At first it was probably eaten out of necessity, when the herring went bad from too little salt but when people noticed that it tasted really good they started making ‘surströmming’ (direct translation: sour herring) on purpose. The taste is salty and strong and nothing like the smell. It is really tasty, but it smells like an out-house toilette on a warm day. This is in my view quite normal food, but there are some more quirky foods, in my part of Sweden the most typical regional traditional food is fermented herring. This is common food on Christmas when most Swedes eat traditional old-fashioned food.īlood sausage exists in traditional Swedish cooking, but I have never eaten it, my mother made real homemade sausage for Christmas, but it was made from meat, fat and spices, I think. We also have different ‘sylta’ which is basically different types of meat and gelatine. Because of that I do not eat the store bought version, it seems scary, I guess I am prejudice against liver, lungs and such. Usually it was not any ‘strange’ meat in it, just the rougher stringy bits which otherwise would become regular mince meat. Sometimes my father made his own ‘pölsa’ from ground meat from moose (he was a very keen hunter). Not a great way to make a living although if the economy gets bad enough…Įlin Comment on Amish Scrapple (March 11th, 2010 at 12:02) None of us kids would get that though, we were not allowed to eat until the adults were finished so we got just the leavings and maybe a simple dish made just for us.”īy the way, if you look up “geek” the early version of the word referred to a carnival sideshow performer who bit the heads off of live chickens or other small critters as part of their act. During the Great Depression you had to feed as many people as possible with what little we had and that was the best way to do it… Unless the Minister was coming over, then there might be a roast in honor of the special guest. Dad laughed and said “EVERYTHING got ground up into hamburger or sausage. The other comments here about eating ALL the cow or pig brought to mind a conversation with my dad: I asked if when they butchered a cow if they ever had steak or something dandy like that. I’ll have to ask my mom what she can tell me about the dish and the name. Just to follow up: I recall that Dad and Grandma always referred to the “mystery meat” as “cracklings.” Don’t know if that was a common name or something Anglicized from the original Plattdeutsch that the family (Mennonites) spoke. This was called “scapple.”ĭoug Comment on Amish Scrapple (March 6th, 2010 at 03:12) To this cornmeal and spices mainly sage and black pepper were added and cooked. This was what we call “panhaus.” There was still liquid in the kettle with very small particle of meat. Since the pieces of meat were smaller, they held a lot more grease. This was also seasoned and poured into bread pans. Then, we returned to the kettle with another strainer with smaller holes to pull out more meat.
There was enough gelatin present to make it set up enough for slicing. Then this meat was chopped coarsely, seasoned with spices and poured into molds like a bread pan. A strainer fished out the big pieces and the meat cleaned of bones and other non-edible pieces. These were thrown into a large iron pot along with the skin which was separated from the fat and other meaty pieces, including the heads and sometimes the feet. One of my first jobs as a boy was to clean the ears of the pig of hair and wax. My relatives all butchered pigs and processed all the meat including curing hams and bacon, grinding sausage and making headcheese or souse, and scrapple. Tim Comment on Amish Scrapple (March 3rd, 2010 at 00:23)
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