I have often been asked about SCRAPPLE by out of towners, who are more interested in having a Cheesesteak than some scrapple, but they have heard about it, and think that perhaps they should try it.
I find people here are pretty split on it: they like it, don't like it or would never try it. Of course there are always the fear mongers out there that tell everyone else that it is made from pigs lips and tails. Of course, it is made from "spare" parts, but more than lip and tails plus corn meal, flour and seasoning.
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| The package at the super market |
It has a texture like a country pate with a light pork flavor; I prefer the ones that have less black pepper. Habbersett is definitely my favorite supermarket brand. I like the overall texture and seasoning best. Then, there is the issue of cooking. I prefer for it to be pan fried. Many diners, however, deep fry it. It is okay deep fried as long as they do not overdue it.
There are many ways to eat it. Many people like it with ketchup, some with syrup and I like it with poached eggs on top.
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| scrapple with poached eggs on my plate at my diner |
Don't let the naysayers frighten you! When in Philadelphia, give it a try!
I absolutely adore scrapple. Had it first in Pennsylvania on a great trip, and I would eat it every day if I could :)
ReplyDeleteI also love scrapple. I prefer it either plain (some salt doesn't hurt) or with some ketchup. Right now my favorite brand comes from S Clyde Weaver in Lancaster, PA.
ReplyDeleteWhen I worked at a local museum dedicated to the PA Dutch, they butchered a pig on Friday morning and on Sunday afternoon I was handed some fresh scrapple. Pretty cool!