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By Diane Forrest
My daddy always says that no part of a pig is wasted
except the oink. Well he may be right in
this case. Today we are recognizing
Scrapple. Scrapple is concocted from all
the delicious leftover bits of a pig (think heart, ribs, liver, etc.). The pork
parts, after simmering for hours, are–in the simplest terms–placed in a grinder
and then, thickened with cornmeal. The resulting meaty concoction becomes
molded into loaves, and sooner than you know it, scrapple lovers are slicing
off bread-like slabs, frying until browned and crispy, and dosing the happy
sausage substitute with pure maple syrup.
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This is a Pennsylvanian dish, and not common or even
heard of in other parts of the country.
Those who have heard of it won't touch it. Some people grew up eating it for breakfast
in place of bacon or sausage, and prefer it over other breakfast meats. Some claim it is better than just a lifeless
pork chop.
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If you can find this food in your area, fry a little
slice up for
breakfast and let us know what your opinion.
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