Pennsylvania,U.S,NORTH AMERICA
Do not ask mama too many questions about scrapple. Do not get your brains while eating scrapple as you are already eating the squashed brain of a pig. Last but not the least do not ask the name of the dish which is solidified in a brick. Huh! You know what, if you follow the three commandments you will ask for a second serving of scrapple that is you will love to freak out with pork scraps quite often.
Confused? Don’t be. It is all about eating those meaty parts of hogs and pigs, which cannot be shaped into a sausage or canned along with pork meat. The components of scrapple might be a bit weird but I can bet on their taste…simply delicious. Scrapple can be made industrially and in home. While commercial brands are over spiced and have distinctive flavors, the homemade scrapples are bland are more sophisticated with the scrap. This scrap is found in Pennsylvanian breakfast, but research says that it was originated in Germany.
While preparing scrapple the head is quartered or divided into two, while taking out the teeth and eyes of the hog. The whole head of the hog is much nutritious than just the parts, excluding the ears of the hog which imparts a bitter flavor to the hog. The ears are eaten only in Philadelphia, which is undesirable in other parts of the US. The heart, feet, tail, lips, and snout are boiled separately in a pan. When the meat looses from the bones, it is strained and stripped from the bones and the soft parts are minced together. The ground meat is combined with cereals and the broth and is simmered until it reaches the consistency of the porridge. Cool this mixture in either brick molds or loaf pans.
This solidified scrapple is sliced and fried in lard or butter, and is made the vilest offender when dipped in egg yolk and ketchup.
Bits of pork scraps, bits of pork scraps
Lying on the floor, lying on the floor
Tidy up the slaughterhouse, tidy up the slaughterhouse
Eat’em up, eat’em up.
Wanna-collect-pork-scraps? Velvitoil
