Thanks for that. I know what you mean about different tastes. I
would go to the farmers market - sometimes, the Green Dragon near
Lancaster, PA for scrapple and other stuff. Dozens and dozens of
stalls, and all the butchers have their own recipes!

The PA Dutch also prepare pickled tripe that I enjoy - that's the only
way I like it with vinegar and plenty of pepper along with french
fries. Malt vinegar, too.

Tripe smells dreadful when you're cooking it.

--
mad

On Wed, 13 May 2009 12:40:44 -0400, Kate Connally >
wrote:

>Zeppo wrote:
>
>> "Mack A. Damia" > wrote in message
>> ...
>
>>> I guess some of the cheaper sausages contains offal. Look at the
>>> ingredients in Vienna sausage - "lips and glands". Also potted meat
>>> contains the same.
>>>
>>> Who's familiar with souse or head cheese?
>>>
>>> Have you discussed scrapple, the Pennsylvania German dish made from
>>> pork offal?
>
>> I'll admit I absolutely love scrapple and used to eat it often, maybe once a
>> week. I've been resisting it since I cleaned up my act and tried to get back
>> to a more healthy state last year. I'd like to find a good recipe and make
>> my own and just not use the offal.
>
>I have had scrapple a few time in restaurants. I figured any
>unpleasant organ meats will be ground up and therefore not really
>noticeable. However most places I have had it in PA Dutch country
>it's very livery. Now I like liver, calf's liver only, but don't want
>my scrapple to taste so strongly of liver.
>
>I got a recipe off the TV cooking show by Marcia Adams many years
>ago that used country-style pork ribs and added a little braunsweiger
>to sort of make up the "offal" component. This was supposedly an Amish
>recipe (which all her recipes were, supposedly). Anyway, I made
>it the way the recipe said once. After that I made it without the
>braunsweiger. More recently someone posted a "quick and dirty" version
>on rfc a few years ago and I've been making that one ever since. It
>just uses sausage and cornmeal mush. Really easy and delicious.
>
>The main thin I liked about Marcia Adams recipe was the accompanying
>tomato gravy. It is absolutely yummy and perfect with scrapple.
>I would definitely eat scrapple with maple syrup if I didn't love
>the tomato gravy so much.
>
>SCRAPPLE
>
>6 country-style spareribs
>2 qt. water
>2 t. salt
>16 peppercorns
>2-3 bay leaves
>1/2 t. sage
>1/4 t. marjoram
>1/8 t. mace
>braunsweiger (couple of slices, finely chopped)
>1 1/2 c. cornmeal
>1/4 c. buckwheat flour
>
>Simmer ribs with next 4 ingredients over med. heat for 2 hours until
>tender. Remove meat. Let cool and remove meat from bones. Chop meat.
> Chill meat and broth overnight. Next day degrease broth. Take 1 qt.
>broth, add meat (pork and braunsweiger), and bring to boil. Add next 4
>ingredients. Gradually add cornmeal/buckwheat mixture to boiling broth,
>whisking constantly. Cover and cook 30 minutes. Pour into a greased
>loaf pan. Chill overnight. To serve, unmold loaf, slice about 1/3" thick
>and fry over medium-high heat until well-browned and crisp on both
>sides. Serve with maple syrup or tomato gravy.
>
>TOMATO GRAVY
>
>2 T. bacon fat
>1/4 c. onion, minced
>3 T. flour
>1 bay leaf
>1 1/2 c. tomato juice or chopped canned tomatoes
>2 t. brown sugar
>1/2 t. pepper
>1/2 t. celery salt
>1/2 c. milk
>
>Make roux from first 3 ingredients. (Saute onions in bacon fat until
>translucent. Add flour, stirring constantly until lightly browned.)
>Add remaining ingredients and simmer until thick. Serve over mush,
>scrapple, or mashed potatoes.
>
>GRANNY’S SCRAPPLE
>
>1½ lb. bulk sausage
>4 cups water
>1 tsp. salt
>½ tsp. sage
>1 cup yellow cornmeal
>1 cup additional water
>
>Boil the sausage in the 4 cups of water for 20 minutes. Drain, but
>reserve 3 cups of the stock. Add the salt and sage to the stock and
>bring to boil. Combine the cornmeal with one cup water and gradually
>add it to the boiling stock, stirring constantly. Cover and cook over
>low heat 10 minutes. Crumble the cooked sausage and stir it into the
>cornmeal mixture. Pour into loaf pan and refrigerate overnight. This
>will keep indefinitely when wrapped securely in foil. To serve, slice,
>flour, and fry over medium heat until crisp on both sides.
>
>Kate