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Does anyone make scrapple anymore?
nononsense
Member Posts: 10,928 ✭✭✭✭
I was sorting through my Mother's recipes last night and came across one of her mother's recipes for scrapple. The fact that it was one of my grandmother's recipes intrigued me. She was the one who took the time to help me learn the basics of cooking. Nothing fancy, farm food for families and the best pancakes fried in lard! The scrapple got me wound up to try something this weekend, maybe.
Do any of you have some experience and suggestions for making scrapple?
Thanks!
Comments
raised on a farm where hog killings took place every year . Almost Everything was used except the squeal as has been noted . Didn’t use the blood until an Air Force guy-with a Hungarian wife moved nearby . She found out about the hog killings and wanted to collect the blood to make blood sausage . Never got brave enough to try that be she loved it
when it came to butchering , she told me they ate every thing except the oink , from blood sausage to head cheese and every thing in between . told me her kids grew up eating all of it also and liked it all . there's was not due to lack of money in eating it all , just a way of life they had grew up with and continued the tradition of not wasting any thing ,
Rather have a can of Lima beans and Vienna sausages
Other than that, we had to buy Habbersett scrapple from the supermarkets.
Kind of wished I took that "you'll never know" approach when it came to baluut.
My Mom spent her early years in England - until well into the Blitz and then it was back to the USA. Unfortunately she learned most of her cooking skills in England. I was 21 until I learned that whole chicken didn't come out of a can. Or that hard boiled eggs shouldn't be covered in sausage & bread crumbs. Looked forward to LRRPs because eating C rats reminded me of home. Except that the spaghetti and pound cake was better.
Because of Mom's "try it, you'll like it" fibs (who puts raisins in Tuna fish?) I've developed a definite default to "no" when it comes to trying new foods.
Scrapple Recipe (Ponhaws)
From Pennsylvania Dutch Cookbook of Fine Old Recipes (1936)
Separate one hog’s head into halves. Take out the eyes and brains. Scrape and thoroughly clean the head. Put into a large kettle and cover with 4 or 5 quarts cold water. Simmer gently for 2 or 3 hours, or until the meat falls from the bones. Skim off grease carefully from the surface; remove meat, chop fine and return to the liquor. Season with salt and pepper to taste and 1 teaspoon of powdered sage. Sift in granulated yellow corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush. Cook slowly for 1 hour, watching carefully as it scorches easily. When sufficiently cooked, pour into greased oblong tins and store in a cool place until ready to use. Cut in thin slices and fry in hot fat until crisp and brown.I'd probably be 80 pounds lighter.
Just a silly question:
Why does everyone leave the squeal out of their scrapple recipes?
I'm fairly certain grandma threw in the squeal and oink and left out only the hair.
I’m an iowedgion. The only place I’ve ever heard of this, scrapple, is right here on this site.
I’m not agin it.
Tell me more!