Goetta, scrapple, grits?

Who else on Coal Pail enjoys a tasty plate of grits? I'm not talking about the bland corn meal mushy stuff that the southerners eat but rather the meat product made with what's left over after butchering a hog. Here in Midwest Ohio we call it Grits, our relatives in the Cincinnati area call it Goetta, and I believe you folks over in PA and NY call it Scrapple. I like it fried crispy with ketchup or pancake syrup on it.

Only had the southern version of "grits" and I like it, but the wife doesn't so I haven't had grits since the last marriage.

Closest to what you describe is, the wife and I love the Scottish version made after butchering sheep - Haggis.

No ketchup or syrup, just served with a side of single malt Scotch !

Paul

^I've had Haggis but not authentic and cooked in the sheep's stomach. The stuff I had came out of a can.

Born and raised in Pennsylvania Dutch Country.
There is scrapple in my blood!

We have cracklings here in Indiana. When hogs are butchered properly the skin is taken off very deep so the fat between the skin and and the meat comes with it.
That is then cut up into squares and heated to render out the lard to be used like shortening.
The remaining skin and meat bits are then air dried and eaten as snacks like potatoe chips
We get a bag every week at the custom slaughter and butcher shop near us

Love it. scrapple here in PA

KingCoal wrote: ↑

Thu. Oct. 06, 2022 8:25 pm

We have cracklings here in Indiana. When hogs are butchered properly the skin is taken off very deep so the fat between the skin and and the meat comes with it.
That is then cut up into squares and heated to render out the lard to be used like shortening.
The remaining skin and meat bits are then air dried and eaten as snacks like potatoe chips
We get a bag every week at the custom slaughter and butcher shop near us

Cracklins' here too. Some are so hard they nearly break your teeth.

My parents used to make cracklings from when a ham came with a lot

of skin and fat on it. They would trim all the fat & skin off and render it

in a cast iron skillet and use the grease for cooking. My grandfather

would fry eggs in deep grease and put it on his toast.We always

had a small crock with a lid on the stove for frying.

We ate the cracklings as a snack.

BigBarney

Long time scrapple eater here. Actually, haven't had it in some years. The best stuff was always from small local butchers or farmers. Formed in pan loaf with some corn meal and whatnot. Sliced off and takes forever to slow fry it a bit crisp then a bit of maple syrup on it. Haven't seen it in a supermarket in many years. In PA. German (Dutch) it's called "ponhaus".

About 35 years ago, an older neighbor lady at another house I lived at, went on a trip to Portugal. While there, a couple of kids whizzed by her on a motor scooter and swiped her purse from her. She had to go to the American consulate or embassy to get an emergency replacement passport. Noting her address in eastern Pa., their one security question to approve it was " What is scrapple?

double post

hank 2, the local giant eagle around me sells it

Scrapple is good. In Delaware I think I seen it deep fried, I just pan fry it. Plain works for me. Hominy gritz are good with cheese or soaking in butter for hours, go for breakfast late if you're down south. Cracklings ain't bad but in limited quantities.

I got a cast iron pan that i fry mine in. I like mine with homemade apple butter and toast.

Scrapple n eggs
Scrapple w/apple butter
Scrapple egg n cheese Sammich

I run a custom butchershop n scrapple is in me blood. 3rd generation butcher

I fry up some grits most every Sunday morning. Last week I had the idea to mix the grits with a couple of eggs. Fried it all together and called it "greggs", not too bad.