"You may have been wondering what kind of product would flaunt the fact that it contains no snouts? . The answer is scrapple. What is scrapple? Scrapple is a breakfast meat product which has been attributed to the Pennsylvania Germans. However, although the Amish and Mennonites may still consume and produce some of this delicacy, the world's largest producer of scrapple is my home state of Delaware."
"By the way, some purveyors of scrapple still insist on including the snouts in their product. And we appreciate it. Finally, it is important to note what scrapple is not. Scrapple is not for vegetarians, those who keep kosher, or those with weak stomachs."
Blech bump! We made scrapple in Home Ec - it was disgusting. We had to slice it, fry it, and put maple syrup on it. That was more than 40 years ago, and I still remember how horrible it was.
Then there was the time I went to Aunt Mary's with my new husband and in-laws. We had a meal that included homemade bread and some sort of meat topping. Everyone was raving about how good the meal was, so I innocently asked what the meat was.
Everyone sort of stopped talking, and finally someone said, "It's pork." On the way home, my husband informed me that it was HEAD cheese - made from a REAL pig's head. They butchered their own animals, and used EVERY part.
Did I mention that was my FIRST husband? Not he of champagne and cashews fame.
I bone-out my deer and boil the bones until any remaining meat, grisle, etc falls off the bone.
When the meat cools, I pick through it and discard any grisle, fat, small bones, and run it through the meat grinder.
I discard the water and put the meat pack into a clean pot. I add enough water to cover the ground meat, then add salt, pepper, and sage to taste. Lastly, I add enough corn-meal (premixed with water) to thicken the whole mess into a lumpy mass and spoon this into greased, glass baking pans and chill in the fridge.
When chilled, slice and fry and serve with eggs.
Making me hyngry just thinking about it.