Quote:
Originally Posted by butchie_t
We would always take a trip to Pennsylvania Dutch country and get 5-lb tubs of scrapple from them. Good is poor descriptor for how it tasted, that stuff was freaking awesome. At least I can get scrapple in the stores out here. I like it crispy, with and without syrup. Yep, used syrup on it as a kid and still do now. Good stuff Maynard.
Never called it liver sausage though. That was something different in my neck of the woods (liverwurst - blecch).
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The fella that made it in mid Missouri for decades passed away about 15 years ago - could not find any local so I started ordering from out of state and the best DID come from Pennsylvania ,
Recently the locals Have made a passable Replacement but it comes in round tube it should be in a square loaf