Scrapple is probably the most disgusting food I love to eat
Processed pork – and you probably shouldn't read the ingredients
I grew up in a couple of different places, both in the United States and abroad. Like most people, I feel a connection to the foods I grew up with, and I did most of my growing up in New Jersey.
The regional foods I was exposed to were pretty damn good; good pizza, calzone, Stromboli, deli food, and cheesesteaks (one of my favorites!). I have one regional food I grew up with that I really love, and I bet most people in not just the world , but the United States, have never had it.
Well. Except maybe the Germans and folks that live near areas in the USA where there are German and Amish communities? Anyways, I present to you... Scrapple!
I grew up with scrapple because of the influence of the Pennsylvania Dutch on cuisine in the Mid-Atlantic region of the United States. Scrapple is a pretty popular breakfast side item served at diners, and in my childhood home. Why is it disgusting? Well, the ingredients aren't all that appetizing sounding. Traditionally, scrapple is made from the scraps of pork left after a pig is butchered.
Items like the liver, heart, even the head are ground, boiled, and mixed with spices and typically corn meal in order to make a mush. The mush is formed into bricks of scrapple, and then individual slices are carved off and fried in a pan to be served.
On the chopping block today!
Yum! Not. I avoid looking at the ingredients.
To prepare scrapple, simply fry your slices until a crust forms. Then, you flip your slice over and let it fry on the opposite side until a crust forms on that side. Pretty simple and your ready to serve it! It pairs well with breakfast, and that's how it's traditionally served.
Sliced up and ready for the pan!
Let the crust form and flip.
To me, this is looking pretty good!
Today I got to have scrapple with breakfast. It's a rare treat for me, no longer living up north. It's not a common find in the supermarkets of the Southeast. This particular scrapple was okay, and better than no scrapple at all. But I like my scrapple with a heavier helping of spices and flavor to it. This scrapple was a touch on the bland side, but it wasn't horrible. It was nice and soft in the inside with a nice crust on the outside; nice textures! And being I'm the only person in my house that eats pork, I've got several more slices in the freezer to last a couple more Sunday morning breakfasts!
A good breakfast!
Yes! Disgusting but soooooo good!