They write books about scrapple. Well, at least one: William Woys Weaver’s loving and authoritative 2003 history/cookbook, Country Scrapple.Search the term on Amazon and you will also find two ...

Once a week on the Falls Road in Hampden, two or three workers transform the lowliest scraps of a butchered pig into 500 pounds of solid rectangles of scrapple, the cooked meat pudding so loved ...

Scrapple is available in grocery stores in areas where it's popular. But you can also make it yourself. Don't worry too much about what parts of the pig to use.

“Scrapple has its detractors; it is a love-it-or-leave-it sort of food,” writes William Woys Weaver in his new book, “Country Scrapple, An American Tradition” (Stackpole Books, 2003, $19. ...

Detractors feel that scrapple, the fried meat pudding augmented with corn meal, is the ultimate 1930s Depression food. A 1934 ad in The Sun may confirm this: “Let’s eat. Fried scrapple and hominy.

"Scrapple (a species of pork liver-based pot-pudding akin to sausage filling) is a regional food distinctive to southeastern Pennsylvania.

I consider myself something of an adventurer so I didn’t hesitate, regardless of the mixture’s reputation as alove it or hate it food. It was warm, meaty and — delicious. “Wait until it’s fully cooked ...

MIDDLETOWN, Del. — You either love or loathe the loaf. Scrapple, the breakfast meat made with pig parts not often talked about — like snouts, livers and hearts — a thick layer of cornmeal ...

Scrapple, popular in Mid-Atlantic states, usually serves as a breakfast meal with eggs and grits. Many devour the item with jelly, ketchup, apple butter, honey, and mustard.

Apple Cider Donut Bread Pudding, ahead of this weekend’s Bridgeville Apple Scrapple Festival. Apple Cider Donut Bread Pudding 2-3 apple […] ...