Thanks for sharing.

I never had scrapple until last year. It's not bacon, but good. I like different breakfast foods.

It’s frozen but here is a cross section.

I would love to try it sometime. It looks a little like Liverwurst. Or does it taste more like sausage?

It doesn’t really taste like either of those or anything like regular pork or beef scrapple where the main spice is sage with fennel usually a close second, same with sausage.

I don’t really like either one of those spices. I use coriander as my main spice, love that stuff.

Fascinating !

Lugnut As usual you did a superb job of showing and explaining the how to make scrapple and and why it so much a part of your yearly family tradition .Those old family recipes used to make old style European foods are part of the heritage for many of us living in south east and south central PA Those recipes are often written only in the mind of the person making it .As you mentioned you prefer certain spices and others not so much .On butchering days when we where on the farm Dad was chief meat cutter sausage stuffer and scrapple mixer as far how much of each ingredient was added to make it taste just right I do not recall ever seeing any recipes written on a piece of paper .Nor did he ever use a measuring cup . It was a mix of skill craft and experience With the normal popularity of your scrapple making perhaps you should start up a 3 day weekend get together centered completely on the making of scrapple from A to Z . Invite others to bring their favorite recipes and memories of scrapple making and call the event Scrapple Dapple Dazes and gather around a hot kettle of cooked scrapple as it is being ladled into what else but a ponhaus pan I like it served several different ways But its is by far Best when it is being ladled out intot a ponhaus pan while everyone is gathered around a large butcher kettle of scrapple Many great pics and a good post .