16 minutes ago, Tere said:Also I had to wiki what the heck scrapple was, but it looks tasty! Is it the kind of thing that comes in big blocks from the store and you slice as you go, or pre sliced slices, or do you make your own or what?
(leaving the wiki link here in case anyone else wants: https://en.wikipedia.org/wiki/Scrapple)
It looks like a cultural cousin of haggis / Lorne sausage / white pudding. What's the texture like?
Tere.
I buy it in 1 lb bricks (about the size of 1 lb of butter). It is about the same consistency as cold butter as well. I slice it into saltine like slices and fry it in a pan. You have to wait for it to crisp up before you can flip it without difficulty, then crisp it up on the other side. It is just one of those things (like beef tongue) that I was taught to cook at a very young age and it is a bit of nostalgia to me that I think tastes great. Others just can't get past the ingredients.
HC
