a block from freezer to the fridge last night to thaw. I can't wait for breakfast tomorrow. Perhaps you didn't serve it properly? :smiley: 

    Really, you need to top it with a generous amount of ketchup, and then mash the whole thing together with a fork. Served with over-medium fried eggs so the egg yolk runs out and gets into the scrapple.

    My mouth is watering in anticipation...
    This ^^.   
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  • Acn
    Acn Posts: 4,424
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    SmokingPiney said:
    It's a staple in diners here. Some folks like it. I thinks it's disgusting.....lips and $#&holes ground to mush.  :s
    So it's basically a hot dog out of the casing?

    LBGE

    Pikesville, MD

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Acn said:
    SmokingPiney said:
    It's a staple in diners here. Some folks like it. I thinks it's disgusting.....lips and $#&holes ground to mush.  :s
    So it's basically a hot dog out of the casing?
    Ah, but is it a SANDWICH? =)

    PS: Tasted like no hot dog I ever had, that's for sure!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Acn said:
    SmokingPiney said:
    It's a staple in diners here. Some folks like it. I thinks it's disgusting.....lips and $#&holes ground to mush.  :s
    So it's basically a hot dog out of the casing?
    Pretty much.  Major difference is the addition of grains and the final texture will not firm up as much. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Jstroke
    Jstroke Posts: 2,600
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    Carolina, lets not start the Sandwich thing again, But I will say this, Scrapple pan fried and then topped with baked beans and poached eggs is money. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • KiterTodd
    KiterTodd Posts: 2,466
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    I've only had a it a few times.  It kind of tastes like Spam to me, but I don't hate it.

    A lady from DE made it for me the best I've had it.  She chopped it up and browned it in a pan with some onions, and then threw in eggs and made a great egg scramble.  You had the salty browned meat taste in there with the eggs.  It was quite good.

    If you are wondering, after they make hot dogs they take whatever is left of the animal and make scrapple.  :lol: 
    LBGE/Maryland
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  • YEMTrey
    YEMTrey Posts: 6,829
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    You guys are doing it wrong.  This is the product you're looking for, lol!
    I'll smoke a block of this and slice it for breakfast.  Great with eggs, etc.

    https://en.wikipedia.org/wiki/Goetta
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • fishlessman
    fishlessman Posts: 32,754
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    stuff i had down there tasted like ground salt pork with an equal amount of salt added, then fried. i think its the only diner food ive had to push away from my plate
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • DMW
    DMW Posts: 13,832
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    Pictures aren't great, we have a couple bulbs out in the kitchen I need to change...

    Frying it up.


    Plated with obligatory ketchup.

    Smashed up and ready to eat


    I wish I could eat like this every morning.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    YEMTrey said:
    You guys are doing it wrong.  This is the product you're looking for, lol!
    I'll smoke a block of this and slice it for breakfast.  Great with eggs, etc.

    https://en.wikipedia.org/wiki/Goetta
    Both Goetta and Scrapple are new world adaptations by German immigrants of Knipp.  Distribution of Goetta is even more limited than Scrapple.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • JRWhitee
    JRWhitee Posts: 5,678
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    I only put Ketchup on things I don't like!
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Anyone ever try scrapple with bomba? Zip, you here? Surely you've tried it. I don't have any bomba handy or I'd have some now, just out of curiosity. 

    Can't bring myself to try it with ketchup!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • blasting
    blasting Posts: 6,262
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    It kind of looks like Click, or Spam.  I've never heard of it, and nothing posted so far has put me on a mission to procure it.

    People ate differently during the great depression, nostalgia is a funny thing.

    Phoenix 
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  • fishlessman
    fishlessman Posts: 32,754
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    i wouldnt waste the bomba. maybe peanut butter and a handfull of raisins =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Carolina Q
    Carolina Q Posts: 14,831
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    fishlessman said:
    i wouldnt waste the bomba. =)
    But you KNOW Marc has! =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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