Bubble and squeek in UK ? (leftovers?)
I finally looked it up since everyone was telling me how it tastes or feels, it's hogshead cheese with cornmeal added.
I haven't made it in years but I never used hogshead. Yuck. Cooked shoulder or a fatty loin in the pressure cooker to it got soft. Mashed up the meat with the broth and added the cornmeal. Poor into pans and let it cool. I just buy it in the store anymore. Habbersetts.
@glennlab I don't want to argue about it. They are completely different. Have you ever had scrapple? No? I've had both. They are different. Head Cheese is a smoked lunch meat, a disgusting one. I don't know how they make head cheese down in Texas, up here it's a cold cut that I don't know how a human being can eat.
Mmmmm scrapple!!!! Metalhead222 took me to a restaurant for it! Really good!
OK, what is it?
I'm sure someone else knows specifically, but to me it always tastes like a really dense sausage. Then again, we ate fried SPAM when I was growing up, so maybe I'm the wrong one to say.
@glennlab It reminds me of chorizo without the chili. Same texture and what I would imagine how it would taste without the chili.
@Lorajay I take it you are judging it by the ingredients. I have made it from scratch and only used pork shoulder, corn meal mush and seasonings [en.m.wikipedia.org]
@glennlab In Cincinnati they have something called Goetta, it's sort of like scrapple. Low country in the South has something called liver pudding slightly similar but not nearly as good as scrapple. Haggis is a similar. Scrapple is not nearly as weird and much easier to make. It's also very cheap to buy in the store.
Its an Amish dish, popular in PA, Southern NJ, Delaware and Maryland. It's good.