Liver Pudding, Scrapple, Smoked Sausage....

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Liver Pudding, Scrapple, Smoked Sausage....

Postby Solty » Sat Dec 12, 2009 1:13 pm

So who's enjoyed the aforementioned? I live in NE PA....and have PA Dutch roots and all three have been staples of my fridge for years?
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Re: Liver Pudding, Scrapple, Smoked Sausage....

Postby ferretdance03 » Sat Dec 12, 2009 6:50 pm

I'm a big fan of scrapple.
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Re: Liver Pudding, Scrapple, Smoked Sausage....

Postby BLURR » Sat Dec 12, 2009 7:01 pm

I've had scrapple and livermush(Form of liver pudding). As long as you don't pay attention to how they are made...you can eat them. Scrapple is the bomb with a little hotsauce on it.
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Re: Liver Pudding, Scrapple, Smoked Sausage....

Postby keltik » Sat Dec 12, 2009 7:13 pm

I looked up Scrapple on the internets and it does look rather tastey. It reminds me of pork sausage patties. I do like liver meat. liver pudding is okay but i prefer fried chicken liver or fried beef liver. but then again I haven't lived in an Amish populated area in 2 years.
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Re: Liver Pudding, Scrapple, Smoked Sausage....

Postby Solty » Sat Dec 12, 2009 7:46 pm

i grew up on a farm...and we did up our own liver pudding and scrapple...

love it! regardless...i just picked up a tray of scrapple...and a tube of liver pudding.... Yummo!
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Re: Liver Pudding, Scrapple, Smoked Sausage....

Postby JR » Sun Dec 13, 2009 12:45 am

Smoked sausages are common all over Europe. Yummy.
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Re: Liver Pudding, Scrapple, Smoked Sausage....

Postby roadkill » Sun Dec 13, 2009 6:58 pm

Big scrapple fan here.

I personally think it's best in a breakfast sandwich. Plop some scrambled egg and cheese on top of it with black pepper and little splash of ketchup and then put it in the middle of a quality hoagie roll and you're bound to have a good morning.
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Re: Liver Pudding, Scrapple, Smoked Sausage....

Postby Dogma » Sun Dec 13, 2009 7:04 pm

I live in the sticks, and there are large displays of Scrapple in the grocery store, as well as an impressive selection of lard and other delicacies. I can't do it though. I draw the line at Spam.
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Re: Liver Pudding, Scrapple, Smoked Sausage....

Postby Mr.SmOOOth » Mon Dec 14, 2009 12:51 am

My girlfriend gags when I talk fondly about eating fried Spam. Hey, when you're a kid you don't know it's poor people food. It was really cool to be the first one into the block of cheese too. I'd cut myself a two inch thick slab and gnaw away at it for awhile. Good times.
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Re: Liver Pudding, Scrapple, Smoked Sausage....

Postby roadkill » Mon Dec 14, 2009 11:26 am

Dogma wrote: I can't do it though. I draw the line at Spam.


Oh no you didn't! Lumping Scrapple in with Spam? You're nuts.

Spam sucks and is a "meat product" you would only purchase due to its cheap cost and 20yr shelf life. Scrapple on the other hand tastes great and is a choice that you would want to make. Spam on the other hand would be a choice that your lack of finances would dictate.
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Re: Liver Pudding, Scrapple, Smoked Sausage....

Postby dgdave » Mon Dec 14, 2009 11:38 am

Isn't scrapple more like a sausage and spam more like a pressed meat?
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Re: Liver Pudding, Scrapple, Smoked Sausage....

Postby roadkill » Mon Dec 14, 2009 11:54 am

Scrapple is a pressed meat also.

Spam is treated with preservatives and packed in a can and needs no refrigeration.

Scrapple is like a block of pressed meat that is either in a plastic container or wrapped in plastic wrap but needs refrigeration and has a short shelf life similar to sausage or bacon.

Sausage is a ground meat made from scrap meat and seasoned with spices and pressed into a skin casing to form links or put loose into a plastic casing like ground hamburger (patties).

All three are made from meat scraps. Sausage and scrapple typically use seasoning to enhance their flavor. Spam is rather bland and has little or no spice and is predominantly salty more than anything. Kinda like imitation ham.
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Re: Liver Pudding, Scrapple, Smoked Sausage....

Postby PeterM_Vang » Mon Dec 14, 2009 2:45 pm

Mr.SmOOOth wrote:It was really cool to be the first one into the block of cheese too. I'd cut myself a two inch thick slab and gnaw away at it for awhile. Good times.


There's nothing like a little government cheese to go along with your farina, powdered eggs, and evaporated milk for breakfast. Good times indeed. Sorry for the slight thread drift.
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Re: Liver Pudding, Scrapple, Smoked Sausage....

Postby BrotherDave » Tue Jan 12, 2010 2:54 am

Hell yeah, liverpudding is the bomb. Liverpudding sandwiches with grape jelly is the shiznit. I can't think of any more old ebonics words to describe it.
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