Home Forums Hunting & Shooting Hunter's Campfire Scrapple, Ever eaten it?

I tried it once, it gave me a gall bladder attack and put me in the hospital in Hershey PA.

I'm not a slow learner, I'll never eat that crap again.

Scrapple, egg, and cheese sandwich. Breakfast of champions!

I usually like it, but I have had some really bad commercially produced brands.

I like the venison scrapple my butcher makes for me every year the best. I usually get about 20 pounds which last me the whole year, including sharing some with friends.

I am originally from Virginia

rural Virginia

6 brothers and sisters

of course we ate Scrapple, and everything else that was cheap at the time

The scrapple I had was from Green’s in Zabcikville, Texas. I liked it

Yes, but we call it liver sausage. On cornbread or toast covered with molasses is my favorite way to eat it

Sounds like some folk just call random sausage scrapple

And it’s not even in the same universe as spam. Spam’s for polynesians.

Fried crisp with eggs over easy and biscuits and/or grits.

The wife introduced Scrapple to me after we wed. Still eating it 38 years later, yum. I hear it's made from all the scraps that they won't put in Spam.....

After reading all of the posts about Scrapple I think I just might give it another try. I have never seen it for sale around here though!

I made a small batch just last week. 3 lbs pork, 1 lb liver, 3 cups cornmeal, 1 cup buckwheat flour, etc gives me enough for 10 small (4×6?) aluminum loaf pans. Each pan is enough for 2 meals for myself since no one else here will eat it. I've also made it with moose and caribou in the past.
I grew up in rural SE PA and we made it every fall at butchering time. It was made in a huge cast iron kettle and ladled into large metal loaf pans to set up. Every hog scrap went into that kettle...nothing went to waste. Surprisingly, I found scrapple being sold in a Smith's Market (Kroger) in Santa Fe, NM, but have never found it anywhere else other than the Mid-Atlantic region.

Had it when I worked in D.C. and liked it. Made some of my own a few years ago; wasn't bad.

I've tried it several times, but just can't find a liking to it. I can eat pudding, but not scrapple.

I like it this way too. My buddy will put powdered sugar on it.

Had it yesterday with eggs! Put a little maple syrup on it that I bought from Danny L and it's perfect.

While traveling through PA in 2019 I had it at the Dutch Kitchen restaurant in Frackville. It wasn't bad, probably would have been better with a little maple syrup.

I eat chorizo with pork snouts and salivary glands,
I eat wild duck and goose and livers therefrom.

I eat deer and elk liver and tongues.

I eat roadkill deer if I hit it, and

frogs and coots and pickled pigs feet.

but never again, after once in pennsylvania, will I eat SCRAPPLE...

to me, it was like a turd took a [bleep].

bleep = sh****t

Holy smokes people, I was born and raised in Pennsyltucky, and you asked if I’ve eaten scrapple and if I liked it?!!
Come the freak on!
I’ve probably eaten close to a ton by now. Do I like it?
Do bears crap in the woods?
I count scrapple, right there with Rabbit, Squirrel, and Whitetail hunting as one of the unique blessings that I’ve enjoyed growing up in this wonderful area!
A while back there was a thread about butchering pigs, which was also one of my chores as part of The Oldham clan.
We always killed 12 or 14 Thanksgiving Weekend (the patriarchs were superstitious).
The Monday fallowing was the first day of buck season.
This was a big deal for us when I was young.
Like I said, we did a dozen or so every year the Friday morning after. A good crack with a .22 Mag between the eyes, followed by slitting the throat.
Then we’d winch them onto The Old Man’s rollback, taking them to my Uncle’s shop to begin the job.
The whole fam damily, usually 18 to 24 of us did the process.
We tried to work quick, so we’d have time to shoot our rifles in on Sunday.
To be continued...
7mm

We always fried ours in lard and never ate it with maple syrup, only ground horseradish. I still fry with lard, but occasionally will put syrup on it. I once saw somebody in a restaurant put ketchup on it. That was disgusting to me! The livermush in NC seemed pretty much like the same thing as scrapple, just with a heavier liver taste. The goetta I've tried had a different texture, but the taste was close.