scrapple description/recipes

mmmmm. I was able to make it up to tulsa to buy some scrapple. nobody even knows what it is around here and there is only one place I know of to buy it there! I was introduced to it by a woman years ago. I tried to make some myself once but it just wasn't the same as the stuff I bought at the store. the recipes I have found call for cornmeal but the ingredients on the store bought package use wheat....someday I want to find a good recipe to make my own.

what is it?

It's an old Pennsylvania Dutch pork "delicacy," that contains everything but the oink.  Smells terrible while it's frying up, which has always been enough to put me off it.

Yes,traditionally it was made with  the leftovers, but now,more often than not , its made with better cuts of meat.  There are hundreds of recipes for it. Most of the  recipes I know of call for a mixture of corn flour and wheat flour. I never cared for it much myself. It wasn't the smell......it just tasted greasy.

the ingredients I used to try and make it called for pork sausage, liver, stock, and cornmeal. it was ok. just not what I wanted specifically. after you cook it and cool it  hardens up and slices like polenta.

the ingredients on the stuff I buy read:

pork stock, pork, pork skins, corn meal, pork liver,wheat flour, pork fat, pork hearts, salt, spices.

mine doesn't seem too greasy. in fact I add a little butter to the pan because it doesn't have enough fat to keep from sticking. it does have a liver smell to it and some people can't stand that. to me the liver taste is what I like (though I can't stand straight liver). it isn' heavily spiced and I prefer it to breakfast sausage, much lighter fare.

I have a very old pennsylvania  recipe which is similar except it includes whole wheat flour.  1 1/2 cups liver pudding or sausage, 3 quarts of cooked broth from cooked pudding, 1 cup corn meal, 3 cups whole wheat flour, salt, pepper, spices to taste.  Actually, I think I could bring this recipe up to date  and create somthing I might actually like.

that sounds a bit closer to the stuff I want to be able to make. I think the wheat flour is key to getting the texture I want. I love old recipes. they are a testament to the frugality and ingenuity of past generations.