Plantation Row 'Slave Cabin' Cooking.

KianGaf

First Sergeant
Joined
May 29, 2019
Location
Dublin, Ireland
Some of the best scrapple I've ever had comes from the Pennsylvania Dutch. The have their own farmers' markets up there on weekends. I'd like to try that white pudding you mention!!

It can be really good, pan fried for breakfast. I like the traditional version with barley in it but my dad prefers the smooth type that's available from butchers shops. There is another variety of blood sausage or black pudding as we call it that I've yet to try. Its called Drisheen , its from the southern part of the country. A friend of mine that's passed (rest his soul) from there spoke fondly of it from his boyhood days. I don't know if anyone has read or seen the movie Angela's Ashes. Its about the upbringing of boy in a poor family in the city of Limerick. I've seen it said online that a local favourite dish of the past in Limerick had that variety of black pudding and tripe in it, it was called Packet and Tripe, it doesn't sound like the most mouth-watering combination to me.

https://en.wikipedia.org/wiki/Drisheen

http://www.limerick.com/community/history/auld-limerick/packet-and-tripe-limericks-cavier/
 
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Texas Yank

Private
Joined
Mar 25, 2020
Some of the best scrapple I've ever had comes from the Pennsylvania Dutch. The have their own farmers' markets up there on weekends. I'd like to try that white pudding you mention!!
I first heard of scrapple reading James Michener's "Centennial." His character, Levi Zendt - a Pennsylvania Dutch butcher - was known in the region as having the best scrapple.
 
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