I'm originally from Delaware and grew up eating scrapple! Just love it (and I am well aware of scrapple's history and what is in it!). We now live in a scrapple desert but when we CAN find it we do freeze commercial, store-bought scrapple. Having said that, the texture DOES change a bit, in becoming a bit grainier and a bit easier to fall apart when cooking. The taste is still the same. This homemade recipe though is not a 100% match to what I am familiar with... there is no pork liver included, which is part of that unique scrapple taste.
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