I've never eaten scrapple even when I kept pigs, and I love the sound and ethos of it, but the older I get the less inclined I am to eat pork - they are such bright lovely creatures and largely kept so poorly that I fear it's a line I rarely want to cross
I can't argue against this. I rarely eat meat now, maybe once a fortnight, and even that's a moral quandary. My grandfather kept pigs before I was born and my father spoke of their ways quite often
I love scrapple (included it in my preserving book!) and I think the classic always includes a bit of liver, which makes it rich and so so delicious. Love your newsletter Nic. xo
I feel like the more I research and write about scrapple, the more I learn from others about the various dishes and culinary traditions that influenced it. Thanks for sharing!
Woys Weaver writes about how German Balkenbrei became Blakenbrij in Dutch. As you know balke or balje means 'organ meat' and has its roots in an Old Dutch term related to English bacon. He refers to Balkenbrij as Netherlands's scrapple but the word didn't seem to travel to the New Netherlands colony in the USA. He says the Dutch there used the word Beuling (meat pudding) although strictly this refers to meat puddings stuffed into skins. However, some Dutch people did used to stuff their scrapple into casings and to this day, this is classified as 'Indigenous Sausage' in the Netherlands.
I've never eaten scrapple even when I kept pigs, and I love the sound and ethos of it, but the older I get the less inclined I am to eat pork - they are such bright lovely creatures and largely kept so poorly that I fear it's a line I rarely want to cross
I can't argue against this. I rarely eat meat now, maybe once a fortnight, and even that's a moral quandary. My grandfather kept pigs before I was born and my father spoke of their ways quite often
I love scrapple (included it in my preserving book!) and I think the classic always includes a bit of liver, which makes it rich and so so delicious. Love your newsletter Nic. xo
Thank you, I didn't know you had a preserving book, Cathy. I must seek it out.
Mrs Wherlbarrow’s Practical Pantry
Thank you!
Ah wonderful! I love how random shares can prompt fabulous discussions and further content! And now I want Scrapple ‘n Apple!
please can a business start making it in the UK
I feel like the more I research and write about scrapple, the more I learn from others about the various dishes and culinary traditions that influenced it. Thanks for sharing!
It's a concertina file of a story for sure
Woys Weaver writes about how German Balkenbrei became Blakenbrij in Dutch. As you know balke or balje means 'organ meat' and has its roots in an Old Dutch term related to English bacon. He refers to Balkenbrij as Netherlands's scrapple but the word didn't seem to travel to the New Netherlands colony in the USA. He says the Dutch there used the word Beuling (meat pudding) although strictly this refers to meat puddings stuffed into skins. However, some Dutch people did used to stuff their scrapple into casings and to this day, this is classified as 'Indigenous Sausage' in the Netherlands.