Pork roll is closer to balony in form and texture than scrapple. I don't eat fried baloney....but I think I understand why some do.
I live with and among scrapple enthusiasts... but I just can't do it. It's a matter of knowing how the stuff is make...and it's silly... but I draw the line at snout and ears.
I'm a huge breakfast sausage fan...
My mother grew up in Vermont...and this stuff (McKenzie) is amazing...but I can't do scrapple. It's the only thing "Philly" that I don't eat.
Is the sausage above any different than Scrapple...probably not.
My mother grew up in Vermont...and this stuff (McKenzie) is amazing...but I can't do scrapple. It's the only thing "Philly" that I don't eat.
Is the sausage above any different than Scrapple...probably not.
As far as I know, scrapple is made mostly from offal - I've never tried it (or wanted to) but it is also pretty popular in the Southeast. It's my understanding that most reputable makers of breakfast sausage only use "skeletal meat" (primarily pork butt and shoulder), no organ meat or other meat by-products (ears, tails, snouts, etc.).
My grandfather's favorite breakfast was eggs & brains - pig brains. Never got me to try it. It liked to say he had eaten every part of the pig but the oink.
I'm hoping there was one other part he hadn't eaten...
Pork roll is closer to balony in form and texture than scrapple. I don't eat fried baloney....but I think I understand why some do.
I live with and among scrapple enthusiasts... but I just can't do it. It's a matter of knowing how the stuff is make...and it's silly... but I draw the line at snout and ears.
I'm a huge breakfast sausage fan...
My mother grew up in Vermont...and this stuff (McKenzie) is amazing...but I can't do scrapple. It's the only thing "Philly" that I don't eat.
Is the sausage above any different than Scrapple...probably not.
My grandfather's favorite breakfast was eggs & brains - pig brains. Never got me to try it. It liked to say he had eaten every part of the pig but the oink.
Some say that I live in "Upstate New York", although about 95% (geographically) of the state is north of me. But if you go by population, then OK.
I grew up and lived primarily in Yonkers (and a few other parts of Westchester Co.), and went to college and worked in Manhattan. People in NYC often told me I lived "upstate", even though it was less than 20 miles away from midtown.
Can't say I've ever had pork roll. Scrapple, yes. Our traditional Yule meal is a salty Virginia Ham, tho.
Pork roll is closer to balony in form and texture than scrapple. I don't eat fried baloney....but I think I understand why some do.
I live with and among scrapple enthusiasts... but I just can't do it. It's a matter of knowing how the stuff is make...and it's silly... but I draw the line at snout and ears.
I'm a huge breakfast sausage fan...
My mother grew up in Vermont...and this stuff (McKenzie) is amazing...but I can't do scrapple. It's the only thing "Philly" that I don't eat.
Is the sausage above any different than Scrapple...probably not.
This is a bit like ranking the best beer. They're nearly all good.
As for the place in the link...what was interesting to me is the "Trenton" variety from Taylor...less spicy? I'd never heard of it... but that doesn't mean I haven't had it. Who knows.
For me, a pork roll sandwich isn't an egg sandwich...it's just pork roll and cheese. That cheese needs to be Cooper Sharp (perfect balance to the bite of pork roll), and it needs to be served on a great roll (Kaiser with a firm crust and a big helping of chew). Potato rolls are an acceptable substitute.
As Jrzy points out...the sodium content in pork roll is high. I generally only eat it when the family from out of town is visiting. It's amazing... once or twice a year.
Can't say I've ever had pork roll. Scrapple, yes. Our traditional Yule meal is a salty Virginia Ham, tho.
This is a bit like ranking the best beer. They're nearly all good.
As for the place in the link...what was interesting to me is the "Trenton" variety from Taylor...less spicy? I'd never heard of it... but that doesn't mean I haven't had it. Who knows.
For me, a pork roll sandwich isn't an egg sandwich...it's just pork roll and cheese. That cheese needs to be Cooper Sharp (perfect balance to the bite of pork roll), and it needs to be served on a great roll (Kaiser with a firm crust and a big helping of chew). Potato rolls are an acceptable substitute.
As Jrzy points out...the sodium content in pork roll is high. I generally only eat it when the family from out of town is visiting. It's amazing... once or twice a year.
