[kel varson]

Anyone else like to eat Scrapple for breakfast?

[LUconn]

That's a Deloware thing. And it is disgusting.

[HenryGale]

I love a good home cooked breakfast.

French Toast
Scrambled Eggs
Turkey Bacon
Wheat Toast
Ice Cold Milk

I think I know what I am having for dinner tonight....

[Cider Jim]

Anyone else like to eat Scrapple for breakfast?

I'm from West Virginia, and even I wouldn't eat scrapple. I thought it was a PA breakfast "meat": Scar? Medic?

[badger74]

Scrapple was big around my are in west NJ near the PA border. Same with Taylor Ham (Pork Roll). I prefer the latter.

[FlameDad]

Scrapple is actually mild in taste.
i don't care for it personally but most of my family will eat it, cut thin and cooked like bacon...

oh and it is a myth that it contains guts, feet, snouts etc.

[LUconn]

actually with scrapple, pretty much everything you hear about it is true. I've actually seen it made. I think it was on dirty jobs.


http://www.globalgourmet.com/food/sleut ... apple.html

But what parts of the hog go into the creation of scrapple? After the ham, bacon, chops and other cuts of meat are taken from the butchered pig—what remains are fixings for scrapple—including the meat scraped off the head. Scrapple may contain pork skin, pork heart, pork liver, pork tongue—even pork brains. Those faint of palate needn't venture any further.

http://en.wikipedia.org/wiki/Scrapple

Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.

[phoenix]

OK, I know we're not talking about fast food here, but the steak, bacon, and egg burrito at Sonic is VERY good. Sticks with you, too.

Only problem is that it wasn't very fast yesterday -- sat in line at the drivethrough for almost ten minutes, with only one person in front of me.

[LUconn]

I went to Bob Evans yesterday for dinner. I got breakfast. And since it's got carry out this is a good option for breakfast to go. They can cook a mean egg. Not to mention the sentiment of Jerry's last meal. I always think about him when I'm in there.

[FlameDad]

actually with scrapple, pretty much everything you hear about it is true. I've actually seen it made. I think it was on dirty jobs.


http://www.globalgourmet.com/food/sleut ... apple.html

But what parts of the hog go into the creation of scrapple? After the ham, bacon, chops and other cuts of meat are taken from the butchered pig—what remains are fixings for scrapple—including the meat scraped off the head. Scrapple may contain pork skin, pork heart, pork liver, pork tongue—even pork brains. Those faint of palate needn't venture any further.

http://en.wikipedia.org/wiki/Scrapple

Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.

Actually your sources are wrong as far as major food processors go (wikipedia, please)

I do business with Hatfield, one of the largest pork processors in the US.
It is a christian run organization.
The purchasing agent, a friend of mine, gave me a tour of their main plant and during the tour he dispelled many of the myths surrounding the contents of hot dogs and scrapple.
I would not doubt that small processors or individuals making it in their homes may still use some organ parts

[kel varson]

actually with scrapple, pretty much everything you hear about it is true. I've actually seen it made. I think it was on dirty jobs.


http://www.globalgourmet.com/food/sleut ... apple.html

But what parts of the hog go into the creation of scrapple? After the ham, bacon, chops and other cuts of meat are taken from the butchered pig—what remains are fixings for scrapple—including the meat scraped off the head. Scrapple may contain pork skin, pork heart, pork liver, pork tongue—even pork brains. Those faint of palate needn't venture any further.

http://en.wikipedia.org/wiki/Scrapple

Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.

Actually your sources are wrong as far as major food processors go (wikipedia, please)

I do business with Hatfield, one of the largest pork processors in the US.
It is a christian run organization.
The purchasing agent, a friend of mine, gave me a tour of their main plant and during the tour he dispelled many of the myths surrounding the contents of hot dogs and scrapple.
I would not doubt that small processors or individuals making it in their homes may still use some organ parts

Saw a tour of hatfield and the scrapple biz on "I think the food network". Although they showed a lot, they didn't share the actual recipe and ingredients. I believe you though, Hatfield makes great pork.