Ooh that sounds quite tasty.
The little deli in the building where I work has started having this as part of the breakfast special about once a week. :b
It’s difficult, but I’m going to have to try to resist getting it more than once every month or two since I don’t want to die young (well… youngish).
Sounds a bit like faggots. I’d eat it.
Never heard of it.
Is this some new meaning of the term that I’m not familiar with, or have I been wooshed?
Love it - sliced thin, fried till crispy on the outside. I haven’t had it in years, but it’s now on my grocery list. Reading this thread, I got to wondering if scrapple is a regional/southern thing. (BTW, spell checker doesn’t like it either.) I hail from D. C. which was, for a long time, considered a southern city, and grandma frequently served up scrapple with breakfast But one southern “delicacy” in which grandma indulged turned my stomach: pickled pigs’ feet.
I’ve only had it once, perhaps 15 years ago, when my roommate (who grew up near Philadelphia) finally found some to satisfy his perpetual craving. I thought it tasted like sausage-flavored bread.
Now, whether that’s a good thing or not is in the eye of the beholder, I guess - but I liked it, and I’d eat it again.
I’d never heard of it before, but I imagine it could be quite tasty. I certainly wouldn’t rule out trying it.
I’ve always had the impression that it’s a “Pennsylvania Dutch” thing rather than a southern thing. The same for pickled pigs feet.
My mom’s ancient family recipe uses ground oatmeal instead of flour, and we don’t use snout - a small amount of pork belly gives a good amount of pork fat, and usually my dad grabbed the liver and cooked it up so it tended to be pork belly, heart,ground oats, salt and pepper, some sage, thyme, rosemary and tarragon with just enough pork stock with lots of gelatin from cooking bones into stock. I made it with flour once, and it was wimpy - the oats give it a bit different flavor.
if it helps, think of it as pig meatloaf from odd bits and pieces.
This poll should have allowed for multiple checkboxes: It’s both nasty and delicious.
My first eww. Not something I want to eat. This is one of those dishes you need to start eating as a child and develop a taste for it. I never heard of scrapple until a few years ago. Two bites was enough.
Ohhhhh yes it is.
Ha! Everything but the “oink!” As a central PA native I love the stuff. Even better is pan pudding, which is basically scrapple without the buckwheat filler - pure fat and “meat,” so instead of getting crispy it just sort of melts into a sort of scrapple-flavored pile goo the consistency of thick gravy. Walking out of a farmers market in Intercourse with 2 lbs of pan pudding has got to be the most Pennsylvania thing you can do.
I am repulsed by the fact that frozen scrapple takes up space in my local grocery store’s freezers. The only reason it is here is because of the “Winter Texans”. Please go away.
I’ve had it once. I really enjoyed it. So, yum.
NO, that is not even close to being food, it’s Pig parts unfit for Spam!
Unclviny
Love it, though there is an issue of debate in our household: to dredge or not to dredge? For my money, all that has to happen with scrapple is to slice it thin, pan fry it in butter until it is nicely crispy on the outside, nearly burnt around the very edges, serve with a soft-yolk egg and buttered toast. My sister, OTOH, wants hers dredged in flour. I don’t like it that way (but I do hers that way just because I rock like that!)
My hubby turns his nose up at it. He says “Ewww, do you know what’s in that crap?” and I say “Yeah, the same pig parts that are in the sausage you love, but with a different texture, and cornmeal added!”
BTW, my mother would never eat scrapple (it was my father who taught me to love it), but did eat pickled pigs’ feet. I draw the line at pickled pigs’ feet. 
My father grew up in the Scranton area. I don’t think I’ve had scrapple since he passed.
Damn, now I have to go out and get a brick.