Scrapple

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Scrapple is a savory cornmeal pudding in which the cornmeal is simmered with pork scraps and trimmings, then cooled and hardened into a loaf.

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Composition

Scrapple is made of hog offal such as the head, heart, liver, and other scraps. Its primary ingredient is cornmeal. The proportions and seasoning are very much a matter of the region and the cook's taste. Often small scraps of meat are left over from butchering; too small to be used or sold elsewhere, they were transformed into scrapple to avoid waste, a Pennsylvania Dutch tradition.

Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand, though homemade recipes often specify more genteel ingredients, with a consequently blander taste.

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Preparation

Scrapple is typically cut into thin (quarter-inch-thick) slices, fried until the outsides form a crust, and eaten at breakfast, a popular accompaniment to eggs. It may be eaten plain or topped with ketchup, maple syrup, corn syrup, apple butter, or butter.

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History and regional popularity

Scrapple is arguably the first pork food invented in America.[1] The first recipes were created by Dutch colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries. Others have posited that scrapple originated in Germany[2].

Scrapple is strongly associated with Philadelphia and neighboring eastern Pennsylvania, New Jersey, and Delaware. In Appalachia, scrapple is known as pawn haas. It can easily be found in any supermarket throughout this region in both fresh and frozen refrigerated cases. It can occasionally be found in cities farther from the East Coast -- even as far away as Los Angeles -- in frozen form.

In some regions, however, such as New England, it is prepared by mixing the scrapple with scrambled eggs and served with toast.

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See also

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External links

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