I like the HoWe Nuremberg Bratwurst. Had one at a bazaar in Nuremberg, and ate it like a hot dog, and really loved it. That was many years ago, but still remember it.
Tue 22 Nov, 2016 05:17 am
never heard of the term pan rabbit, but the recipes sound similar. Really fine scrapple is loaded with ground pepper as well. I must assert that scrapple is a revered breakfast meat in the more civilized parts of Pa. What you showed as a picture we call head cheese also but more commonly its called "Souse". its a rendered spiced gelatin with cooked and spiced bits of offal. It is often cut into squares and served in simple "floats" like cider vinegar with hot peppers. Its been a staple as "bar food" for a century or more.