Scrapple

[Ed the wine farmer]

I like Scrapple [Goetta if you use oats]. On a cold morning is goes with eggs,pancakes or anything you like. Cook 2 lb of bony pork until it falls of the bone. Use the stock [about 4 cups] to make corn meal mush. Chop the pork as fine as you like and add to the mush. I like to add pepper and sage; but, you can add onion, bay or nutmeg. Place the warm mixture into a loaf pan and put in fridg. over night. Slice and fry in oil until brown on both sides. In the old country, it is called ponhass{sp?] The Pa. Dutch use the name Scrapple. If you make this, you know what is in it. If you buy it in a store; well, the stories are true. Good luck, Ed
 

[Ellis Kinney]

My Mother used to make scrapple for breakfast. We always put surup on it. We grew up in Northern Ky. across the river from Cincy. Ellis
 

[larry@stinescorners]

If you order it at the diner in pa,the waitress says do you use apple butter or syrup, I like it with apple butter on it
 

[larry@stinescorners]

If you order it at the diner in pa,the waitress says do you use apple butter or syrup, I like it with apple butter on it
 

[Craig45]

I love scrapple but it is death on a plate. That stuff will clog your arteries on contact. But you gotta go some how, so I guess I'll just keep eating it.
 

[TomH in PA]

Yea, homemade and properly cooked is one thing. Store bought and you try not to think about what they put in it (same as any processed meat product though).

My mother used to make corn meal mush and fry it the next day after it set up. Always served with syrup.
 

[international606]

I grew up in midwest never new what scrapple was till I started hanging around PA. I once asked somebody what was in scrapple they replied "what ever is not fit for hot dogs" I still love scrapple. makes me hungery.
 

[EricInSEI]

In the Cincinnati area you can buy Goetta in the grocery store, packed in a plastic tube just like sausage.
 

[farmeroz]

Pa. Homemade scrapple, I lived for it when we were butchering. All the left overs went in the iron kettle and cooked over open wood fire. After eveything was picked clean, the meat went through the grinder and back in the kettle to cook once more. Add in your favorites, corn meal, corriander,flour, slat, pepper and some homemade lard, etc. Cook until the mixture stirred as one body. Then it was ready for the feast. I was never afraid to eat it more than once a day. It is a lost art.
 

[Trkr]

Love it,my mom used to say,it's made with everthing but the squeal.
 

[Dick]

The first time I ever ate it was with an Amish family in Pa. We had it for breakfast and WOW!! was it good, with fried eggs. I'd never eaten anything like that before and really fell for it.
I found a recipe on the internet and made some a few years ago and it turned out great. I urge anyone to try it and I get you'll like it. It's different but really good, especially for breakfast.
Whatever it's made out of it's good, I used pork butt.
Try it!!
Dick
 

[NW Ohio Tim]

I ate it since I was a kid, made just the way you said. My wife never cared for it until I made it with our whole hog sausage. Now she gets a craving for it as often as I do.

We make a batch about once a month. I always said it was a poor mans bacon.



Tim