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Scrapple, also known by the Pennsylvania Dutch name Pannhaas (' pan tenderloin ' in English; [3] [2] compare Panhas), is a traditional mush of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.
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 ...
Livermush is composed of pig liver, pig head parts such as snouts and ears, cornmeal and seasonings. [1] [2] [3] It is commonly spiced with pepper and sage. [1]The meat ingredients are all cooked and then ground, after which the cornmeal and seasoning is added. [4]
Deep-Fried Fun. Kooky, calorie-dense, and often coated in batter or served on a stick, state fair food is as big a draw as all the rides and entertainment. ... For the uninitiated, scrapple is a ...
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.
Alcohol. Whether or not you like the taste of alcohol, there’s still a world of difference between the smell and the flavor. Some liquors are outstanding and match up to the taste, yes, but for ...
Scrapple. Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried Balkenbrij; Black pudding; Boudin; Goetta, a pork or pork-and-beef and pinhead oats sausage; Groaty pudding
Except for heart, tongue (beef), liver (chicken, beef, or pork), and intestines used as natural sausage casings, organ meats consumed in the U.S. tend to be regional or ethnic specialities; for example, tripe as menudo or mondongo among Latinos and Hispanos, chitterlings in the Southern United States, scrapple on the Eastern Seaboard, fried ...