Hi Abby, I grew up with scrapple as well. The brand my family likes
best is Kirby Holloway, which is made in Delaware. I just sent one
of my sons to Baltimore to buy it for our Christmas breakfast -- we
can't get it in the DC suburbs, and the company doesn't sell online
yet (or at least they didn't the last time I checked).
We like it fried crisp and then sandwhiched between slices of white
bread, preferably potato bread!
I have several recipes for scrapple, but I have never tried making it myself.
Penny
At 11:07 AM 12/15/2009, you wrote:
I don't think we've talked about this for a few years, so it's worth
mentioning it again. My father grew up in Pennsylvania Dutch territory, so
scrapple was a winter tradition for them. My parents started using it for
Christmas Eve breakfast. Then I served it on Christmas morning. It's made
from pork scraps, cornmeal and spices. In California, you get it frozen and
find it in the frozen meats section of grocery stores. You thaw it, slice
it, and fry it, then serve with maple syrup. Serve eggs, pancakes, waffles,
fruit, toast, or any breakfast/brunch dish you like along with it.
Abby
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