4 thoughts on “Scrapple”

  1. Why the buckwheat flour? It totally throws off the texture. And you’ve got enough meat in there for a whole bag of cornmeal.

    Scrapple is an inexpensive food, filling, with little bits of scraps in it for flavor and to make your stomach feel more like it’s had a meal. Sorry, but this recipe is for a meat pudding, with just enough starch to keep it together.
    Not scrapple.

    I’m usually not so negative when I comment, but scrapple is a favorite of mine, and this is so way off. You usually have scrapple on the side with bacon or sausage and eggs. It’s more like robust grits. 😉


    1. You have some passion for your scrapple. I love it. Ruthie, where are you from? I ask because scrapple is pretty regional. I am going to guess Philly-Jersey area by your definition of scrapple. This recipe was based on a 1800’s recipe from the Pennsylvania Dutch which probably makes it wildly different. My grandmother’s scrapple was more Amish and used pin oats and either pork or beef. I have also heard her scrapple called grits too but it is nothing like Southern grits. But this is the beauty of regional food, getting to explore all the wonderful variations on a theme, that food is as diverse as those who make it.


      1. I lived in Baltimore for years and was first introduced to scrapple at a dive of a diner in D. C., of all places, after a a very long night shift. After that, I was all over it. 😉 Even after I moved back to California I had friends who lived in York, PA sending me care packages from the Amish/Mennonite farmers markets in their area.

        In Virginia, they have something called “liver mush” which is very similar but more/all liver. South Carolina also has something similar, but I don’t remember what it’s called. I heard about that from a friend who grew up there. So there’s lots of similar things, with all those hogs being cooked whole providing lots of bits and pieces. Not only thrifty, but gives a little obeisance to the animal that died for your dinner.

        I suppose the buckwheat flour makes it much heartier and probably helps it stick together better. I’m not too good with any possibility of uncooked flour, so I think I’ll still limit myself to a coating on the outside.

        BTW, being a California girl, you know I have to eat my scrapple with hot sauce. 😉 And a sprinkling of sea salt. LOL! Guess I can’t really fault anyone else on their take on the stuff.


  2. In the 1950’s, when my Pennsylvania Dutch granpa came to visit, he would bring a few pounds of Scrapple. I’m chagrined to think how much catsup we poured over those beautiful, crispy rectangles. It was such a wonderful breakfast to tide us over hours of tobogganing. Funny – as the name suggests it was made from scraps, to us it was an eagerly anticipated gourmet delicacy.


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