Dave: Scrapple is what you get when you shoot high brass shells in your thin walled pitted Damascus barrels!

Best Regards, George

From a package of Rapa Brand Scrapple I had shipped to Michgan (can't buy it in the stores here) INGREDIENTS: Pork Stock, Pork Livers, Pork Fat, Pork Snouts, Corn Meal, Pork Hearts, Wheat Flour, Salt, Spices.

YUM!

John

Pan-fry it in a cast iron skillet with a little butter until the outside is crispy (leave the center soft), top with maple syrup and DON'T read the ingredients! You can also find beef and venison scrapple at local butcher shops here in PA. Delicious.

Cheers
Marcus

Growing up my grandmother made the best scrapple. Probably one of the reasons I'm on a cardiac diet now!

Some of youse guys from Up Nawth will eat anything!

Best Regards, George

George,
It beats grits!

I went to "New York City" for the Worlds Fair in 1964. I ordered breakfast and it arrived with french fries. I asked about the grits and received a blank look. I never did find a dinner menue with pigs tails and homony.

Harry

fried mush butter syurp

Guy's thanks for the recipe! I wonder if there is anywhere in PA that you can get some?I would like to try it!

I like grits and I love collard greens.....:)

Any "meat market" in PA pigeon country will have a variety of scrapples. I use Dietrich's off Route 78 when I am travelling to the Allentown Show. dietrichsmeats.com This website is worth a look. Check out the wild game section.