The Glory of Scrapple

29/10/24 16:16
IMG_0378October 29, 2024 (Vol. 18 No. 45) - If you are from the Mid-Atlantic states, you either love it of loathe it. If you grew up elsewhere, you probably haven't even heard of it. It is Scrapple, manna from heaven. It is exactly what it sounds like, pork scraps mixed with cornmeal to produce a sausage-like meat. Just like sausage, it is probably best to not know its precise ingredients. (I have the same attitude toward a lot of Japanese food - I really like it but really don't want to know what's in it.) The subject of Scrapple came up recently in my household because it was my turn to host an annual reunion of my surviving siblings. We were all raised on Maryland's Eastern Shore and Scrapple frequented our family meals. I remember liking it, especially with ketchup. But I hadn't had it in the 50 years since I left college and moved away from the Delmarva Peninsula. I thought, "Gee, wouldn't it be a treat to surprise my sibs with a culinary blast from the past?" I went on Amazon, typed in "Scrapple," and there it was! I ordered it in mid-September, thinking it would arrive in a few days and that I would have some time to practice cooking it. Unfortunately, it took nearly a month for this Pennsylvania Dutch treat to arrive. That gave me only two practice runs at cooking it. The first time has mixed results - some undercooked and others overcooked. The second time was more successful - except that the pork patties put off so much smoke that they set off my home fire alarms. (Note to self: Cook Scrapple outdoors.) When my siblings and their spouses arrived, I decided to solicit the help of my younger brother Howard to cook the Scrapple (outdoors) while I tended to the rest of the meal. He, in turn, sought cooking advice from his son Ryan, who still lives on the Eastern Shore and regularly consumes the stuff. The Bottom Line: It came off well. Everyone tried it. No one said they hated it. Nor were there any last-minute trips to the emergency room. I like it - even though its flavor is a bit stronger than you'd find in your run-of-the-mill sausage patty. My advice: Give it try. Oh, and cook it outside. That's it for now. Fear the Turtle.