I am the only person here who likes fairly heavily salted corned beef sandwiches. If only because the American posters probably don't know what corned beef actually is.

I grew up on country cookin'. I love the stuff. Fried is best. Add a fried egg for a nice breakfast sandwich.

Now, does anyone like scrapple? Or even know what it is?

No idea what scrapple is, but I do love corned beef. Always a toss up between a good pastrami sandwhich and corned beef.

can't stand pastrami or corned beef but I like corned beef hash. Don't bring scrapple near me. i don't want to even smell that mess.

As vile and nasty as it may seem it tastes delicious!!!

Believe me, its much easier to go to the store and buy it, but u can make it yourself.

I have butchered deer, cows, pigs, and various small critters but as a kid helping the older folks make scrapple is prob the nastiest thing I've ever done.

Below, BEHOLD SCRAPPLE!

disgusting little vignette on how to make old-fashioned homemade scrapple:
"First, we begin with the head of a pig (fresh is always preferable to frozen). Exactly which parts of a pig's head are included in Scrapple depends somewhat on regional preference.
"To begin, the head should be cut in half, or even quartered. (The ears make for convenient handles while sawing the skull.) While an axe or cleaver can be used to split the head, a saw is preferable in that it produces no bone fragments.
"Once the head is sectioned, some people remove the brains. Some remove the teeth - bashing them off with a cleaver. Yet others remove the eyes. The most nutritious scrapple contains the entire head! That said, however, special care should be taken to remove the ear drums. Left in place, they contribute a distinctively bitter taste to the Scrapple, which while popular in Pittsburgh, is generally disliked elsewhere.
"Next, all desirous head and non-head matter, including heart, feet and tail, are cooked in a pot with just enough water to cover. During cooking, meat loosens from bone and the skin, ears, rooter and nearly all head gristle softens. The resulting broth harbors an explosion of nutritional goodness!
"Bones and loosened meaty matter are strained from the broth, which should be set aside. When the meat has cooled, pick through it, removing bones and hard gristle. Grind up the skin and soft gristle, rooter and so on. Recombine the ground meats with all but about a cup of the strained broth. For each two cups of broth reunited with meat, add one cup cereal (cornmeal) to thicken. Bring to a slow boil, stirring all the time. Add salt, black pepper, red pepper, sage, onion powder, and if you're feeling adventurous, some bacon bits.
"Continue stirring until it arrives at the consistency of porridge. Pour into loaf pans and cool. The Scrapple is finished!"

That has to be the most vile thing I have ever heard of

i don't know if you think telling everyone what is in scrapple if it would actually make people try it. You would have a better chance just saying, "its good, trust me"

lol. Wasn't trying to get people to try it. Was just trying to think of a food that nobody had tried or even knew about.

Its very popular in the mid-atlantic states, but I dont even think u can get it anywhere else.

And if anyone wants to try it when in this region, make sure it is skillet fried. Any place that puts it in the deep frier (like some local diners) ruins it.

i think just making it ruins it.

Thats is possibly the most vile thing, I have ever heard of. Haagus is disgusting too but scrapple makes is close.

Corned beef? Awful. What a terrible thing to do to one of the truly great cuts of meat. Now, if you smoke that brisket with mesquite chips, a terrific blend of dry rub, with some really good Texas wet sauce, you've done that steer proud.

Poor bastards don't know how to eat proper like.

served by beautiful Texas women, of course.

HEY - haggis is nice, you philistine sassenachs.

Striker, I've never had scrapple but it sound almost identical to a british dish called braun, which is basically a stew/paste/pate type concoction which uses meat from a pig's head, including (if you're feeling adventurous) brain and eye bits. More popular in days gone by when meat was less prevalent and (I think) made a bit of a comeback in the war and the 1950s when meat was still rare and rationed here. Never had it as far as I can remember though.