Eat More Scrapple Part 2

I went to the Giant Supermarket in Easton Maryland today and I found this:

I’ll let you know tomorrow how good it is.  It’s got good ingredients: pork liver, pork fat, pork skin, pork hearts… The only thing I don’t like in the list of ingredients is the sugar. I hate sugar added to my food. Why do they have to spoil delicious food by adding sugar?! Geeze. Old Charles, my mother’s second husband (my father died when I was young) Old Charles in his Midwest drawl used to say “Mixin’ ice cream and horse shit don’t improve the flavor of either one.”

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4 Responses to Eat More Scrapple Part 2

  1. Lasse Åhman says:

    Scrapple, haggis and Swedish pölsa, are they the same, similar or completly different?
    (I’m sure you tried them all.)

  2. Syd Schatzker says:

    Haggis is a savoury pudding containing sheep’s pluck (heart, liver, and lungs); minced with onion, oatmeal, barley, fat, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal’s stomach though now in an artificial casing instead. Although it does not look appealing, haggis has an excellent nutty texture and delicious savoury flavour. It is the traditional dish of Scotland and it is popular at least once a year in January when countries pay tribute to the Scottish poet, Robbie Burns in Janaury. Served with tatties (potatoes) and neeps (turnips) and sometimes served with meat pies. Nothing like the ceremony- piping in the haggis (bagpipes), Burn’s address to the haggis (Scottish dialect) and of course, fine single malt Scotch. Popular here in Toronto. Fun ceremony and not bad tasting either. Great for the laddies & lassies. Fun Scottish music and dancing.

  3. Kristian J says:

    Good Lord, Haggis , Pölsa from Sweden, Scrapple! Where will this end?
    Maybe we should introduce Swedish Palt. Can some Swede send a picture?

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