I grew up on scrapple and have loved it ever since. Decades ago, I made my own scrapple the traditional way. For example, in grad school in the early 1970s I came home one day to find a cardboard box on our porch. In it was ... a pig's head! Aha, my good friend John Basham had kept his word, saving the head for me when he slaughtered his pig.
Later in life it got too difficult to make scrapple the traditional way. After research, combining recipes, experimenting, I came up with an "easy scrapple" that I made for years. I posted the recipe online and it got included in a scrapple cookbook.
My Easy Scrapple Recipe.
I keep experimenting and this morning I made a true winner. Not sure what to call it. It goes this way ...
Cook half a pound of commercial scrapple in a frying pan, breaking it up, until it is mush. Add pre-roasted cipollini onions, sliced portabello mushroom caps, chopped scallions. Cook together. Top with eggs, up for me. A DEFINITE WINNER!
Later in life it got too difficult to make scrapple the traditional way. After research, combining recipes, experimenting, I came up with an "easy scrapple" that I made for years. I posted the recipe online and it got included in a scrapple cookbook.
My Easy Scrapple Recipe.
I keep experimenting and this morning I made a true winner. Not sure what to call it. It goes this way ...
Cook half a pound of commercial scrapple in a frying pan, breaking it up, until it is mush. Add pre-roasted cipollini onions, sliced portabello mushroom caps, chopped scallions. Cook together. Top with eggs, up for me. A DEFINITE WINNER!
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