Never had the pleasure, so I’d like to see what it’s like.
Any suggestions for online purchase?
Please, only if you like scrapple and know of a good product. Cooking suggestions would be nice too.
Please, don’t try to gross me out. I love mussles, so I’m immune. 
Thanks
mangeorge
The thing I love about scrapple is its brutal honesty – the individual animal parts that went into it are actually listed in the ingredients label.
Okay, so what’s “ball sausage”? I sure hope not, but you never know. 
EXACTLY what you think it is.
Actually, I have no idea. I’ve never heard of it. However, if you’re at all interested in other local meaty treats, I highly recommend lebanon bologna (which is distinctly un-bologna-like).
[Homer]Mmmmmmmmm, ball sausage…(drool)[\Homer]
Good stuff. I’ll add pork roll to the list of local delicacies. I know you can get that shipped anywhere too.
I think I’ll buy some scrapple when I go shopping tomorrow night.
We get Rapa scrapple around Baltimore and it’s quite… servicable. It’s really easy to cook: slice it about a quarter to half inch thick and fry it in a small amount of butter. veg oil or margerine until the edges get crispy and the slab a bit browned.
I s’pose there will never be a better time to post this. A good friend was inspired to compose this little gem recently when she was a guest in a home where scrapple was revered. I guess she might not share your love for it…I’ve never seem the stuff, but this made me less than eager to try it…
Oh, isn’t it strange?
(To the tune of “Home, home on the range” to be sung with a western accent)
Oh give me a home that leaves scrapple alone.
You see, meat ain’t s’posed to be grey.
Where seldom is heard those discouraging words:
“Your scrapple is right on its way.”
Chorus:
Oh, isn’t it strange
Sometimes you just can’t get your way.
You want toast and an egg, but it’s not nice to beg,
So eat up your scrapple again today.
I’ve had to wake up, when the sun’s barely up
To a smell that’s becoming well-known.
So I stand there amazed, and try to ask as I gaze
But all that comes out is a groan…
CHORUS
Sausage seems so healthy, and bacon fat-free
Whole cream, it’s so fluffy and light
This is when it’s compared, to some scrapple, if dared
Oh, some food combos just are not right.
CHORUS
Oh I love a great meal, with no parts that once squealed
Where the bones ain’t completely scraped clean.
Where nothing is boiled ‘till the taste is all spoiled
And the sight of it won’t turn you green.
CHORUS
The website www.vermontcountrystore.com and search for “scrapple”. They sell a 28 oz can for about $10. I can’t vouch for quality, taste, etc. I just happened to see the catalog yesterday.
Canned scrapple?!? Ick. That can’t possibly taste right.
Any other New Duncan Imperials fans out there?
Gizzards, scrapple and tripe (Oh my!)
Pork roll is yummy. Scrapple – not so much.
Oh man. My daily lunch from the age of 6 to 18 consisted of a lebanon bologna and cheese sandwich with mustard. Some rough math indicates I’ve eaten 600 lbs. of the stuff. Heaven.
I would definately recommend Rapa scrapple. It’s superior to that “Philadelphia scrapple” as my grandfather calls it (with disgust). You can mail order some here. Rapa makes their scrapple in Bridgeville, DE, a small farm town that host the annual Apple-Scrapple Festival. Come and see the scrapple carving contest!
Anyway, I prefer to cut the scrapple in fairly thick (1/4-1/2") slices and cook in a frying pan (no added oil or fat). What you want is the outside to be nice and crisp and the inside soft. Delicious!
I used to see some other stuff in Cincinnati stores; IIRC it was similar to scrapple but came in a roll sort of like sausage: Somebody’s Good ??? comes to mind.
Sound’s like polenta. Which, by the way, seem’s to me to be similar to scrapple. Kinda. 
Polenta is the stuff I was thinking of. I kinda liked it; I guess that reveals a serious character flaw.
Rapa brand is da bomb! I have to haul some with me when visiting my brother in New Mexico. His wife won’t cook it, so we get to fry some slabs and enjoy the crunchy spicy goodness, with ketchup!
I slice my scrapple in 1/4", lightly dredge in flour, (knocking off excess if necessary), and pan fry in hot oil. The outside should be crispy and golden brown, (NOT grey, using this method at least). Especially yummy with a fried or poached egg on top, for those who like to gild the lilly!
Scrapple is like bacon in that both are gross if not cooked until crispety-crunchety. Slice it no more than ¼" thick and fry in a cast iron skillet, medium-high heat about 5 minutes on each side. Don’t try to flip it too early or it’ll stick to the pan and fall apart. Once the first side has become crispy enough that you can free it from the pan without it breaking up, it’s ready to flip.
And no oil or grease is necessary - the stuff oozes its own as it browns.
Both sides should be brown and crispy, and just this side of almost-not-crispy in the center.
Did I mention I like my breakfast meats crispy?
And don’t bother searching far-away exotic places for scrapple. Local grocery stores have perfectly good stuff. I mean, we’re talking about finely ground & compressed butcher shop floor sweepings that you have to fry to a crisp to make edible 
My early childhood was in scrapple making country,Habbersett’s being nearby and my favorite.Our next door neighbour had a butcher shop and made it too,as did my grandfather,though it was called ponhaus in his region.They use “everything but the squeal” but it’s always trimmings and organ meat.Some use the liver.
To my mind,what really differentiates the product ( apart from the spice load),is the cereal that is added.Chester County makers use(d) cornmeal,but grampa used buckwheat or a blend of the two.
I used to pan fry it.Start with a cold pan and bring the heat up,it will provide enough fat to fry.But I prefer putting slices on a rack on a baking sheet,moderate oven,and crisping them that way,losing some of the fat.Takes longer though.Slice thickness about 3/8",10mm.
You should try different cooking times,too.Some like brittle crisp,some mushy,some crispy skin with soft inside.