Scrapple?

a lot the restaurants in the area sell it, I tried it I think it is true what they say about the ingredients, everything but the oink

York PA is at the edge of the Amish Country and scrapple is a popular Amish breakfast food. We joke about it as the stuff is made from pork scraps and pork parts that would otherwise not be eaten.....head meat, heart liver, lungs and internal organs. They grind the meat into a pork mush boil with water into a broth and mix it with corn meal and flour.  Lets put it this way; scrapple is not cardiac friendly but many people like it.

It is the junk food version of the JUNGLE.  (J Sinclair's book)

Eating Scrapple at the Round-the-Clock-Diner in 2009.

Peter

It all started with a pig and a hungry farmer ...

Some people say that you haven't really experienced York if you haven't tried scrapple.

I'd eat it again on a bet, but personally, I prefer bacon!

Andy

It's name employs extraneous letters to disguise what it truly is. Eat heartily...

To the tune of the Maguire Sisters song "sugar time". ok hum the tune and start singing.

Well'll it's scrapple in the morning, scrapple in the evening, scrapple at supper time.

Eat that scrapple and you'll be happy all the time.

Eat it with ketchup, eat it with apple butter, just eat it all time!

You have to be brought up with it to love it. I was not, but I'll eat it if it is fried thin and crispy. The grey color is a bit off-putting. My daughter's family moved to the Boston area, and when we visit they beg us to bring a large pack of scrapple with us. All the scrapple lovers I know insist on a certain brand. Once I bought Rappa brand for my wife, and she made me return it.

When it comes to scrapple, nobody is neutral.

Blahhhh! An acquired taste.  I had it once at a now disappeared "Amish Restaurant" chain when I first visited Pa. in 1970.  Cracker Barrel Country ham and bacon for

this border state farm boy who has attended hog killings.

Yum, Yum!     Personally I like it with maple syrup.

Ohh, I've been bought up with it. I love the stuff! We get Habersette (I think I spelled that right).

Bill

Yeow!!!......and I thought we had some pretty weird cuisine in this part of the country!..

Habbersett...our brand also. On sale at the Acme this week...buy one get one free.

I tried scrapple the first time I went to the York train show.

We were staying in Intercourse, Pa, and tried it in the local breakfast place.

Once was enough for me

RAPA brand is consumer favorite (and mine) because they do a better job of keeping blood out of the mix. The Brands that don't tend to smell like burning flesh in a frying pan. It's hard to know which kind is served in any particular Diner, but if it tasted really nasty then you probably had the true Amish kind. While I find the true Amish kind to be disgusting, I love the RAPA brand type, especially with a little Ketchup or egg yolk. Also, it has to be thin sliced and a little crispy.

At least it's better then GRITS. YUK!!!

My brother and I noticed a number of folks who looked like they might be Mennonites were dining in the place with us. Whether that means they were serving Amish style scrapple is beyond me.

Thanks for the tip!

It's a good bet that they served traditional Scrapple. RAPA brand in like the "Wonder Bread" of scrapple. If the fried Scrapple looks more black in color it's traditional. If it looks more brown in color it has less blood and more cornmeal. If you're new to Scrapple: eat the brown kind. More importantly, if you are not used to eating (and digesting) Scrapple, don't try it in the morning before the Meet. You will miss most of the meet reading the local newspaper!

Hassan and his wife go to Mecca.

My honey and I go to York.

Though differences there be

On this we agree:

‘Tis best that we forego the pork!

Burma Shave

KD

I'll stick with my SPAM.....yeah, probably isn't much different.

SPAM, Pork Shoulders and Ham. Basically Filet Minion when compared to Scrapple ingredients.

Srapple, the Other gray meat....YUMMMMMMMMMMMMMMM

Gilly

We have a pack in the fridge right now! I was raised on it, so it extends a little farther north then the Lancaster area.

Don

Scrapple also has an alarming amount of fat and sodium. I'm going to eat it anyway because it's good and I'm stupid. You gotta die of something.

When I was much younger my father and his hunting buddy's would get together once a year at one of the farms they hunted on for a good old fashioned hog butchering.  I helped make several hundred pounds of scrapple and I don't remember ever adding any organ meat.  They put all the bones and scraps in a big pot and boiled everything off the bones.  All of this was run through a meat grinder and thickened with corn meal and seasoned.  Once it was fully cooked it was ladled into aluminum loaf pans and allowed to firm up as it cooled.  I'll go on record and say I don't like scrapple.

My grandfather was PA Dutch and made scrapple at home as well. His key "nasty" ingredients were Pork hearts and Pork liver. Really gross tasting. Most people who make it at home now leave those out and just use Pork butt, NO ORGANS. All the rest is the same: Boil to a mush, and cornmeal, make loafs in bread pans, etc. Restaurant Scrapple has organs.

Hmmm.  Well, I just asked a friend and she says she likes scrapple, but we both

agree that poi (Hawaii) is worse, but we can't agree whether poi tastes like plaster

of paris or wallpaper paste.

I was raised in Ohio, our family enjoyed scrapple and we ate beef tongue for supper. We had blood pudding for dessert! YUM!

I'd never heard of it until I listened to the song "Prom night in Pigtown", performed by Trout Fishin' in America.

Jeff C

Are any of those people still with us?

Yeah, they're still around:

Jerry

Anybody ever find this stuff in Pittsburgh????   Well, if I get the hankerin', it means a trip to Somerset, Pa. ....and the Summit Diner, for the world famous "scrapyard" !

quote:

I was raised in Ohio, our family enjoyed scrapple and we ate beef tongue for supper

You'll find tongue in a lot of NYC deli's. My mother liked it. I think it was pickled, I am not sure.

I've seen it occasionally in some of the larger Giant Eagles, but you really have to hunt for it.

Andy

C W 

The tongue was probably 'corned' like in corned beef.

NSBILL, It all started with a post from Farmer Bill, around the beginning of the 21st century.

Jack

Well, Peter Condro and Scott Smith are the first two on the right..... And considering a wholesome healthy diet of Scrapple, why wouldn't they be???

Gilly