What food is outside your comfort zone … Scrapple was outside of mine until recently …
Good food that begins at the end of your comfort zone.
That’s something I discovered last Sunday, after my friend Tim and his son Evan brought a dish known as “Scrapple” to our Sunday School class social. I had never even heard of Scrapple until I began using Neese’s Sausage in the items we serve at BS Sauce tasting events. (It’s sold in stores alongside sausage and liver pudding.)
The whole class (myself included) had been teasing Tim about his affinity for Scrapple for a good while. One look at the ingredients will show you why… Here’s what my internet search told me about the ingredients, “Scrapple is created using scraps of pork meat left over from butchering such as the head, heart, liver, and other trimmings to avoid waste. The pork scraps are combined with cornmeal, wheat flour, and spices to make a mush that is then formed into a semi-solid congealed loaf. Slices of the scrapple are then pan-fried before serving” … who’s hungry now?
Mmmmm. Had me at “semi-solid congealed loaf.”
Now you might ask, “Why hasn’t a good ole southern boy like you tried Scrapple?” The answer is:
It’s not southern.
Scrapple is actually an invention of those Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania and Virginia). Tim is a Maryland native so for he and his family, Scrapple is an everyday staple … Tim even expressed his surprise that EVERYONE didn’t eat Scrapple.
…I guess that semi-solid congealed loaf sounds much more appetizing north of the Mason-Dixon.
To discover someone who eats Scrapple this far south was a surprise and a real treat because … drum roll please …
Scrapple is GOOD … It tastes somewhat like fried sausage and cornbread and has the texture of meatloaf … Put it on a roll, top it with BS Mustard and it gets better … proof that everything does tastes better with a little BS Sauce … BS Mustard in this case!