Scrapple is a savory mush in which cornmeal and flour, often buckwheat flour, are simmered with pork scraps and trimmings, then formed into a loaf. Small scraps of meat left over from butchering, too small to be used or sold elsewhere, were made into scrapple to avoid waste, a Pennsylvania Dutch tradition.
Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, 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.
Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand, though homemade recipes often specify more genteel cuts of pork, with a consequently blander taste. A few manufacturers have introduced beef and turkey varieties.
Scrapple is typically cut into thin (quarter-inch-thick) slices, pan-fried in butter or oil until the outsides form a crust, and served at breakfast, as an accompaniment to eggs. It is eaten plain or with ketchup, maple syrup, dark corn syrup, or apple butter.
In some regions, however, such as New England, it is prepared by mixing the scrapple with scrambled eggs and served with toast.
Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, 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.
Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand, though homemade recipes often specify more genteel cuts of pork, with a consequently blander taste. A few manufacturers have introduced beef and turkey varieties.
Scrapple is typically cut into thin (quarter-inch-thick) slices, pan-fried in butter or oil until the outsides form a crust, and served at breakfast, as an accompaniment to eggs. It is eaten plain or with ketchup, maple syrup, dark corn syrup, or apple butter.
In some regions, however, such as New England, it is prepared by mixing the scrapple with scrambled eggs and served with toast.
mmmmm. I sure do love the scrapple they serve up, with 'em eggs at the Hookstown fair.
Dude, you're gross.
Dude, you're gross.
by TheConcierge September 30, 2006
This Florida summer weather is killing me. I can't step outside with sweating like a whore in church.
by TheConcierge April 14, 2005
by TheConcierge April 14, 2005
A phrase used to describe the kind of people who ride trucks and dirtbikes. They also drink beast, go to vo tech, and like to sport the white trash 'stache.
I saw that kid Kenny from vo tech today. With his Metallica t-shirt and white trash 'stache, he's looking totally trucks and dirtbikes.
by TheConcierge April 14, 2005
A long thin instrument used to push a screen or scrubber through a crack pipe to catch the residue or back after a rock is smoked.
by TheConcierge September 21, 2006
Properly, a flee market in the town of Rogers, Ohio. Could be used to describe any are that hoopies are likely to shop, such as a strip mall with a Dollar General or a Family Dollar. Also frequented by trucks and dirtbikes and people sportin' the white trash 'stache
You: I need some ammo, a knock-off Versace bag, a funnel cake, a 300 pound hog and some fresh Amish produce.
Me: The only place you can get all that is the hoppie mall.
Me: The only place you can get all that is the hoppie mall.
by TheConcierge April 15, 2005
by TheConcierge April 14, 2005