I’ve always leaned towards Rappa, but to some degree Scrapple IS Scrapple. I only eat Habbersett and Rappa, so I cannot comment on Hatfield or any other variants. Because it’s fairly prevalent here, and of course with the Scrapple Festival … http://www.applescrapple.com/
… there’s never a shortage of new ways to try it. My personal favorite is sliced thicker, and deep fried, just like they do at http://guildays.com/
Scrapple is likely in your grocery store, but you just pass it over. Look in the bacon section. The bacon may be responsible for your selective scrapple blindness. Scrapple is all the pork you can’t sell in it’s original form, but fried up crispy it’s tasty with some over medium eggs. Amish or no, meat processors are famous for not wasting edible meatstuffs …hotdogs, bologna, liverwurst, and really all sausage …lest we forget head cheese, tripe, pickled pigs feet, and haggis …and chicken feet
Originally from Maryland but spent lot of time in York County Pa. Scrapple is big in Maryland too. I myself am not a fan but Scrapple was definitely at the breakfast table when I was growing up.
It’s not available locally here! It’s more of an east coast thing. It’s alright, though! I’ll just order a 6 lb supply and then have a lifetime supply of scrapple!
Scrapple is nasty. I’ll eat insects and pig intestine along with the tongue of anything. But scrapple, bleh. Blood sausage, cubed blood, tripe… Im down with it all.
They call them ants, but they are like wasps without stingers, found in Mango trees in Cambodia. The lower pic is a salad made with their pupae. Best salad ever, those are julienned jalapenos.
My ex from PA made me have scrapple in a local restaurant when i was there in 2000. The restaurant was in original 1960s or 70s style. Just like a funny fried meat loaf. I don’t think it tasted bad but it is of course a way to dispose of all the unwanted meat. But in the Bavarian hinterlands we eat a thing called “slaughter plate” which has a little bit of everything, warm liver sausage, black pudding and all kinds of mystery meat. And Sauerkraut of course. Hmmmmm…
I am specifically speaking of Pennsylvania Dutch, which, I assume, is quite different than being Dutch. But I am not sure if they are directly Dutch in heritage, or just a name that was given to them or adopted by them. Weird things like that do happen here! Lol! The PA Dutch are largely Mennonite and Amish, and well known for their homemade, very unhealthy, USUALLY delicious recipes!
