Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Scrapple, Liver Pudding, Pan Hoss, Head Cheese

Anyone else a fan of these tasty treats?

My grand mother used to make head cheese, and it was pretty good.

But I wouldn't feed liver mush or scrapple to my dog.

I grew up eating blood sausage, head cheese, blood soup and all manner of Eastern European table fare. My elderly father and mother still make and eat such things. I rarely partake these days.

Collecting and preserving blood from a variety of livestock to be used in cooking was the norm. Ive done it many times but not so much at present.

GOOD head cheese and mustard on a cracker is great eats.

There's a German butchershop that makes vinegar headcheese that I like pretty well. Put it on a buttered roll with some beercheese or limberger.

I can do without the liver pudding. While not a big fan of the other dainties, I can eat them.

Scrapple & eggs over easy with maple syrup on wheat toast.

I could go for the scrapple and eggs. Pretty common in Virginia where i grew up. Not so available in Texas. Did have a friend mail me some a couple of years ago.

Love a fried liver pudding and cheese sammie.

Sounds good, have eaten lots of different foods but no scrapple. Watched a diners, drive inns and dives show and they were making scrapple, using all meat products(no lips, ears or snouts). Looked very good, need to mix some up next time I am making sausage.

Haven't had headcheese in quite a while, but I like it. Don't care for anything with liver in it. Makes it taste like liver.

Having scrapple with syrup, eggs, and toast was a PA standard. There are two brands available in VA, not as much black pepper in these. Great!

Normally at the end of the butchering day scrapple was made with all the leftovers and prepared/cooked, adding cornmeal or buckwheat depending on what was available.

here in western VA you see both scrapple and pon hoss sold in markets. the common name that most folks who are local use is pon hoss. They are pretty much the same product best that I can tell.

Either way I love it sliced, fried crisp and then spread with a bit of apple butter along with some eggs

Now that's a great memory! Apple butter on scrapple!

Always had apple butter at home and in the box of food for camp!

I will look for pon hoss.

Had scrapple for the first time when I moved to the Philly area about 4 years ago. Can't get enough of the stuff now!

My butcher does venison scrapple that it really good.

Had scrapple once in PA and I loved it. I like head cheese and liver sausage. A friend of mine brought some from this place in ND one time http://www.thewurstshop.com/ it was great!

Pon hoss is the Pennsylvania Dutch name for scrapple. Checked with a PA dutchie. He said they used mainly pig organ meat, kidneys, etc, but no heart.
Great stuff!

I like scrapple but not with syrup, just fried crispy in butter. I've never heard of putting apple butter on it, might have to try it.

Dale

not much organ meat added in most pon hoss. all trimmings that aren't good for sausage. head meat, tongues,bones that have been trim close,ham hocks,about anything that has alittle meat left on it.
we add a small hunk of liver and the kidneys. boil it of the bones then grind it. boiling any bone will give you lots of flavor.

safeway in town bring in scrapple every so often...yum ...head cheese is ok /dad use to eat the stuff ....liver /blood pudding/sausage ...i'm out ....if I want that metallic tastes> I'll eat rusty nail instead