This scrapple was made by a Pa. Dutch "old timer" in the butchering business. It is difficult to tell recipe amounts because it is the result of 4 or 5 guys adding spices to their own taste. (Depends on how many are there to help butcher at the time) Cooked in a VERY LARGE black iron kettle, it rarely tastes exactly the same each batch. One thing for sure, pepper is a major spice ingredient. There is no scrap meat used it this although it is common for butchers to use head meat and other "useless" meat. The batch this loaf came from yielded 100 loaves. I have trouble getting 4 or 5 loaves since it is usually gone before it is made! If you don't live near such a butcher, the recipe submitted by Casey Stewart looks like an excellent way to make your own and try it.
Date Posted: Jan. 5, 2007
Photography Notes: Camera: Olympus E-10
ISO 80, shutter 1/125,
1280 X 960 file size
Focal length 132mm
Cooking Level: Expert
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