SCRAPPLE!!! You
MUST try this stuff! It's
awesome!
Generally speaking, there are many different versions, different types, etc. I first learned about it from the Food Network (cable TV) and chatted with my buddy about it. His mom, originally from Ohio and the descendant of immigrant German farmers, had a basic recipe made from cornmeal, onions, and pork neck bones, period. She taught us how to make it, and with that knowledge (and the power of the internet) we made a more
traditional Baltimore recipe (looked like your pic above) that was fundamentally the same (cornmeal, onions, and pork neck bones) but with a 50:50 mix of cornmeal/buckwheat flour and a ton of spices (black pepper, white pepper, mace, savory, sage, etc.).
As it was stuff he ate as a kid, he preferred his mom's recipe, but the guys we fed it to in our bunch of old high school buddies that regularly camp, fish and hang out together, the preferred recipe was the 'gourmet' Baltimore recipe. My wife's tried it, but doesn't care for it that much. My boy and I scarf it down and crave it a couple of times a year. It's a breakfast staple when either the boys and I or the family and I go camping. After you make a loaf (or several), refrigerate it overnight, flop it out of the loaf pan, you slice it up (it cooks different whether you cut it thick or thin), fry it up in bacon grease (butter works, but it's not the same, margarine is a waste of time) using a cast iron pan.
If you like hush puppies and bacon, I don't see how you couldn't like scrapple! =P~
It truly is 'poor people food', being made from cheap ingredients and the cheapest parts of the pig; "offal" which is organ meat. I've made it with pork kidney (no good; boiled and food-processed kidney smells like what it is...a piss filter :shock:...sorry gent's, but it's truly the best description for the smell
), would like to make it with pork liver just to see how it is, but prefer to make it with pork neck bones, ham, and/or bacon.
I'm tellin' ya guys, it's D-LISH!
I've got a few slices in the freezer that I'll fry up for my son and I tomorrow for breakfast. I'll post ya'll a picture of the cornmeal-only stuff, it looks totally different...it's yellow with chunks of meat, browned to a nice crisp in the bacon grease/cast iron.
If ya'll are interested, I'll share my recipes so ya'll can try some of the GOOD STUFF! :wink: