Getting the urge to try Scrapple

I saw the title & was like WTF is scrapple??? Never heard of it in my life.

MA is it's own little communist country up here tucked away in the northeast. We don't get out much.

When you butcher a hog, the old saying is that the only thing wasted is the "oink". Scrapple, or ponhaus , as we call it here in central PA, is basically the broth and bits of meat too small to sieve out to be used for the pudding meat after the head meat and any other scraps are cooked down in a kettle. You add corn meal , flour, salt and pepper to the broth and stir it up. Then it is poured in loaf pans and let to cool. It can be eaten as is if you want, or fried in a cast iron skillet along with your eggs and eaten with King syrup ( or what ever strikes your fancy). It's the same as Mush that we grew up on. But Mush only used water and we usually ate it warm in a bowl like you eat cream of wheat. The wife and I still eat ponhaus and mush alot. We always liked it.
Some put alot of liver and organ meat in theirs so I think you can see it might not be real healthy for you. We like Weaver's of Wellsville meats; The taste like what our Grandparents made. Do a search for their website. Old Farmer Food!

labman wrote:e like Weaver's of Wellsville meats; The taste like what our Grandparents made. Do a search for their website.

http://www.weaversofwellsville.com

Looks like a great place, I just ordered some of their beef sticks, sausage, and bologna.

We can get Weaver's locally at a few retailers and the local farmers market. Wellsville is on Rt 74 between Carlisle and York Pa. Old fashioned type meat products. They have the BEST chops I have ever ate! As a matter of fact, we never had anything from Weaver's we didn't really like. They are our go to for holiday meats. Hope you enjoy them as much as we have over the past 40 years.

SCRAPPLE...

GOOOOD STUFF there's a knack to the preparation: thickness of slice, slip of the pan, and just enough heat...
Too much heat and you will snap, crackle, pop.
Some like it mushy, some like it crisp...Interesting and flavorful no matter how you do it.
JONES...the same folks that make a dozen different types of Breakfast Sausage make an Excellent Scrapple

Well, it took awhile but I finally located Scrapple. Streb's Meats in Apple Creek, Ohio (in Amish country, not too far from where I purchase my coal) makes it, and it wound up in our local supermarket, so I nabbed some. This morning the wife and I had our first scrapple and eggs breakfast, and we both enjoyed it. The Streb's scrapple has a mild but noticeable liver flavor that my wife (who is of German decent) likened somewhat to liverwurst. Is this typical of the better known scrapple in PA?

Do the Amish out there call it scrapple or krepples?

bja105 wrote:Do the Amish out there call it scrapple or krepples?

No idea, as I found it in a supermarket that is not in Amish country. The package said scrapple though.

Never really compared it to a liver taste....

anthony7812 wrote:Never really compared it to a liver taste....

Some people add alot of liver to their scrapple meat. I personally don't care for this, but to each his own. I have bought brands unkown to us to try and found it very strong. So strong the dogs wouldn't eat it.
An easy way to find out if the taste suite's you is to ask for a taste. After all, it is fully cooked.

Thier is a place called the Country Store located in Pennsdale near Williamsport. Fitting name if you have ever been thier, it does have a country store feel and look to it. Its basically a butcher shop and they make the best scrapple around. Fact I bought about 5 lbs this past spring, might be on the higher side of cost but it is definitly what you pay for. Most gas stations in northeast pa carry thier meat sticks if im correct.

Every year we get together & butcher beef & pork 1 steer 3 pigs. We do 2 kettles of scrapple, this year we ended up with 62 pans, each pan is about 6 pounds.