Comments on: Scrapple: the Meatloaf of the Morning

By: Karen

Karen — Thu, 17 Nov 2011 23:57:12 +0000

I live in Amish country, scrapple abounds. Can’t abide it!

By: Robert Stanley

Robert Stanley — Thu, 10 Nov 2011 21:39:40 +0000

In Dayton, Ohio, just south of a heavily German area, we had scrapple for supper sometimes, fried in bacon drippings, with a vegetable and potatoes as side dishes, accompanied by bread with syrup on it.

By: Sparky

Sparky — Wed, 09 Nov 2011 03:56:55 +0000

the best breakfast in the world: two sunny side up eggs, scrapple, a little apple butter, and a fresh biscuit with homemade strawberry jam.

By: PSG. George "Bones" Small

PSG. George "Bones" Small — Wed, 09 Nov 2011 03:24:21 +0000

Scrapple is best when thickly sliced and fried the old fashioned way, in bacon drippings until it has a brown crusty top and bottom, but still soft inside. I like to drizzle real Maple Syrup across a few slices on the plate next to Pancakes or French Toast. It makes a good rib-sticking additive to any breakfast main course, and is hardy enough to keep hunger at bay many long hours when enjoying wilderness or winter activities.

By: Steve De La Vergne

Steve De La Vergne — Wed, 09 Nov 2011 00:40:18 +0000

I can’t begin to tell you how much our family enjoys scrapple. It’s a comfort food we serve at Christmas breakfast with potatoes and eggs. We DO NOT put anything like ketchup or syrup on our family recipe, just straight scrapple. The eggs are runny and we do not use flower to dredge. Suffice to say a 1-lb loaf is considered a “portion” to my 55 year old brother as well as my 15 year old daughter. We don’t particularly enjoy the organ meat and connective tissue components in the most popular east coast brands and traditional recipes, which is why we started our own version. Still, I can eat our competitors brands without a lot of hesitation, though my wife or child won’t. Scrapple . . . it’s a passion in our family,