Interesting I was born and raised in Maryland but I’ve never seen how it was made. I always loved the taste of it and I miss it. It’ll bring back some memories for me. I just had a friend bring me some back from Baltimore. My hometown.
This is straight up the best recipe video I've found for proper Scrapple I came from PA Dutch country in South Central PA and this is the closest to the Amish style I've seen on UA-cam
I live in Pennsylvania Dutch country. You made this basically like the Amish do, with buckwheat flour. I think it tastes better with buckwheat flour. Here most people eat their scrapple with table syrup or Heinz Ketchup. The Amish also make another breakfast product that is made with everything except the corn meal and buckwheat flour. They call it Pudding Meat. So basically you cook your scraps the same and in your recipe run the scraps through the food processor. Then you add very little of the broth to the meat and put it in to your pans. It's a little greasy this way and you don't need any oil or fat to fry the pudding meat. It's already cooked and I like it right out of the refrigerator un fried. It's sort of like pork pate' Here is another product the Amish make. It's called tongue souse. It's basically the scrapple meat and the broth. Some of the hard core Amish will add the boiled pig ears into the souse. They add vinegar and other spices to the pork and broth. When cold and in the pan it's eaten cold. The broth takes on a jelly like form with the meat and other ingredients.
I was raised by a Delawarens who were born in the early 1900s. I grew up in Philly during the 1950s through 1970s. My mom and dad cooked everything from scrath. My dad's scrapple was famos in our neighborhood. He got his meats from the Italian markets around 5th and American. ❤
I like my scrapple fried crispy, and then I usually dress with ketchup, hot sauce, both. I had some smoked ketchup that was awesome also. A buddy swears by apple butter on his. The pudding meat is also great on baked potatoes!
My husband's German family in Texas has made and eaten scrapple since time began. Many people of Germanic origin eat scrapple, = Pan Haus. Not just the middle of the north east. It is pretty much a staple in some places in Texas. I bet anywhere there are Germanic peoples.
I think that was awesome. I’m from Lebanon, Pennsylvania the heart of Pennsylvania Dutch country and this gentleman did the Amish good and I just can’t believe an Asian guy would love scrap but I just think it’s awesome but then again he said he was born and raised in Delaware so that’s awesome. thank you so much for sharing your video and thank you for your entertainment. God bless.Essa Goot eat good in Pennsylvania Dutch.
I agree Sam, everyone needs to eat Scrapple. Imagine living in Philadelphia your whole life enjoying scrapple and then moving to the midwest and no longer being able to buy scrapple at the store! Good luck on your scrapple!!!!
Brilliant! Why are you not famous? New fan, subbed and belled! 👍😋 Shared to my Sustainable Living playlist and sprinkled liberally all over my social media!
@@lisahinton9682Thanks Lisa my friend. See how much good food he made from those few scraps that most people would discard? I see something good and useful like this and I know it deserves to be widely known. I think recipes like this will become increasingly important in times to come. None of us know what the fallout from this C19 crisis will be, but one thing I do know is that we can expect big changes, few of which will be for the better.
Sam, Glad I can come here to re-watch you making my all time favorite breakfast meat SCRAPPLE. I think your is the best home made recipe going hands down. Thanks.
I went to Washington DC once and there was this amazing cafe next to our hotel. It was the first I ever heard of scrapple so I didn't order it. But I really wish I had!
Awesome video! My son and I are making about 20-25lbs of pan haus today and tomorrow from the leftovers from 2 hogs we had butchered. Born in MD, lived in WV and now in Montana. My neighbor is cautiously curious about this concoction, lol.
I grew up eating scrapple. My mom made it all the time. She used pork neck bones boiled and deboned, add corn meal, salt and pepper cook till nice and thick, pour in bread pans and cool. Slice and fry. I loved mine cut thin and fried crispy.
Thanks for sharing with people who may not know the magic of the loaf! I’ve eaten it( in moderation) since I was a kid. Rappa was my parents’ fave- not to much cornmeal.
I grew up in central PA. Scrapple was always a common breakfast food. Most store bought scrapple is a bit gross but it is very easy to make home made. Start with a pork butt. All that other stuff in not necessary. On the farm we used all those scraps but you don't need to go out of your way to use them. Cook it until it is completely falling apart, like a good pulled pork . If you like you can run it through a sausage mill but it is not required. Add corm meal, buck wheat flour, sage, black pepper, salt. Cook it into a stiff porridge and let it setup in a bread pan. When we made it on the farm we used all the scrap pork from the butchering. Works just as well with a good pork butt. If you need parchment paper its not stiff enough. Add some more buck wheat flower.
I finally made this and it was perfect I got 15 blocks from this thank u so much it was becoming expensive getting scrapple shipped to me I saved a bundle 👍🏽👍🏽👏🏽👏🏽👏🏽😃 I also have to say that it taste better then the store brand because I was able to add more of a liver taste to it thank u so much😄👏🏽👏🏽👏🏽💃🏽💃🏽💃🏽👍🏽👍🏽
@@samskitchenchronicles yes I wish I could share my prep pics here I’m so proud that it came out so great I’ve been sharing my pics with my friends and family and they’re saying ship some blocks to me🤣😂🤣😂 I tell them I’ll share Sam’s Kitchen Chronicles recipe with u but the blocks stay put I worked hard on this scrapple and I’m going to enjoy it with syrup, jelly,apple butter, and mustard all my favourite ways to eat it I’m just so proud that it’s so good thanks again 💃🏽💃🏽💃🏽💃🏽😃😃👏🏽👏🏽👏🏽👏🏽
Yo! I'm a truck driver in Philadelphia and every morning at this spot in a rundown section of Philly there's a little spot that sells grappling egg sandwiches and in the middle of the road wrapped around the block are dump trucks regular big trucks cop cars fire engines cement trucks pickup trucks cars all illegally parked to stand in line to get scrap on an egg sandwich if you've never tried scrapple and you're on the East Coast in the cities that he mentions you have to try it I'm a super picky eater but I am so glad I tried Scrabble if I have a choice between a firing squad and death by Scrabble get my fork and ketchup ready! Lol
@@samskitchenchronicles yo bro I love that you commented on the PPA you know you're parking authority is the Gestapo when reality TV gives them their own TV show! 😂
I added you because of this video. You should package that scrapple somehow. I do wish I had that in my freezer. Thanks for this. One day I will make my scrapple and this will be the recipe I follow. Well done!!!
Farm lad here from Chester County, PA, originally. I will admit we just hit the supermarket and snagged the 2 1/2 pound family package of Habbersett's scrapple, but pretty damned fascinating seeing it made by you!
Pigs ears and skin, also feet really help this recipe. Nose and cheeks too if you are using your own hog. Family has done this for 150 years, starting in Slovakia. Barley cooked in the broth and ground is a great addition. Nearly anything goes!
Very interesting! This basically is the german liver sausage with added cornmeal and buckwheat flour. I'll try it out next time I make this sausage. We do have Grützwurst (grits-sausage made with a coarse seminola) in Germany, but this is a variation of blood sausage. It traditionally is fried also, but does not hold up too well in the pan. I will definitely try this recipe!
Sam I'm a former Delawarean who grew up in Wilmington, Lived in Newark for a few years before moving to Utah. I have 3 sisters still living there and one of which sends me some Scrapple around Christmas. I will give your recipe a try so I may have more good scrapple available to me. Our markets here do carry a couple brands, but there aren't worth the effort or money and I wouldn't call that product Scrapple.. as it's probably 90% filler cereal. Thanks for your take on making homemade Scrapple.
Best scrapple making video on UA-cam. I love scrapple, but can't get it on the west coast. I plan on just making it with a pork shoulder, but will use the rest of your recipe.
My mom grew up in Philadelpia but could not stand anything with liver so I never got to try this. Living in Australia, I have no chance of finding it, so I'm looking forward to trying this recipe.
I grew up in MD near the DE border and scrapple was a breakfast staple...I moved away and couldnt find any and was so disappointed. I'm in AL now and can find in Publix stores....I feel like I'm back at home...
Thanks for this video, as well as your unabashed love of scrapple.😊 Born and raised in Philly and Habbersett is my favorite brand. I have been searching for the spices used because I want to attempt a vegan version..I know sacrilege 😅
I would go to a butcher and ask for any trimmings off of roasts and what not which have the bone in. You can get these for very cheap from a lot of butchers. These are not good for sausage due to the bone, but are great for scrapple. Also I would not get rid of any of the broth, I would would simply add the meal and boil it down.
I like to freeze scrapple by pre slicing it and putting parchment paper in between the slices. Goes from the freezer straight to the pan, which is on lower heat then if you were cooking it from the fridge.
OMG, I grew up the Florida with my mom making scrapple very often and I have always wanted to make some for myself and your recipe seemed very easy to make. I may have one issue is to find all of the meat parts
Man I want to make this so bad. Gout runs hella strong in my family and I like my beer. I can’t hardly mess with the good old bad parts of animals. Sucks. Really looks like you did a good job sir. I subbed❕
As a fellow delawarian thanks for showing how this is made. Would be interesting to know if the amount of work was worth it. Cost of scrapple at aldi is about 3 dollars.
Ok. Now I'm officially hungry. I grew up eating scrapple, even though we lived in the north shore of Massachusetts. Either the scrapple that we got locally was much better, or time has played with my memory, but the scrapple you get in the grocery store just doesn't cut it. Now, I wonder where I can get some pig parts.
Next you should try livermush. It’s like scrapple but it’s from North Carolina and it’s liver and head meat mixed with cornmeal and spices. It’s also lower in fat than scrapple. I will admit I prefer livermush to scrapple but I’m from North Carolina.
@@samskitchenchronicles My Pop-Pop who introduced me to scrapple always bought RAPA and that's what I buy. RAPA is manufactured in Bridgeville, DE while Habbersett is a Pennsylvania product. I'm sure I've had it at local restaurants, but I've never bought it so wouldn't know how I like it. I don't like Dietz & Watson scrapple, even tho I enjoy other products they make.
@@MichaelRei99 There are two commercially made brands in Delaware that I feel are superb in flavor and come close to farm made. These brands are: Hughes Delaware Maid and Haass' scrapple. Hughes can be found in select Delaware grocery stores along side other brands of scrapple. Haass' scrapple is produced by a family run butcher shop, that is located west of Dover, Delaware. Haass' sells their scrapple at their butcher shop and also distributes to other select butcher shops. Haass' produces their scrapple in 1Lb, 2Lb, and 5Lb sizes. I purchase my Haass' scrapple from Hastings Butcher Shop near Laurel, Delaware. Concerning the largest commercial scrapple producer in Delaware, Rapa brand, made in Bridgeville, De, I am not a fan due to the high corn meal content.
Gotta love Scrapple. My Grandmother was from Delaware and served it to us every weekend. But I don’t want to get get step, but I have some ideas that I think adds to it after she passed. But I’m not going to post it without your permission. Your recipe is really good. But this is a Southern twist on Scrapple…go figure!
We always just used cornmeal only and cook under doubleboiler to keep from burning the cornmeal in the bottom of the pan . we only used pork shoulders its hard to get the scraps here . it's always interesting to see different recipes . We always put blackpepper salt and sage . never put onion .
Born and raised in Maryland, but lived outside of the area for a long time now. Scrapple, in particular, Rapa Scapple, is something I always eat when I visit family. Unfortunately, I found this recipe too late as I'm doing keto now. Unless I can find suitable replacements for cornmeal and buckwheat flour, it will be a flavor I will not be able to get again. :(
ehh keto here as well but after removing the bones this eguates to around 9-10 pounds of finished scrapple with a total of around 100grams of carbs from the cornmeal and buckwheat flour...without a full breakdown theres no absolute number but your probably looking at around 2-3 carbs per serving(well...as long as ya dont slather it in syrup lol)...easy enough to throw into the daily count
@@mountainmanfab You know...you are RIGHT! The majority of the carbs come from the flour, cornmeal, and onions. That totals to about 140 grams of net carbs. Judging from the size of his loaves, I would say 10 pounds is a fair estimate. So that means 1.76 grams net carbs for a 1/8 lb serving. Honestly, I normally eat about 1/2 lb, so that would be 8.8 g... Doable for sure.
Hey Sam, I'm back to revist your scrapple making video. My number one problem with trying to make homemade Scrapple is finding a butcher shop that actually butchers whole hogs so I can source the ingredients. I'm kind of jealious that you're there in Delaware and I'm here in Utah. UGH.
Well, I haven't lived in Delaware for over a decade and both of the scrapple videos I made were done in Asia. Where there's a will there's a way. On the other hand, unorthodox pork parts are probably easier to find in Asia than in Utah. Good luck!
Sorry I don't. But if you follow the video, you should be able to make it and freeze it yourself. The real question is, "how willing are you for scrapple?"
Hi Thomas! My understanding is that head cheese is a slightly different but similar dish. It's a bit more of a terrine and has a jelly-like texture to it. Though I'm sure many people use the terms "scrapple" and "head cheese" interchangeably. Thanks for sharing!
@@samskitchenchronicles raised eating scrapple in Md(my favorite was Greensboro), my husband's family from New Orleans also eat Hog Head Cheese, yes the jellied broth hold the same ingredients together instead of cornmeal and flour. Have had it many times when we lived down there.
;You need to learn about Goetta. It's a Cincinnati original that was invented by German immigrants that moved to Cincinnati to an area north of town known as Over-the-Rhine. Scrapple is based off of this German invention. While some of the ingredients may differ, it's very similar.
@@samskitchenchronicles it was, I've started trying to find a recipe that that seems to be right for it. Same way I did for her whole wheat bacon fat drop biscuits.
I'm from Delaware and didn't realize it was a local thing. I went to Florida a while back and ordered scrapple and they looked at me like I had 3 heads
@@samskitchenchronicles I'm from eastern shore Maryland, we call it scrapple but my granny always called it pon haus but she's choptank nanticoke not pennsylvania dutch but maybe she learned it from them.
I am wondering if one could use a pork butt instead of the other parts....boil it down, save the broth...or perhaps one could simply save their bones trimed from pork chops...
So sausage is kind of a mix of everything that no one wanted… And scrapple is a mix of everything that wasn’t good enough for sausage? Do I have that right?
Interesting I was born and raised in Maryland but I’ve never seen how it was made. I always loved the taste of it and I miss it. It’ll bring back some memories for me. I just had a friend bring me some back from Baltimore. My hometown.
Looks amazing. I havent had scrapple in years. Theres no better breakfast than a scrapple, egg and cheese biscuit 👌🏼
Good grief, this is easily the best scrapple recipe on UA-cam. Nice job!
The french toast of breakfast meats! I do miss scrapple.
This is straight up the best recipe video I've found for proper Scrapple
I came from PA Dutch country in South Central PA and this is the closest to the Amish style I've seen on UA-cam
Thank you!
I live in Pennsylvania Dutch country. You made this basically like the Amish do, with buckwheat flour. I think it tastes better with buckwheat flour. Here most people eat their scrapple with table syrup or Heinz Ketchup. The Amish also make another breakfast product that is made with everything except the corn meal and buckwheat flour. They call it Pudding Meat. So basically you cook your scraps the same and in your recipe run the scraps through the food processor. Then you add very little of the broth to the meat and put it in to your pans. It's a little greasy this way and you don't need any oil or fat to fry the pudding meat. It's already cooked and I like it right out of the refrigerator un fried. It's sort of like pork pate' Here is another product the Amish make. It's called tongue souse. It's basically the scrapple meat and the broth. Some of the hard core Amish will add the boiled pig ears into the souse. They add vinegar and other spices to the pork and broth. When cold and in the pan it's eaten cold. The broth takes on a jelly like form with the meat and other ingredients.
I was raised by a Delawarens who were born in the early 1900s. I grew up in Philly during the 1950s through 1970s. My mom and dad cooked everything from scrath. My dad's scrapple was famos in our neighborhood. He got his meats from the Italian markets around 5th and American. ❤
I like my scrapple fried crispy, and then I usually dress with ketchup, hot sauce, both. I had some smoked ketchup that was awesome also. A buddy swears by apple butter on his.
The pudding meat is also great on baked potatoes!
We always floured scrapple lightly before frying. What a great thing to have the recipe! I've missed this for YEARS -- Philly girl living in Europe.
Ooh interesting. Thanks for sharing! I might have to try that!
EXCELLENT video, Sam. Thank you. Now I am starving......
Miss having scrapple living in Chicago. Thank you for the recipe. My Delaware born, dad used all kinds of meat to make scapple.
Thanks for sharing! I hope you give it a try.
Scrapple is my favorite breakfast food. I love it with a little bit of syrup. So good
so good
Scrumptious!
My husband's German family in Texas has made and eaten scrapple since time began. Many people of Germanic origin eat scrapple, = Pan Haus. Not just the middle of the north east.
It is pretty much a staple in some places in Texas. I bet anywhere there are Germanic peoples.
Germans are so resourceful!!
Pennsylvania Dutch are Germans..
I think that was awesome. I’m from Lebanon, Pennsylvania the heart of Pennsylvania Dutch country and this gentleman did the Amish good and I just can’t believe an Asian guy would love scrap but I just think it’s awesome but then again he said he was born and raised in Delaware so that’s awesome. thank you so much for sharing your video and thank you for your entertainment. God bless.Essa Goot eat good in Pennsylvania Dutch.
I agree Sam, everyone needs to eat Scrapple.
Imagine living in Philadelphia your whole life enjoying scrapple and then moving to the midwest and no longer being able to buy scrapple at the store!
Good luck on your scrapple!!!!
Great job. My wife from mid atlantic says this looks just like the Scrapple she grew up eating.
Looks AWSOME!! I am gonna try it today!!
Great! Let me know how it goes for you!
Definitely gotta try this love my hocks and offal🥰
Thank you for this really well made video. Just had some, I like it really crispy.
Brilliant! Why are you not famous? New fan, subbed and belled! 👍😋 Shared to my Sustainable Living playlist and sprinkled liberally all over my social media!
Pete Thomas, you're just the best! So very kind!
@@lisahinton9682Thanks Lisa my friend. See how much good food he made from those few scraps that most people would discard? I see something good and useful like this and I know it deserves to be widely known. I think recipes like this will become increasingly important in times to come. None of us know what the fallout from this C19 crisis will be, but one thing I do know is that we can expect big changes, few of which will be for the better.
Sam, Glad I can come here to re-watch you making my all time favorite breakfast meat SCRAPPLE.
I think your is the best home made recipe going hands down. Thanks.
Wow! Thanks for the comment. I'm glad you enjoy it!
Nice job Sam, i grew up on scrapple & porkroll here in south jersey ,& still wat both usually once a week
Saw the word scrapple. Subscribed right away. Thanks
I went to Washington DC once and there was this amazing cafe next to our hotel. It was the first I ever heard of scrapple so I didn't order it. But I really wish I had!
You never know until you try, right?
Awesome video! My son and I are making about 20-25lbs of pan haus today and tomorrow from the leftovers from 2 hogs we had butchered. Born in MD, lived in WV and now in Montana. My neighbor is cautiously curious about this concoction, lol.
spread that Delaware love!
Lancaster County Pa. saying thumbs up on the pan haus
I wish I was that neighbor!
Thanks Sam, now I need to go buy scrapple tomorrow.
I love ❤️ scrapple yum yummy yummy yum yum 😋
I grew up eating scrapple. My mom made it all the time. She used pork neck bones boiled and deboned, add corn meal, salt and pepper cook till nice and thick, pour in bread pans and cool. Slice and fry. I loved mine cut thin and fried crispy.
I’ve been eating scrapple since well before you were born. I’ve never thought of making it until Recently. Your recipe looks good.
Thanks for sharing with people who may not know the magic of the loaf! I’ve eaten it( in moderation) since I was a kid. Rappa was my parents’ fave- not to much cornmeal.
I grew up in central PA. Scrapple was always a common breakfast food. Most store bought scrapple is a bit gross but it is very easy to make home made.
Start with a pork butt. All that other stuff in not necessary. On the farm we used all those scraps but you don't need to go out of your way to use them. Cook it until it is completely falling apart, like a good pulled pork . If you like you can run it through a sausage mill but it is not required. Add corm meal, buck wheat flour, sage, black pepper, salt. Cook it into a stiff porridge and let it setup in a bread pan. When we made it on the farm we used all the scrap pork from the butchering. Works just as well with a good pork butt. If you need parchment paper its not stiff enough. Add some more buck wheat flower.
Best scrapple video on youtube!
Thank you! I appreciate it!
Agreed! 👍😋
I finally made this and it was perfect I got 15 blocks from this thank u so much it was becoming expensive getting scrapple shipped to me I saved a bundle 👍🏽👍🏽👏🏽👏🏽👏🏽😃 I also have to say that it taste better then the store brand because I was able to add more of a liver taste to it thank u so much😄👏🏽👏🏽👏🏽💃🏽💃🏽💃🏽👍🏽👍🏽
Yay! I think you're the first person who's made my recipe and commented about it. Happy to have helped!
@@samskitchenchronicles yes I wish I could share my prep pics here I’m so proud that it came out so great I’ve been sharing my pics with my friends and family and they’re saying ship some blocks to me🤣😂🤣😂 I tell them I’ll share Sam’s Kitchen Chronicles recipe with u but the blocks stay put I worked hard on this scrapple and I’m going to enjoy it with syrup, jelly,apple butter, and mustard all my favourite ways to eat it I’m just so proud that it’s so good thanks again 💃🏽💃🏽💃🏽💃🏽😃😃👏🏽👏🏽👏🏽👏🏽
It looks yummy!
It was! It reminded me of home!
Love some scrapple interesting recipe very similar to how my dad made it
Looks delicious
Yo! I'm a truck driver in Philadelphia and every morning at this spot in a rundown section of Philly there's a little spot that sells grappling egg sandwiches and in the middle of the road wrapped around the block are dump trucks regular big trucks cop cars fire engines cement trucks pickup trucks cars all illegally parked to stand in line to get scrap on an egg sandwich if you've never tried scrapple and you're on the East Coast in the cities that he mentions you have to try it I'm a super picky eater but I am so glad I tried Scrabble if I have a choice between a firing squad and death by Scrabble get my fork and ketchup ready! Lol
Love it! Risk a parking ticket for some scrapple. Easy gamble. Though PPA is no joke. Amirite?
@@samskitchenchronicles yo bro I love that you commented on the PPA you know you're parking authority is the Gestapo when reality TV gives them their own TV show! 😂
Well done!
Thanks!
I added you because of this video. You should package that scrapple somehow. I do wish I had that in my freezer. Thanks for this. One day I will make my scrapple and this will be the recipe I follow.
Well done!!!
I love scrapple! Use all of the animal you can!
Hello my fellow scrapple loving Delawarean!
Hello fellow scrapple loving Delawarean! Always good to be reminded that I'm not the only one that loves this stuff.
Thanks Sam. You made it look so easy. I can't wait to try it!
nothing better for breakfast than a side of scrapple or on a breakfast sandwich with egg and cheese.
What the heck! You're the first video the showed up when I search how to make scrapple!!! What a small world!
Haha love it
This is a very good scrapple recipe I like the way it turned out I do a chicken scrapple almost the same method.
You should do your own instructional video for chicken scrapple, being from Pennsylvania myself, a chicken scrapple recipe would be worth trying.
Farm lad here from Chester County, PA, originally. I will admit we just hit the supermarket and snagged the 2 1/2 pound family package of Habbersett's scrapple, but pretty damned fascinating seeing it made by you!
Nothing wrong with that! I'm just a bit obsessive about learning how to make what I want from scratch. And thank you! :)
Fry it in butter until the first side is DARK brown. IT sill be stiff enough until you can turn it. Maryland native here. Eaten scrapple all my life.
Pigs ears and skin, also feet really help this recipe. Nose and cheeks too if you are using your own hog. Family has done this for 150 years, starting in Slovakia. Barley cooked in the broth and ground is a great addition. Nearly anything goes!
Very interesting! This basically is the german liver sausage with added cornmeal and buckwheat flour. I'll try it out next time I make this sausage. We do have Grützwurst (grits-sausage made with a coarse seminola) in Germany, but this is a variation of blood sausage. It traditionally is fried also, but does not hold up too well in the pan.
I will definitely try this recipe!
Sam I'm a former Delawarean who grew up in Wilmington, Lived in Newark for a few years before moving to Utah.
I have 3 sisters still living there and one of which sends me some Scrapple around Christmas. I will give your
recipe a try so I may have more good scrapple available to me. Our markets here do carry a couple brands, but there aren't worth
the effort or money and I wouldn't call that product Scrapple.. as it's probably 90% filler cereal. Thanks for your take on making homemade Scrapple.
Thanks for dropping by and leaving a comment. I hope you enjoy. Let me know how it goes!
Best scrapple making video on UA-cam. I love scrapple, but can't get it on the west coast. I plan on just making it with a pork shoulder, but will use the rest of your recipe.
Let me know how it goes for you!
My mom grew up in Philadelpia but could not stand anything with liver so I never got to try this. Living in Australia, I have no chance of finding it, so I'm looking forward to trying this recipe.
Awesome! Leave a comment. Let me know how it goes!
Nice job, thank you. I'm from Delaware, now live in Colorado. I cannot find scrapple here, will try to make it if I can find the parts.
You're welcome! You can do it! Lmk how it goes!
🌟😋 LOVE SCRAPPLE just had some for dinner tonight with potatoes...
Sooo Good ... Stay Safe 😷 & 💗Much Love ~😈🔺🦋
I grew up in MD near the DE border and scrapple was a breakfast staple...I moved away and couldnt find any and was so disappointed. I'm in AL now and can find in Publix stores....I feel like I'm back at home...
Thanks for this video, as well as your unabashed love of scrapple.😊 Born and raised in Philly and Habbersett is my favorite brand. I have been searching for the spices used because I want to attempt a vegan version..I know sacrilege 😅
Hey, all I have to say is: vegan scrapple is better than no scrapple. :)
I would go to a butcher and ask for any trimmings off of roasts and what not which have the bone in. You can get these for very cheap from a lot of butchers. These are not good for sausage due to the bone, but are great for scrapple. Also I would not get rid of any of the broth, I would would simply add the meal and boil it down.
I like to freeze scrapple by pre slicing it and putting parchment paper in between the slices. Goes from the freezer straight to the pan, which is on lower heat then if you were cooking it from the fridge.
good tip!
OMG, I grew up the Florida with my mom making scrapple very often and I have always wanted to make some for myself and your recipe seemed very easy to make. I may have one issue is to find all of the meat parts
Find a local butcher!
I've heard that it's really good with syrup.
Man I want to make this so bad.
Gout runs hella strong in my family and I like my beer. I can’t hardly mess with the good old bad parts of animals. Sucks.
Really looks like you did a good job sir.
I subbed❕
Sorry to hear about the gout. I'm sure you could make adjustments to the recipe. And thanks!
As a fellow delawarian thanks for showing how this is made. Would be interesting to know if the amount of work was worth it. Cost of scrapple at aldi is about 3 dollars.
Great Work. Love SCRAPPER.
#STAYSAFE
#PHILLYPHILLY🇺🇸
Hi. I’m about to tackle this recipe. Looks great, but…how much salt should we use????
I used roughly 1 tbsp for the amount that I made in this video. You should salt to taste.
Look 👀 at that works yum 😋 like did you make ur own grease or did u added oil, hun 🤔!??
I added oil :)
Ok. Now I'm officially hungry. I grew up eating scrapple, even though we lived in the north shore of Massachusetts. Either the scrapple that we got locally was much better, or time has played with my memory, but the scrapple you get in the grocery store just doesn't cut it. Now, I wonder where I can get some pig parts.
Give it a go!
You can corner the scrapple market on the west coast!!
Next you should try livermush. It’s like scrapple but it’s from North Carolina and it’s liver and head meat mixed with cornmeal and spices. It’s also lower in fat than scrapple. I will admit I prefer livermush to scrapple but I’m from North Carolina.
Don't ever reel it in! That rant was right on!!
Haha thank you!
Great video Sam! Being a Delaware native what is your favorite Commercial Store bought Scrapple that you buy when you don't make your own?
RAPA all the way
@@moya034 i just remember the red and blue packaging. It was either Rapa or Habbersett according to my Google image search :)
@@samskitchenchronicles My Pop-Pop who introduced me to scrapple always bought RAPA and that's what I buy. RAPA is manufactured in Bridgeville, DE while Habbersett is a Pennsylvania product. I'm sure I've had it at local restaurants, but I've never bought it so wouldn't know how I like it. I don't like Dietz & Watson scrapple, even tho I enjoy other products they make.
There are no good store bought commercial scrapples . I’ve tried them all!
@@MichaelRei99
There are two commercially made brands in Delaware that I feel are superb in flavor and come close to farm made. These brands are: Hughes Delaware Maid and Haass' scrapple. Hughes can be found in select Delaware grocery stores along side other brands of scrapple. Haass' scrapple is produced by a family run butcher shop, that is located west of Dover, Delaware. Haass' sells their scrapple at their butcher shop and also distributes to other select butcher shops. Haass' produces their scrapple in 1Lb, 2Lb, and 5Lb sizes. I purchase my Haass' scrapple from Hastings Butcher Shop near Laurel, Delaware.
Concerning the largest commercial scrapple producer in Delaware, Rapa brand, made in Bridgeville, De, I am not a fan due to the high corn meal content.
Gotta love Scrapple. My Grandmother was from Delaware and served it to us every weekend. But I don’t want to get get step, but I have some ideas that I think adds to it after she passed. But I’m not going to post it without your permission. Your recipe is really good. But this is a Southern twist on Scrapple…go figure!
If I understood your post correctly, you want to use my recipe? Go for it! Don't feel obligated, but please send me a link so I can see it too.
rapa or hughes for the win... livermush and liver puddin is basically the same inj the carolinas
So interesting how different states have their own variations!
We always just used cornmeal only and cook under doubleboiler to keep from burning the cornmeal in the bottom of the pan . we only used pork shoulders its hard to get the scraps here . it's always interesting to see different recipes . We always put blackpepper salt and sage . never put onion .
Oh interesting! Thanks for sharing. Where are you from?
They also make it in Missouri although they call it pomous
I wanna try this just gonna make it with gluten free flour
I had it for lunch
That's a good lunch!
Born and raised in Maryland, but lived outside of the area for a long time now. Scrapple, in particular, Rapa Scapple, is something I always eat when I visit family. Unfortunately, I found this recipe too late as I'm doing keto now. Unless I can find suitable replacements for cornmeal and buckwheat flour, it will be a flavor I will not be able to get again. :(
ehh keto here as well but after removing the bones this eguates to around 9-10 pounds of finished scrapple with a total of around 100grams of carbs from the cornmeal and buckwheat flour...without a full breakdown theres no absolute number but your probably looking at around 2-3 carbs per serving(well...as long as ya dont slather it in syrup lol)...easy enough to throw into the daily count
@@mountainmanfab You know...you are RIGHT! The majority of the carbs come from the flour, cornmeal, and onions. That totals to about 140 grams of net carbs. Judging from the size of his loaves, I would say 10 pounds is a fair estimate. So that means 1.76 grams net carbs for a 1/8 lb serving. Honestly, I normally eat about 1/2 lb, so that would be 8.8 g... Doable for sure.
scrapple from RandR in Easton ,Pa has the recipe down pat.
I didn't see you add corn meal - at what point do you do that? Or is that what you meant by corn starch?
4:56
if you add the cormeal/buckwheat while the liquid is cool it won't get lumpy, so you don't break your arm stirring...
As a native Pennsylvanian 교포 who lived in 곤지암 for four years, it warms my heart to find scrapple and 소머리 국밥 mentioned in the same video.
Hey Sam, I'm back to revist your scrapple making video. My number one problem with trying to make homemade Scrapple is finding a butcher shop that actually butchers whole hogs so I can source the ingredients. I'm kind of jealious that you're there in Delaware and I'm here in Utah.
UGH.
Well, I haven't lived in Delaware for over a decade and both of the scrapple videos I made were done in Asia. Where there's a will there's a way. On the other hand, unorthodox pork parts are probably easier to find in Asia than in Utah. Good luck!
I never got peoples aversion to organ meats, they're actually healthier then skeletal meat and taste great!
agreed
good stuff.
Where do you get the meat from
U can also bake it in the oven.
Do we need to use the corn starch and buckwheat, cause I can't have that?
I'm sure you could substitute it with something else to help it bind. Or you can just leave it out for a meatier texture. Adapt as necessary :)
can you freeze it and ship? Im from Baltimore so I grew up with scrapple. But now im in Chicago no one ever even heard of it. Do you ship to people?
Sorry I don't. But if you follow the video, you should be able to make it and freeze it yourself. The real question is, "how willing are you for scrapple?"
Soooo, it's Spam with an Associate's degree?
salt pepper and corriander
deer bones pig and beef bones, 30% of the meat goes back into the scrapple the rest is for liver pudding
I would like to see you make a turducken. To help you research it, it comes from New Orleans.
Nice idea! I'll need a bigger oven though.
My German grandmother called it "head cheese" and added sage. Have to fry crisp or it just isn't good (my opinion).
Hi Thomas! My understanding is that head cheese is a slightly different but similar dish. It's a bit more of a terrine and has a jelly-like texture to it. Though I'm sure many people use the terms "scrapple" and "head cheese" interchangeably. Thanks for sharing!
@@samskitchenchronicles raised eating scrapple in Md(my favorite was Greensboro), my husband's family from New Orleans also eat Hog Head Cheese, yes the jellied broth hold the same ingredients together instead of cornmeal and flour. Have had it many times when we lived down there.
;You need to learn about Goetta. It's a Cincinnati original that was invented by German immigrants that moved to Cincinnati to an area north of town known as Over-the-Rhine. Scrapple is based off of this German invention. While some of the ingredients may differ, it's very similar.
Had no idea about this. Very interesting. Thanks for the lead!
My mom was from the deep south and she used grits and the meat of a ham bone.
Sounds amazing!
@@samskitchenchronicles it was, I've started trying to find a recipe that that seems to be right for it.
Same way I did for her whole wheat bacon fat drop biscuits.
Can you make it with chicken?
I'm sure you could! But if you're asking me to do a video of chicken scrapple, possibly. It's an idea worth noting.
I'm from Delaware and didn't realize it was a local thing. I went to Florida a while back and ordered scrapple and they looked at me like I had 3 heads
Haha. Awesome. Make sure to enjoy some when you visit home.
We put the heart in with the sausage meat...and we add the kidneys in with the liver, skins, head meat, and bones.
Wow! Don't think I've ever had kidney. Sounds interesting though.
This is called Pon Haus. You did alright.
thanks! I just learned something new. Apparently that's the name for scrapple by the Pennsylvania Dutch.
@@samskitchenchronicles I'm from eastern shore Maryland, we call it scrapple but my granny always called it pon haus but she's choptank nanticoke not pennsylvania dutch but maybe she learned it from them.
SCRAPPLE!
I am wondering if one could use a pork butt instead of the other parts....boil it down, save the broth...or perhaps one could simply save their bones trimed from pork chops...
Yea I'm sure all that is possible! Make it happen!
Big in the the south
So sausage is kind of a mix of everything that no one wanted… And scrapple is a mix of everything that wasn’t good enough for sausage? Do I have that right?