Scrapple is meat for breakfast typically consumed in the region in Pennsylvania along with the Mid-Atlantic states.
Made of hog offal (that’s intestines, fat, and scraps), eggs, cornmeal, flour, and spices; Scrapple is then formed into a loaf before it can be sliced and fried to enjoy for breakfast.
Scrapple is eaten all year round in this world region because it is a popular breakfast meal.
It can be found in the supermarket freezer section since it doesn’t need to be refrigerated and can last a long time without going bad.
Today, scrapple is still made with pork scraps mixed with cornmeal or flour and spices that are then boiled into thick patties before being sliced and fried.
The consistency of scrapple is similar to that of polenta, another dish made with cornmeal, although it appears completely different once cooked.
What Exactly Is Scrapple?
Scrapple is made from the meat that remains after the skin has been removed, including everything from the tongue to organs such as the liver.
After being finely ground, it is combined with pork stock and binding agents such as grain flours, buckwheat, or cornmeal.
They are then flavored using salt and a variety of spices depending on the respective recipe.
After being poured into pans to cool, the scrapple is then sliced and fried until golden brown before serving hot with syrup or refried.
Scrapple is typically eaten for breakfast alongside eggs and toast, but it can also be served as a side dish.
In Pennsylvania, scrapple is a popular food at supermarkets and restaurants.
It may be found in breakfast sandwiches on street food carts in addition to homemade egg and chips at restaurants and cooked cubed and speared onto deer antlers at top-end establishments.
Scrapple is also a popular food at Pennsylvania Dutch festivals and fairs, along with jams and jellies.
It is recommended that the scrapple be sliced thinly to expose as much surface area as possible to ensure it becomes crispy rather than chewy.
How to Cook Scrapple?
To prepare the 12-inch thick slices of scrapple, cut them into pieces.
Both sides are coated with flour, salt, and black pepper.
To remove excess flour from the surfaces, shake or scrub off the slices.
Then, warm a little bit of bacon grease or oil in a pan over medium-high heat.
Scrapple slices are placed on the hot pan and baked for 3 to 5 minutes on each side until golden and crispy.
Scrapple is best served immediately.
Similar to other breakfast foods, such as bacon and eggs, you can enjoy scrapple with various condiments.
In addition to syrup, maple or honey butter is also a tasty alternative, while pickled vegetables also pair well for this dish that’s beloved in Pennsylvania, a Dutch country.
Scrapple is available throughout the year, but it is most popular during fall and winter when pigs are at their plumpest.
Like many other foods in these regions of the US, Scrapple is also often served with traditional bacon.
What Does Scrapple Taste Like? Does Scrapple Taste Good?
Scrapple is a deliciously rich, porky flavor with notes of toast thanks to the fried crusts.
For many, it’s a nostalgic food that evokes memories of childhood visits to Pennsylvania Dutch country and local diners.
Scrapple is flavored simply with just the right amount of salt and black pepper, and the crusts and insides meld together perfectly to make a hearty, stick-to-your-ribs kind of breakfast.
It’s not too light, nor too heavy.
Scrapple contains many different pork products in each bite, with bits of juicy fat punctuating pockets of lean meat.
The contrast between spicy black pepper and rich, fatty pork flavor works well to make a simple but full of life.
The Differences between Scrapple, Goetta, and Livermush
Scrapple isn’t simply German immigrant-invented meat developed to meet the demand for meat.
Similar cuts of pork are prepared in Cincinnati, Ohio, with steel-cut oats, onion, spices, and other ingredients.
The meat is then packed into a loaf pan to cool completely before slicing.
Goetta is more popular in the northern regions of Ohio and Cincinnati, while Livermush is more popular in North Carolina and South Carolina.
Scrapple is also very different from livermush because it contains cornmeal instead of ground liver.
It’s also made with buckwheat flour, making the dish a little more butterscotchy.
Scrapple isn’t related to livermush in that it contains no organ meat or liver.
Instead, it’s made almost entirely with pork and buckwheat flour.
In addition to these two main ingredients, scrapple features onions for a hint of onion flavor and broth for a little extra juiciness.
Many people may mistake scrapple with livermush because it is made with buckwheat flour.
However, this isn’t enough to truly resemble organ meat.
Instead, the two types of meat are closely related because they’re both made from pork scraps that are ground into mush.
Where and How to Buy Scrapple?
You can find scrapple in many places where Pennsylvania Dutch people, including grocery stores and markets.
The best way to find it is to look through the supermarket cold cases for any packaged meat products labeled “scrapple”.
These will often be near or behind hot breakfast links like sausage patties or links of smoked sausage that also contain pork.
Scrapple is also available online, where it can be shipped fresh or frozen.
You can order scrapple on the web from the Pennsylvania Dutch Market via their website.
It ships directly to your home within three days of ordering on dry ice to maintain peak quality and flavor.
How to Store Scrapple?
Throw it back in the freezer.
Place it in the fridge as is, or chill it for 1 hour before thawing (or as directed on the package).
After opening, keep the uncooked scrapple in a sealed container or plastic bag and refrigerate for 50 days.
According to the scrapple market, you can keep scrapple frozen for up to six months or refrigerated for three.
If you freeze it, thaw the scrapple in the fridge overnight.
If you’re looking to use it as a canape for parties or other events, you can slice it into rounds and pan-fry until browned on both sides.
The Nutrition and Benefits of Scrapple
Scrapple is a rich source of carbohydrates, protein, Vitamin A, and iron.
Scrapple is also high in saturated fat, cholesterol, and salt.
The nutritional profile for scrapple varies depending on the manufacturer.
If you’re watching your salt intake, the sodium count in scrapple is high.
Thanks to all of that pork fat, it’s also very high cholesterol.
A 3 oz serving has almost 12 grams of saturated fat, which is 50% more than what you’d find in a 3 oz serving of bacon.
However, scrapple is also rich in iron, which is good for red blood cell production and transportation of oxygen to the body.
It’s also high in Vitamin A, which is great for eye health and protection from disease.
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