E8: Making Scrapple & Liverwurst The Guenther Family Finish the Last Steps of the Hog Killing
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- Опубліковано 30 вер 2024
- This is the 6th and final part of the Hog Killing. If you have not seen all 8 Episodes of the series "Meet the Guenthers From Muddy Pond" make sure to watch them all.
The Guenther family do not sell any of the meat shown in this video series and is for family use only.
Watch all the Episodes of the Guenther Family at the UA-cam link below
• Meet the Guenthers Fro...
#theappalachianchannel #farming #familytime #hog #butcher
God bless the Guenther family. They're not just feeding themselves, they're carrying on a tradition that has disappeared in many parts of the country.
I watched the entire series of videos with the Guenther Family. When I was done, I had an aching in my heart. It took a while for me to figure out what was wrong. I am homesick. Thank you for taking the time to make these videos. I can tell Mark really misses his Dad. What a tribute he is making to his father's memory. He would be proud. The Gunthers are blessed to have a patriarch like Mark to lead the family forward.
What a tremendous ability to be able to recreate some of the old butchering recipes.
That is a dieing art/ talent. That could possibly be lost to the future generations.
Thanks for sharing!
We make a lot of scrapple here in Pennnsylvania, did I miss something or did you put meat in with the cornmill and flour. nice series!
I’ll eat liverwurst anytime of the day. My Dad made the best. Haven’t had none since the mid nineties.
I eat scrapple and livermush from NC
I'm from Pittsburgh but scrapple is really big up near Penn State especially for Penn State games every tailgate has scrapple! My grandfather used to call a frizzle Burger. Scrapple and Limburger on rye
Have enjoyed this series so much! Hope you will revisit the Guenther family for future episodes.
Scrapple, yes. Liverwurst, no - only because I don't like the taste.
My mom ate head cheese or souse.
My favorite meat is pork, by far!
Great series with the Guenther's. Love their family and their way of life and knowledge. Thank you for documenting and sharing this valuable info with us.
Everything but the oink!
Yes absolutely..miss it ,hard to find here in the south...best thing on a cold morning.
No, I never have and never will since you asked and this showed up on my front page...I grew up in the Appalachia's there are parts of the culture I miss...not this and never could get me to eat it once someone tried to get me eat souse...I never would eat the deer the men in my family killed or ever the wildlife I saw them and smelled them as they skinned the poor creatures. I have since moved away and my diet vastly improved and over twenty years ago I became vegan..so thankful to the Lord for answering my prayer on what was meant for food as I felt something very wrong was happening in this world (Genesis 1:29)....Most of you ones talking sound like you are from northern Appalachia? I am not familiar with such a non-accent mountain from the mountain folks whom I love so much. Yes, even I loved my dad after the flesh though I hated he hunted and raised cows but never could kill them they were his friends and so he had someone come and get them to do the deed and they came back not looking like his friends anymore...so sad a diet many in the mountains can't help it I know back in the day the poverty even now and the lack of knowledge and wisdom.
p.s. viewed a couple more and heard more of an accent I have and am familiar with..those on this clip I don't know why sound comes across as more northern in culture nature.
Fine gentlemen practicing the art of cooking.
Scrapple and liverwurst have always been favorites of mine. Sister in law still boils up hogs heads for Christmas tamales every year. So glad this is being documented for the future. So much knowledge is lost as our elders pass and it shouldn't be that way.
Good country cookin! My granddaddy was born in 1880, he knew all these tactics. He didn't marry until he was 50 years old. When he married my grandmother she was just 18. Boy could she ever cook! They were both great cooks. He was a Farmer the last part of his life until he had a heart attack. In earlier years he was a structural engineer, a Wagonwright, a Wheelwright, a Blacksmith and a great wood worker. It was said he put more craft into building a hoglot or dog house than the best carpenter they had ever seen. He was Oliver Washington Cavender. His wife Ester Mae Sandidge Cavender. He out lived my grand mother by 10 years and to the day he died he was stronger than my Dad and me put together.
Nope! I'll pass! Can't even finish watching the video
Once again, I love watching the Guenthers working together making the old ways of doing things. So refreshing to see families. I hope I can sometime go the Appalachian Trail and meet all the people you have videoed. God bless you John.
That's puddn meat braunschwiener aka liverwrust is totally different being from dunkard decent we made it every year pan haus and puddn meat never added sage
You show the right "love" for cooking. Thumbs up from Düsseldorf, Germany. Greetings to you all and keep up your good work.
Thank you for watching! All the way from Germany!!
My great grandparents came here from Germany. Not sure of the origins of these 2 delicious treats but I do know as a kid we couldn't get enough of either. And yes, I still eat them today. Thank you for sharing this. From Ohio.
My Mom's side of the family were German immigrant farmers in west IL. My Dad's family were EARLY pioneers but his mother was German Farmer too. She's the one who got me eating Liverwurst. My Mom would make sausage, kraut and potato pancakes sometimes. NOT homemade but the German in me sometimes craves those foods.
These old boys got the technique 😮 Thanks ❤🇺🇸❤
When they begin making Uncured Angus Beef Pastrami let us know...We'll be the first in line ! 😏😋
Thanks for sharing ..Mega Thumbs Up ! 👍
😇❤❤❤❤❤❤❤❤❤❤
I hope to see more of the Guenther family. Thanks for sharing your wisdom and ways.
Liverwurst with yellow mustard and a slice of cheese on white bread 🤤
Fried liverwurst, fried egg (don't wreck the yolk), raw red onion, some mustard with integrity, on toasted pumpernickle.
saxonray try it on fresh rye bread!
I like these Folks! I grew up in Ohio and ate ALL of that stuff! (with sorghum!)
I grew up in North Carolina and we had Livermush. It's wonderful. Made much the same way but with more meat. I do like Scrapple also.
Love scrapple and liverwurst, hard to find locally.
While I didn't grow up in Appalachia I did grow up country so we didn't waste much.
We would have headcheese or cow tongue on nice thick slabs of homemade bread. Liver and onions fried in bacon grease on mashed potatoes and pan gravy or even kidney stew. I like to have a good bowl of kidney stew every now and then when I can find some at the stored but I could never convince my kids to try it. Just like my mom before me, it meant that was a special treat just for me.
While we would have corn mush we never did scrapple. Mom really liked liverwurst and green onion sandwiches and since the liverwurst was split between her and grandma &grandpa she didn't mind us kids not really caring for it because it meant that was something she was able to keep as a special treat for herself.
Back then, even if you didn't care for something you never complained or mom would load up your plate repeatedly with the disliked food. If you kept your mouth shut you could load your own plate as long as you took a little of everything and you cleaned your plate.
The only time that didn't work was the year mom had a falling out with the neighbor just before slaughtering time. Normally she would give him the pig brains because he really liked them scrambled in with his eggs. Us kids had never tasted them. I don't think mom liked them either or I'm sure we would have already experienced them.. I still remember the texture of them. It was the one time that all 6 of us kids banded together refusing to eat what was left on our plates. She let us win that one.
Thanks so much for making this series and thanks to all of the family for bringing us along. Your knowledge, love, and kindness really is something special.
All the best from over pond in the UK
My mom always talked about scraple....is it the same as "Head-cheese" ?
Easy life creates weak people ,, weak people create hard times ,,, hard times create strong people ,,, strong people create easy life
Our society has had it easy for too many generations and have forgotten things like this
Thanks for producing and publishing this ,,, may it inspire our weak generation
I like my scrapple with more cornmeal and less flour and no sage. Cook it until it turns loose from the pot. My grandfather’s family scrapple from the water left from cooking their sausage and what sausages broke open cooked into the scrapple with the cornmeal and flour plus the pepper and salt.
Great video John,hope you keep in touch with the guenther family and bring us some more insights you’ve taken the place of TV in our house,thanks
I'm going to call this one like I see it back in the day I know old people in the country they would eat every part of the hog I will only eat sausage and bacon the other parts of a whole is unfitting to eat that's just my opinion
Thank you for this educational video series. Really enjoyed it
Why don't you put the corn meal & four in with a sifter, then it won't clump?
I remember my grandfather and grandmother making souse meat and i really like it i would do it to feed my family
I like leberwurst sandwich with sliced onions and mayo and cheese.
Very interesting. I would love to see more on this family!
I love liverwurst on bread with mustard and a slice of onion. We would pack this for "lunch" snack with some left over pie or cookies. I remember being 7 or 8, and my feet would reach the controls for the combine. The adults had the combines or mowers up and running by 4am. My cousins and I would jump up in the cab and get busy. The adult women would have "dinner" set up about 2pm. Unless rain was threatening, everyone would go eat the big meal, and rest a bit, then back up farming till the sun went down. The dairymen still ran the herd, but summertime was busy. Come fall the larders were restocked, scapple, liverwurst, country hams were cooked or cured and hung for the year. Beef was sorted as well. Poultry was done year round as needed.
When I visited some of my German heritage, then relocated to Canada, their breakfast was Liverwurst, "strong" cheese, bread, fruit... Love learning that there are still people who are actually making these foods in the authentic way. AMAZING?
I ate the same breakfast when I was growing up in West St. Paul, MN. My parents both were from German-American parents. Yummy food!
we made headcheese also and summer sausage liver sausage when we butchered too
@@nancyjohnson6867 So agree!!Do you like Spatzel? I'm sure the spelling is incorrect. Sooo many German dishes I love!
if you use a sieve to put the flower and cornmeal in it will not be lumpy.
Enjoyed watching this family.
I'm sure your Grandma & Grandpa would be proud to see you'all keeping the old traditions alive . Only thing not used is the squeel .
Cheers from 🇦🇺
I’d love to see videos of mark and the family doing day to day activities on the farms. These episodes of hog processing into products are fascinating👍👍
Reminds me of my life with grandpa and grandma as a teenager. I learned to love everything you see the family making. Ever had pig brains and scrambled eggs? Like his son in law I got a surprise the first time. Difference being, I liked it. I spent my summer on the farm and visited in the fall for butchering.I would give nearly anything to still be living that way.
Scrapple making was a taste competition between my Grandmother, all my aunts, and a half a dozen other relatives. My aunt Mary Ann made the best of everybody, for sure. She told me that he difference was that she used buckwheat flour and more black pepper. Maybe I'll try and make some. I sure miss it.
I had to go get some liverwurst (Braunschweiger) after watching this and listening to you talk about it for two episodes! Good video, I'm 64 but it reminds me of my Grandparents putting up food when we were kids. Good memories.
That brand is a great liverwurst
My problem with liver wurst is I never have enough stay blessed
And just finished liverwurst on rye horseradish mustard and Swiss cheese
I love scrapple, I never had it until I was in Pennsylvania about 6 years ago. I get the Amish to fix me some here in Indiana. Great video . Thank you..
These are good people. They can actually take care of themselves.
Certainly to both. Good liverwurst is wonderful. I make scrapple with pork neck bones.
I love liver wursts so much with mustard! Life would be so boring without meats and mustard.
I can't agree more with him about wasted food. I work in a hospital and we throw SO much food away it'll make you sick. Every patient is served 3 meals but if they aren't feeling good enough to eat the whole meal goes into the trash. And the trash thrown away from the floors would break your heart knowing its just going into mother earth to rot for the next hundred years or more. Its sad.
That is sinful what hospital do wasting when old people, homeless ,and children are so hungry in America some are eating out of dumpsters even disable Veterans😮👃😭
Love this show, However I must point out a major safety factor @ 18:00 Mark hangs the water hose right above the electrical breaker box, Not a good idea!!
Otherwise, this is a great old school cooking teaching technique that is priceless.
In the final Bye bye, Marks wife was missing, she would have made 13 people, superstition? or was she just cooking dinner?
Scrapple, Liverwurst, fresh sausage and a freezer full of pork. Butchering weekend is always a good time with family. I doubt that this is something my children will continue with. I am the only one that will eat the liverwurst. One daughter and my son will eat scrapple but they prefer store bought scrapple over ours from butchering.
I sure would love to learn how to make scrapple. My Grandmama ised to talk about it when I was little. Grandmama made turnip greens and dumplings to feed all us kids. We didnt care what it was. If Grandmama cooked it, it was great! 😋😍🙂
I fell in love with scrapple as a boy, spending time in the mountains of Pennsylvania with my Uncle Bob. He also turned me on to things like souse, head cheese, and pickled pigs feet.
such a great series, thank you
My Heritage is Italian, I love liver wurst, got me interested in scrapple, going to get some, great video, lovely family, your passing your knowledge on.
Very impressive. But I have to say you were very lucky when you were young to live on the farm and have access to what you were used to growing up we were six children in the town and had a hard way to go. You were very lucky! All the best! So very entertaining!
Hello I have eight a lot of scrapple I’m from the north I now live in Kentucky and they don’t even know what scrapple is here never heard of it and you cannot buy it anywhere. I sure wish I could buy it somewhere and get it shipped here to me because I sure do miss my scrapple.
It would probably help to keep lumpsout to put the flour in a big half round screenwire sifter with handle, shaking it around with stiring.
Not my cup of tea. I’m not a spoiled person with an over abundance of anything. I’ve worked hard all my life. I kind of resent the attitude of this gentleman in that anyone who does not enjoy these dishes are spoiled and wasteful.
Hello, I'm a retired german butcher and I like to see you working the old fashiond way.I'm thinking aboutwhat scrapple seems to be. Is it a variation of the german recipe for "Panhas"?
Panhas needs some blood to be put in and you doesn't. Is that right? Please let me know. Thanks for your videos Greetings from Germany
My dad always talked about eating scrapple, I love to try some sometime but where can you find it these days?
Love this series.!!
I grew up eating souse (also called hog head cheese) as well as liver cheese, which I guess is the same as liverwurst...
Man....them poke chops look goood.
I remember my mom making headcheese, when she went to help my aunt and uncles when they did a pig. Not sure if they did scrapple and liverwurst ever. Mom would bring the head home to do the headcheese at our house. I enjoyed watching you all work together doing this.
I remember my grandpa making head cheese, liverwurst and what not after killing a hog. Don’t remember scrapple, but I was 10 when he killed his last hog and he died when I was 12. The boys (my uncles) never carried on with it.
Great grandparents were from Germany, so Grandpa was full German. They quit speaking German when WW1 broke out. How I wish these traditions weren’t lost in my family.
Good watching this family handing down their craft.
My Missouri German grandmother only used cornmeal. She called her concoction “ponhaus” and it had the head meat in it along with salt, pepper, cayenne and sage. It was wonderful! She sliced it into strips, dredged it in flour and fried it crisp in home-rendered lard. Many in my family wouldn’t touch it but, as grandma would say, “Oh, they just don’t know what’s good!”
Makes you hungry and long for good family & friends!
growing up we ate what was put on the table or go hungry. i love liver mush fried with my eggs, love liverwurst also
My great grandfather did his scrappel like you but he also added oat meal , said it made it more filling for a breakfast meal
Nothing left but the squill
I thoroughly enjoyed these videos. My growing up didn’t have these types of butchering, preparation of the meat. My grandparents generations did this. All of them were pioneers and farmers. Rural Missouri and Kansas. And going back a few more generations, were Appalachia people.
I’m 69, and have always enjoyed liverwurst and saltines, cup of cold milk.
Thanks for sharing
Watching from St. Louis area.
yep
Dad stuffed it the same as sausage.
We would eat the liver battered and fried, and made hog head hash with the bone meat God bless ya'll
I don't much like Scrapple but I love live mush
Awesome family
Love watching this done,,, they are Good People..
I'm hoping this series isn't finished yet. I've enjoyed every video of the Guenther family. My family is Volga Germans. We're Catholic. My ancestors were Germans that settled in Russia when Catherine the Great was ruling Russia. But when she passed, the new leader forced them to join the Russian army and heavily taxed them and took some of their land away from them. So they fled to America. My dad and grandparents and beyond never threw anything away from the Hog or cow. They saved everything. My dad makes liverwurst. Boils Hog heads and organs. What I noticed differently is that our liverwurst wasn't boiled. We made it thick. And used Hog casings and made ours into sausage links. We ate for breakfast, lunch, and supper. It also goes great with fried eggs. Thanks for all the great videos. I hope there will be more of the Guenther family.
This series was simply AMAZING!! THANK YOU Guenther family for showing us how you're keeping history alive and THANK YOU Appalachian Channel for videoing it and sharing it!! Amazing!!! 💞🙏💞
I love slicing up some liverwurst & put it on a cracker & eat it as a evening snack too
A plate of pancakes covered with liverwurst and a little syrup, bring it on. . . OR a plate of fried scrapple with fried - over easy eggs and biscuits, all makes for a good farmer's breakfast, and a lot of good memories, thanks for sharing! S. Carolina
I have truly enjoyed this video series and hope to see more from muddy pond in the future
👍 loved the video guys... (Ohio Amish Country)
Never heard of scrapple, but it sure sounds good!
Love this series of this family and the butchering process and fixing it up to eat ..
I'm a new sub. At age 70, watching these videos makes me realize how much I missed out on my family's history by being just one generation too late to have experienced this lifestyle. My grandmother was born in the 1870's on 500 acres her father and mother purchased here in South Texas after the Civil War. Just 30 miles south of the Alamo, it was a two day trip by wagon up to San Antonio. My great grandfather had not just the homestead, but like the Guenthers, had a store or commissary that folks from the neighboring farms could come buy flour from the Pioneer Flour Mill. He would take two wagons to town and would sit up in a tree the first night sitting watch against highwaymen, while my grandmother would sleep in the wagon. He kept the sort of things you would expect of a small frontier store (or so I suppose). At any rate, their lifestyle was one where there were no convenience stores, no refrigeration, and no electricity, even if freezers had been invented yet. I greatly appreciate your family, your commitment to doing the right things to sustain and prosper your family. And as a note to Heather, try it as a sandwich with mustard! Liverwurst is actually very good. And, I got hungry for some sorghum! Will have to try that in my coffee, too!
This family has awesome women!! That makes the family.
Excellent video How about a video on his mules
my new watch. somehow it popped up in my feed. glad it did
Another great Guenther family video John. Thanks!
I love liverwurst being German an catholic watched my dad make it growing up.that on a fresh baked bun an bowl of borscht soup im a happy lady.
Thanks for the comment and the support by watching what I do here on the Channel my friend!! John
Washing a table with soap next to a cooking pot? eagle.
Looks good. Thanks again for your time.
Excellent series Really enjoyed the Guenther Family. Keeping the family Traditions alive. Mark is a man of unlimited knowledge. His Family don't realize it, but when he's not around to show them anymore. they will. So, family listen well or you can always come back to these video's. Appreciate you all!
Thanks for watching these videos. I sure am thankful for my grandparents, my dad, Mark, and his siblings for the knowledge they are passing down to us!
-Holly
A few weeks ago, I bought scrapple from an Amish grocery store but it wasn't local. It was from Lancaster, PA. I actually liked it alot. This has been a great series of videos. He is so right about knowing how to use the whole hog to feed your family. So important not to waste. We have come so far from this that it scares me.
I'm from Pennsylvania. When someone asks, ""What's pork parts are in it?"
"Everything but the oink!" We said. 😅