We often get asked the question: what is the difference between scrapple and pudding? It's a great question! Both scrapple and pudding have similar ingredients. But there are crucial differences between the two.
Both scrapple and pudding are made from a mixture of pork, pork skins, pork livers, and seasonings. The main difference is that scrapple also has cornmeal and buckwheat flour added to this mixture. The cornmeal and buckwheat flour (both gluten free) help bind the various ingredients together. A slice of scrapple can be fried and, if handled correctly, stay together as one piece.
Pudding, on the other hand, does not have cornmeal and buckwheat flour added. As a result of these missing ingredients, it has a stronger liver flavor. It also will not stay together as it is cooked.
So which is better? Most people prefer scrapple. But we also have our pudding die-hards! Pudding is an item that is harder and harder to find. We still make ours using a generations-old recipe.
People who enjoy pudding will often eat it with eggs or toast. Another great way to enjoy pudding is over top of a slice of fried mush. Mush is a loaf of cornmeal that fries up perfectly and goes great paired with eggs and breakfast meat. Some pudding aficionados like to pour their pudding over their mush then top the whole thing off with fresh maple syrup. The taste is amazing. Which do you prefer, scrapple or pudding? Let us know in the comments!
25 comments
I moved to Maine from Allentown pa in 1984 I was able to get liver pudding sausage sent my dad and I growing would have lunch and eat liver pudding sausage after everything that went on these years I can’t find it anywhere can help me thank you
I had “Pudd’n Mush” at my local Diner here in Strasburg , Va. , It was served over a big Pancake with maple syrup on the side !! Quite delicious , like a creamy Scrapple with a pronounced liver flavor !!!
I tried liver pudding for the first time and it cut and cooked just like scrapple. I put molasses on mine.
I grew up in Hagerstown, Maryland.
My favorite breakfast was and still is Puddin meat on pancakes with maple syrup.
I’m 75 and retired to Florida in 2001. When I returned to Hagerstown for short visits my friends indulged me and bought pudding for me. They refused to taste it!!!!
I tried to find pudding in Sarasota. There is a large Amish community there. They have several typical restaurants similar to those in the Lancaster area. tHowever, they do not serve pudding. I found the younger ladies had no idea what I was talking about. I was persistent and finally an older employee that assured me they knew what pudding was but was only eaten in Pennsylvania area by a very few people. Scrapple was very popular these days.
I finally went on line in search for pudding. I FOUND YOU!! Your pudding tastes exactly like my pudding when I lived in Hagerstown.
I’ve ordered several times from you and it makes me happy. I eat it on pancakes!! I don’t like pancakes without it.
I’ve developed type2 diabetes. I also have cholesterol issues. Needless to say I have to restrain myself from eating my favorite breakfast a lot.
I wish I could order from you all the time.
My husband bought a book in Goodwill today PENNSYLVANIA SCRAPPLE A DELECTABLE HISTORY.
You are in the book. I must say I am disappointed that pudding meat was not mentioned. Scrapple was topic of book I thought pudding would be mentioned since pudding is the ingredient in scrapple that makes it good
Since I’m writing this very lengthy comment, I’m very happy to see you have a web sight that talks pudding!!
THANK YOH FOR KEEPING MY LIFE LONG FONDNESS FOR PUDDING MEAT POSSIBLE!!
In my family you could make scrapple or pon haus and pudding. Scrapple uses the meat and the broth with just enough corn meal to hold it together. Pudding is made by taking the meat out of the broth and grinding it fine to serve over pancakes or bread. Pon haus is then made by adding corn meal to the broth to make it thick enough to slice and fry until brown on both sides. Scrapple and pon haus was eaten with just maple syrup. Pudding was eaten with sweet stewed tomatoes over bread or syrup over pancakes. Can’t wait for breakfast. Nell’s in East Berlin makes great scrapple and pudding. RAPA sells good scrapple at Giant and Weis.