Tuesday, November 2, 2010


We all have one or two dishes from our childhood that was always present at the table but we never could mustard up the courage to try it. One of mine is scrapple.

Scrapple is a regional favorite among the Eastern Mid-Atlantic states. The capital being Pennsylvania. It was invented by the Pennsylvania Dutch of Lancaster County in the 1700's. The German farmers who settled in Pennsylvania believed in using everything a butchered pig had to offer.

Warning, once I disclose the ingredients in scrapple you may never try it. So, here it goes. Scrapple is basically offal, the inner organs of butchered meat. You know the usual, livers, snouts and hearts. Now you know why I avoided it many years ago. But, I am a big girl now and I am ready to cook and taste this gray matter.

The package gave instructions. Slice thin and cook 5 minutes or each side. Easy enough. The taste was similar to a very mild sausage. In the store they had a hot and spicy version but I thought I should start out with the original. Next time I will give the hot and spicy a go. Did I actually say next time. I guess it wasn't that bad.

All in all it was ok. You never know until you try. Foie Gras, duck or goose liver, looks horrid but is very tasty, I hear.

November 9 is National Scrapple Day and Cook Something Bold and Pungent Day

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