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Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush.
Scrapple is actually edible raw, but it is often sliced and fried in butter or lard. Some may enjoy it with a condiment like ketchup. Image Credit: Chicago Tribune, Tribune News Service via Getty ...
The brand's primary focus is scrapple, a popular pork product in the regions of Pennsylvania, Baltimore, Washington, D.C., New Jersey, Maryland, Delaware, southern New York and the Delmarva Peninsula. The brand also offers beef scrapple. Habbersett and Rapa, both owned by Jones Dairy Farm, are the two largest brands for scrapple. [3]
Scrapple. Originating from German settlers in Pennsylvania during the 17th and 18th centuries, Scrapple was developed as a way to use up the leftover parts of a pig that were not suitable for ...
Meatloaf is a traditional German, Czech, Scandinavian and Belgian dish, and it is a cousin to the meatball in Dutch cuisine.. North American meatloaf [2] [better source needed] has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since colonial times. [2]
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
While similar to Pennsylvanian scrapple and North Carolinian livermush in that it is a dish created by German immigrants and uses a grain product for the purpose of stretching out pork to feed more people, scrapple is made with cornmeal and livermush with either cornmeal or rice rather than the pinhead oats used in goetta.
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