quick scrapple article

Loved this article - I grew up on the Chesapeake Bay and had Rappa Brand Scrapple several days a week. When I visit my sister in Delaware you can be sure we eat scrapple.

I'll have to try your recipe ... thanks much!

When vising with my mom in law and sister in law we were discusiing scrapple yesterday. My sister in law and I both love it. Never have made it though. She told me that since she is the only person in her house that eats scrapple, she slices it and freezes it. I have never done that.
@ Susan, Delaware is my home state and my sister in law lives in Delaware.
Sundancer
Embroidery fashions boutique
Nonnasplace

sundancer - I sent you a PM. I like the idea of freezing individual slices. My sister cooks enough for several days and stores it on a plate covered with plastic wrap in the frig. We like it sliced very thin and cooked crisp.

I've sliced and freezed scrapple - but never already cooked. While I have eaten cold, left-over scrapple, I wouldn't recommend it to anyone. Texture is not right.

I like it thin and crisp, but I also like it thick and crisp only on the outside. Why is diner scrapple the best? Because it is deep-fried.

I'm a 'savory only' scrapple guy, tho' I know some folks serve it with maple syrup. That is not a "yuck" to me, but it isn't right, either.

Allow me to recommend Habersett's brand scrapple. I've had Rapa and D & W and probably no-name brands and none compare with the H brand.