Mattie B wrote:I have no clue what y'all are talking about.
Never heard of goetta or scrapple. And to be honest, if I've not heard of it in 40 years, I don't know that I want it.
Both of them sound like something one of my kids would catch from daycare.
Blu, stay with the original menu. It's perfection and some of my all time favs!!!
They both are kind of like hogs head cheese.... only ground finer.
Scrapple uses cornmeal(grits) as filler and thickener,
Goetta uses oats to do the same thing. The Goetta uses both pork and beef, so it's kind of like andouille, but not smoked.
We used to cook it in a loaf pan and then pan fry it to crisp it up and then serve it on top of grits with gravy. They used to do the same thing, but served it on toast or bisquits.
I'd prefer just plain ole sausage gravy myself.... The way I make it of course....
just saying, Blu