I grew up in the northeastern corner of Maryland and I love it, I can’t get it Indiana where I live now. I’m pretty sad about this. You guys ever try it?

39 comments

  6. I’m not a massive fan of it. I don’t dislike it, but I’ll never go out of my way to get it and I’ll always eat something else if there are better options. I never actively want scrapple.

  7. Had it once for breakfast at a small diner in Colonial Beach, Virginia while there on a job. Was… interesting. Very distinct flavor.

    My dad tried a piece of it and was not a fan at all, but he doesn’t really like “organ” meat as he calls it.

    I’d like to try it again, see if it’s the same.

  8. I had it when I’d go to visit my family in Maryland and Pennsylvania growing up and remembering looking forward to having it. I’ve only had it once as an adult while I was traveling for work and I still liked it.

    I don’t think it’s really available much outside of that one area of the country.

  9. After moving to Maryland I’ve tried it once at the Apple and Scrapple festival in Delaware.

    It looks awful in its uncooked form and looks like a dry and square sausage patty.

    When I’m asked to describe what it tastes like I say to imagine what bacon and sausage taste like and that is Scrapple. It’s what you think those two things taste like. It’s there but not, and you wish you did have bacon instead. It’s the hint of bacon if what you bite into is crispy but mushy on the inside and opposite sausage if cut thick.

    It was ok to try one time and since I didn’t grow up with it that’ll be my only time having it. I do recommend others to try it if you happen to be somewhere where you can get a single serving.

    The friends I’ve made up here all like or love it and have preferences on how it’s cut and cooked. One told me to never talk about what could be in a gray block of scrapple since he does not want that visual.

  10. It’s a breakfast meatloaf that’s about half grits. Mostly in Maryland and Southern PA, *hon*.

    ‘…he stopped for breakfast one morning somewhere in the southeast and saw “**grits**” on the menu. He’d never heard of grits so he asked the waitress, “What are grits, anyway?” ‘

    ‘She said, “Grits are fifty.” ‘

    ‘He said, “Yes, but what _are_ they?” ‘

    ‘She said, “They’re extra.” ‘

    ‘He said, “Yes, I’ll have the grits, please.” ‘

  12. I definitely know people that ate livermush (really similar if people don’t know what that is). Several of my older family members liked it. But not enough are around now to go through the trouble to buy it.

    (I mean, I’d eat it if it was in front of me. But I also wouldn’t go through the trouble of buying and cooking it.)

  13. I’ve heard the word, but I don’t know what it is. I think it’s meat of some sort? I can’t recall ever seeing it on a menu.

    I’ve done a ton of travel around the US but am missing a lot of the Northeastern and Eastern Seaboard states, so maybe that’s why?

    ::edit:: WTF, it’s [unflavored spam meatloaf with cornmeal mush or something?!?](https://en.wikipedia.org/wiki/Scrapple) And it’s made out of offal? Yeah, never mind, I am so not curious about this food at all.

  15. I like it! I recently described it like a French fry. The best ones are crispy on the outside end fluffy on the inside.

  16. I’ve never tried it and I don’t want to ever try it. I was born and raised in PA.

  18. Fuck yes I like scrapple. I might have to get a scrapple sandwich this weekend in OPs honor.

  19. I had it occasionally when I was a kid; sliced, fried crispy, and slathered with apple butter. I liked it, but it simply isn’t available where I live now.

  21. I’ve had it once or twice. Sometimes I can find a frozen version of it in grocery stores here, which is probably not the best stuff. It’s…okay, not the type of thing I’d go out of my way to eat again.

  22. Scrapple is the best breakfast meat. It tastes like breakfast pork. Functionally, it’s meat polenta. Frying it crisps the outside and softens the middle. Eaten a ton of scrapple living in MD and PA. The slice size trends thicker father north and thinner southward. This makes a huge difference in how it eats because of the crunchy to creamy ratio. I’m partial to the thinner cut, but not so thin it becomes a solid crispy slice. Definitely not into the meat custard in a crust slices. There’s a really magical middle ground.

    OP, Rappa does mail order in the winter.

  23. What is scrapple? Is it fried fat like chicharrones? Or is it intestines? I could google but the answers here will be so much more entertaining.

  26. I’ve heard of it and am somewhat familiar with what it is but I have no idea where it even comes from (as in where people buy it).

  27. I’ve never even heard of it (WA). I expected it to be a hybrid fruit of some kind when I looked it up tbh and I will say it does not look or sound good. It may very well be, but I’m not inclined to want to try it

  31. Some areas refer to it as ponhoss. If they don’t have it at any of your local butchers, you can definitely find it if you go to some of the Amish and Mennonite areas.

  33. Love it.

    When I moved out west, it was hard to find. Eventually I found a store that had but kept it in the frozen food section.

  34. I grew up in Pennsylvania, and yes, I love it.

    But I also realize why some don’t share my opinion.

  36. I don’t recall ever seeing it on a menu. Must not be that common at places I’ve been to.

  39. I know it’s Pennsylvania Dutch origin and the whole “waste not, want not” mentality, but it also gives depression era and wartime rationing vibes. Spam is similar in the sense that it’s processed pork, as is Taylor Ham/pork roll, but I feel like with those the binding agent is much less in quantity. So, if it’s more meat and less bread, I’d consider it. Although, I am not a fan of recipes that use words in steps such as “mush” and “congeal”. Really not selling it for me.

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