Getting the urge to try Scrapple

lsayre · By: **lsayre** On: Fri Oct 14, 2011 7:39 am

I've never seen Scrapple in Ohio, but I'm getting the urge to try some. Are there any commercial brands that are good representations of Scrapple, and which offer shipment via mail, UPS, or Fed-Ex?

freetown fred · By: **freetown fred** On: Fri Oct 14, 2011 7:47 am

Go to the Habberset Scrapple website--funny--I was just thinkin about making a Penna. run for this purpose

lsayre · By: **lsayre** On: Fri Oct 14, 2011 7:50 am

Thanks Fred! And they ship also. A bit pricey for delivery, but this is perfect!

http://www.habbersettscrapple.com/scrapple/original.htm

Rob R. · By: **Rob R.** On: Fri Oct 14, 2011 8:20 am

freetown fred wrote:Go to the Habberset Scrapple website--funny--I was just thinkin about making a Penna. run for this purpose

Going to PA just for scrapple? You might as well take the Chevy and get some coal and shoofly pie to go with it.

AA130FIREMAN · By: **AA130FIREMAN** On: Fri Oct 14, 2011 9:27 am

Here is a good old "pa dutch" meat market. They have anything and everything. Smoked pigs heats, tripe, pickeled pigs knuckles, liver pudding, and of coarse, scrapple. http://www.dietrichsmeats.com/

ricoman2737 · By: **ricoman2737** On: Fri Oct 14, 2011 11:35 am

I had peanut butter pancakes and scrapple for breakfast at the Dutch Country Kitchen in Frackville, PA this past Wednesday. My favority over the road breakfast. I'm in Concord, NC for the NASCAR Races this weekend. Weather is very nice here. Have a great weekend one and all. I''ll be back in NY midweek.

anthony7812 · By: **anthony7812** On: Fri Oct 14, 2011 11:37 am

freetown fred wrote:Go to the Habberset Scrapple website--funny--I was just thinkin about making a Penna. run for this purpose

This is the best darn scapple out thier! Thick or think sliced with nice over easy egg and some rye bread.... damn im hungry :drool:

AA130FIREMAN · By: **AA130FIREMAN** On: Fri Oct 14, 2011 12:46 pm

I know hatfeild makes scrapple, it's good to me if you can find it in ohio. I don't know if any use the brain matter anymore, heck I'm too smart already

freetown fred · By: **freetown fred** On: Fri Oct 14, 2011 1:48 pm

Everything but the OINK my friend :clap:

gaw · By: **gaw** On: Sat Oct 15, 2011 7:03 am

AA130FIREMAN wrote:I know hatfeild makes scrapple, it's good to me if you can find it in ohio. I don't know if any use the brain matter anymore, heck I'm too smart already

I think Hatfield has a good flavor for a mass produced product. The texture is a little different than the homemade stuff I grew up on and the homemade scrapple was darker. Dad’s uncle was the head butcher and he liked to season the scrapple with black pepper and coriander. The flavor of the scrapple was related to the amount of beer consumed during making it. More beer yielded tastier scrapple.

AA130FIREMAN wrote:Here is a good old "pa dutch" meat market. They have anything and everything. Smoked pigs heats, tripe, pickeled pigs knuckles, liver pudding, and of coarse, scrapple. http://www.dietrichsmeats.com/

I can see me making a road trip one of these days. I see signs for them all the time out there on 78, about an hour and a half drive from home but if we go to Cabalas’ they’re only about fifteen minutes away from there. I will have to try their scrapple but what caught my eye on their web site is the pickled tongue and heart, I have not had that in years. The local butchers don’t make it around here anymore. You can special order tongues but you have to cook, slice, and pickle it yourself. Heart is done the same way. If you want a good Sunday dinner stuff a heart with filling just like you would a Thanksgiving turkey and roast it. Damn, I’m getting hungry.

Rick 386 · By: **Rick 386** On: Sun Oct 16, 2011 8:41 pm

gaw wrote:...........The flavor of the scrapple was related to the amount of beer consumed during making it. More beer yielded tastier scrapple.

Yep my brother in law used to get his buddies together for the big scrapple cooking. They would start arriving around 8:00 AM and start the pot a cooking. Beer by 8:15. I really didn't know his buddies that well but by the end of the day, they called me their best friend !!!! As long as I kept bringing them the beer.

They did make some tasty scrapple though.

gaw wrote:I can see me making a road trip one of these days. I see signs for them all the time out there on 78, about an hour and a half drive from home but if we go to Cabalas’ they’re only about fifteen minutes away from there. I will have to try their scrapple but what caught my eye on their web site is the pickled tongue and heart, I have not had that in years. The local butchers don’t make it around here anymore. You can special order tongues but you have to cook, slice, and pickle it yourself. Heart is done the same way. If you want a good Sunday dinner stuff a heart with filling just like you would a Thanksgiving turkey and roast it. Damn, I’m getting hungry.

Just about any local butcher up that way will have some tasty food. My grandfather told of his cousin's butcher shop just outside of Oley called Christman's Meats or Deli. Right on Rt. 73 near Rt. 662. Every now and then I will make a road trip there. Souse, tripe, and pot pudding are the best. Just don't stare at the food before eating it. :fear:

And if only I didn't have this slight issue with cholesterol and triglycerides......damn, I used to piclke my own hearts especially venison hearts. Then just slice them up and put between 2 slices of bread. Or as a nighttime snack. Yum yum

Of course nothing beets fresh kidneys as long as they are prepared correctly. My secret formula.......................
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You gotta cook the piss out of them !!!!!! :box:

Rick

Yanche · By: **Yanche** On: Mon Oct 17, 2011 1:15 am

Rick 386 wrote:Just about any local butcher up that way will have some tasty food. My grandfather told of his cousin's butcher shop just outside of Oley called Christman's Meats or Deli. Right on Rt. 73 near Rt. 662. Every now and then I will make a road trip there. Souse, tripe, and pot pudding are the best. Just don't stare at the food before eating it.
Rick

The Hungarian version of the sausage made at the fall traditional pig killing is called "hurka". It's a blood sausage. Any chance it's available at the local NEPA butcher shops? If yes which one.

As a preteen kid, my friend and I, would keep the wood fire going under the huge cast iron hanging pot that provided boiler water for the pig killing. A festive fall time with lots of other home made Hungarian foods and pastries. I haven't eaten most of them in decades. The only sources I know are in the New Brunswick, NJ area. This is where many of the Hungarian immigrants settled after the 1956 revolution.

gaw · By: **gaw** On: Sun Nov 20, 2011 8:44 pm

I recently had some scrapple made by a local butcher shop, they actually label it as ponhaus which is the traditional PA Dutch (German) name for it. I am pleased with it, it is not home made but is very good for bought stuff. They list the ingredients as; beef and pork stock, buckwheat flour, corn meal, pork liver, pork, beef, beef liver, salt, coriander, pepper.

Yanche wrote:The Hungarian version of the sausage made at the fall traditional pig killing is called "hurka". It's a blood sausage. Any chance it's available at the local NEPA butcher shops? If yes which one.

I think Germans made a blood sausage too, maybe only in the old country, I don’t know. (blutwurst?) I have never seen or heard of any around here.

tikigeorge · By: **tikigeorge** On: Sun Nov 20, 2011 9:26 pm

Pan fry only, no deep fried!!!!!

labman · By: **labman** On: Sun Nov 20, 2011 11:53 pm

"Weavers of Wellsville" has about as close to homemade as I have found since we quit making it ourselves. They don't put liver in theirs so it is mild. They also have awesome bologona ahd hams.

Getting the urge to try Scrapple

Getting the urge to try Scrapple

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