Circus? Or just a facial hair man? Actor?

I don't think so......I'm about to blow chunks just looking at all the ways to eat bats !!

 

OK, exactly what is scrapple? I moved to PA about 5 years ago and had never heard of it. The name kind of turns me off but people up here love it! Does it have anything to do with the pancakes and puddin' they make here? That has got to be the worst! I never tasted it but when I heard the name I thought it was like pancakes and lemon pudding or something. NOT! The stuff is gray and does not look very appetizing!

 

Hi,
Scrapple is minced up parts of brains, stomach, and other disgusting parts. I have to leave I am feeling very quesy.
greg

 

Hi,
I am back. Everything left from the pig from butchering is used. It is all ground up with cornmeal mush and seasoned. The old term is souse meat. When I was on the farm as a kid we used every part of the pig but the squeal. I do not like pickled pigs feet or as we called them trotters and scrapple. Most everything else is okay. I even tried scrapple fried and covered with maple syrup.
greg

 

Even "nice" (meaning upscale) grocery stores here sell packaged souse meat. The packaged souse meat doesn't look very ground up to my eye -- there are "chucks" of "stuff" in the gelatinous mixture which holds all the "parts" together.

I think I hear the sound of feet storming out doors from all points of the United States and abroad heading to a store to try to find (and buy) some . . . .

 

I have had souse - but in MS it is eaten as sandwich meat. I use to like pickled pigs feet but have not had any in probably 40 years. I don't think I will be eating any scrapple. So, what is the puddin' that is served with pancakes?

 

Probably blood pudding. I've eaten blood sausage before; it was actually pretty good. Then again I also like over-aged brie. Limburger however is a little across the line. Scrapple doesn't sound that horrible - just think of it as a rather coarse hot dog.

 

Nor have I ever tried to eat anything with fangs !

( although I hear snake..tastes like chicken ! )

 

Poor little bats

 

YES....Bats are our friends !

 

Blood pudding sounds even worse than the scrapple thing!

 

Hi Claudia,
It is on the same scale.
greg

 

And then there's "head cheese."

Which, of course, has nothing to do with cheese.

 

I think head cheese is what we called scrapple up north. My mother made my sandwiches from head cheese and I gave them to the dog at the bus stop. Ick. I grew up in a French Canadian home so we had boudin (blood sausage), tripe both pickled and dipped in an egg batter and fried, pickled pigs feet. Also, if you take the blood and cook it in a cast iron skillet, it makes a kind of pancake. When I got married and had kids, my mother used to ask me why I didn't "make them" eat those things. I had to tell her it's because I'd have to eat them, too!

 

Hi,
Blood pudding is just that fried congealed blood.
greg

 

You people!! Blood Sausage (aka Blood Pudding) is actually excellent! And there is more to it than Greg's churlish recipe!

Head cheese (aka Brawn) appears much in English novels. However, even I -- Anglophile that I am -- cannot get over the name enough (and the sight ) to try it. Perhaps had my first knowledge had been of "Brawn..."

As for scrapple, I repeat the recipe: slice no more than 1/3 inch thick, fry both sides to crispy dark brown, and serve with eggs and maple syrup. It's better than the southern breakfast food: fish eggs!

 

Fish eggs rock, at least on sushi.