hahaa...yea, there are little white chrunchy bits in it...grissle i guess.....makes ya want some huh?
SCRAPPLE Cool weather conjures up thoughts of hog killin' and scrapple makin'. After the hams and bacon have been put down in cure and the sausage is all ground and the lard rendered and the feets pickled and the snouts soused, you take what's left (the scraps) and make scrapple. Now, I have seen a lot of recipes for making scrapple. Most say to start with a shoulder or some such good piece of meat. Blasphemy! Everybody knows there are better ways to use a shoulder and such wanton waste would not have been tolerated back when times were tight and folks had to make the most of what they had. I have also had some Pennsylvania scrapple that was way too strong in liver. Here's how we used to make it back when I was a youngun. Ingredients: 1 Grandmother to make sure everything is done "just so" 1 Mother to do most of the preparations. Overseen by ingredient #1 2 Children, big enough to stir the pot but not smart enough to be somewhere else Hog heads (number depending upon how many hogs were killed) About 1/4 of the livers (the rest having been made into liver pudding or fried) Hearts Various and sundry other parts of the pig not used to make other delicacies Salt Sage Pepper Maybe a little celery salt to highlight the flavors (optional) Stone ground white cornmeal