Scrapple: Pork Mush—The Pennsylvania Treat

globalgourmet ^ | Lynn Kerrigan

[Publius]

I grew up in South Jersey and ended up in Seattle courtesy of the army. You can't get scrapple here, but when I was back east five years ago I ate breakfast at a diner in Voorhees Township and had scrapple and eggs.

I like to put a dash of Tabasco on it. Yummy!

[cubreporter]

absolutely. Enjoy.

[cubreporter]

:) Mmmmmm, me too. Sounds great for Sunday morning and the Sunday paper. Great weekend everyone no matter what your menu may be. We’re all just happy to be healthy and enjoying this great country. God bless.

[radiohead]

<sliced thin, dredged in a little flour and then fried crisp

You’ve got it! That’s the way to do it. Mmm!

[21twelve]

Lived in New Jersey for 8 years and scrapple was on my list of favorites at the local Diner every Sunday after church. The kind of diner where they would have the coffee and hot chocolate ready when they saw me and my wife come in the door. And where they would make special dishes “just for us”.

I imagine you can find scrapple on-line? My mouth is watering!

[big truck]

I grew up on the stuff - as did my Lancaster raised mom and dad. Mom served it often for dinner or a special Saturday breakfast. Many local restaurants have it on their menus and buffets. However, my Oregon bred and raised wife used to make me eggs, fried potatoes, and scrapple (just like mom) until she found out what scrapple was made of. Now I get it as a special treat - birthday, Father’s day... She thinks it will kill me!

[oldtimer2]

That brand name is Kunzler, a Lancaster regional butcher. The company is over 100 yrs old and owned by an American-German family.

[Tainan]

I was raised up in SW Ohio and goetta was regularly a part of breakfast.
Later in life I found myself working down by Port Arthur, Texas. There I became fond of boudin. I shopped at a market there for my boudin and lo & behold right next to it in the cooler section they had....goetta.

I was one happy man finding that. In speaking to the market owner he pointed out that they were both made by a local company. Small local company that made mighty fine stuff. They also did several different types of good sausage in varying 'heat' levels.

[Umanbean]

Oh, Rappa Brand. So good. I grew-up on that. Sliced thin and fried to perfection! Then I read the label. So, now I make my own with a boneless pork shoulder roast. The only difficult part is finding buckwheat flour. Have to get from King Arthur Flour Co. I read the label for chorizo, too. Do not do that if you are not prepared to make your own.

[combat_boots]

Fried mush, ham with red eye gravy, and corn pone or eggs over easy.

Oh, my.

[Irenic]

Is it anything like souse/hog head cheese?

[DarthVader]

I went to the store today and scrapple was on sale today. Two packages for $5. I got 2 packages of Rapa (1 regular & 1 hot and spicy). My crave will be satisfied.

[cubreporter]

Yes, your crave will be satisfied. I told my brother about this thread and sent him the info. Then I told him how we fix one big special b reakfast when relatives visit. Eggs, grits, creamed dried beef on toast, scrapple et...my brother said: “That breakfast sounds good...I would eat it and if I died afterwards...I would die in an extremely happy mode.” Ha,ha. He orders a big breakfast with scrapple when he goes back east and...then orders scrapple alone ON THE SIDE. :) Old habits are hard to break but on the other hand...why should we bother to break them when they give us so much pleasure????