Some of my twitter pals (hi @Kimananda!) were asking about scrapple, and seem mystified by this simple ground-pork sausagey delicious thing, so i thought i’d take some pics since i was frying up a bit of the stuff and share for their edification and entertainment. photos after the break!
fresh from the fridgerator!
In the beginning, there was a pig. Parts of it were used to make bacon, ham, and white-meat pork. The rest of it gets ground into sausage, and that is indeed what Scrapple is – a type of sausage without the condom-skin casing. It is instead placed into loaf-pans and allowed to naturally mesh together into a nice slicable country-sausage kinda deal as you see above. It is indeed high in organ meats, but that’s where all the flavor and nutrition is!
you'll FRY, MOTHERFUCKER!
To cook scrapple, heat a skillet on medium-high heat, put some butter in it, when the butter is melted and bubbly, put the scrapple in. Let it sit thusly for a minute-anna-half to 2 minutes, depending on how dark you like it.
if at first you don't succeed, fry, fry again!
then FLIP IT OVER! that’s about how dark I like mine. the surface that touches the pan forms a nice crust, as if the soft sausagey innards had been lightly dusted with a sprinkling of bacon. it is better than sex or booze or American Psycho, and it is in the sausage section of Kroger.
the finished product
It is not unusual to serve Scrapple with pancakes, like you would with bacon or sausage. I also make grilled scrapple sammiches sometimes if i have no pancakes (i am lazy – i buy frozen pancakes instead of making them fresh).
Mmm Mmm, BITCH!
That’s what it looks like on the inside. like sausage. it doesn’t have to be pretty to be dee-FUCKING LISHUS!
August 28, 2009 at 8:35 pm |
Hmmm…could be interesting. I wonder if it’s just an east coast thing? I’ve never seen it in California, but then again I moved away a long time ago, and haven’t known to look for it when I visit. I’ll try to find it next time I’m there. Thanks for the photos!