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Scrapple (Pennsylvania Dutch) is traditionally
a mush of pork scraps and trimmings combined with cornmeal and flour,
often buckwheat flour and spices. The mush is formed into a semi-solid
congealed loaf, and slices of the scrapple are then panfried before
serving. |
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Left: Scrapple,
served in a restaurant. |
Scraps of meat left over from butchering, not
used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best
known as a regional American food of the Mid-Atlantic States (Delaware,
Pennsylvania, New Jersey, and Maryland). Scrapple is commonly
considered an ethnic food of the Pennsylvania Dutch, including the Mennonite and
Amish. Scrapple is found in supermarkets throughout the region in both fresh and
frozen refrigerated cases, and it can sometimes be found in frozen form in
cities as far away as Los Angeles.
Scrapple is typically made of hog offal, such as the head,
heart, liver, and other scraps, which are boiled with any bones attached (often
the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and
(dry) cornmeal is boiled in the broth to make a mush. The meat,
finely minced, is returned, and seasonings, typically sage, thyme, savory, black
pepper and others are added. The mush is formed into loaves and allowed to cool
thoroughly until set. The proportions and seasoning are very much a matter of
the region and the cook's taste.
Commercial scrapple often contains these traditional ingredients, with a
distinctive flavor to each brand. A few manufacturers have introduced beef and
turkey varieties and color the loaf to retain the traditional coloration derived
from the original pork liver base. Home recipes for chicken and turkey scrapple
are also available.
Vegetarian scrapple, made from soy protein or wheat gluten, is offered in some
places. It tends to be sweeter in flavor than typical meat scrapple.
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Scrapple is typically cut into quarter-inch to
three-quarter-inch slices, and pan-fried until browned to form a crust. It is
sometimes first coated with flour. It may be fried in butter or oil and is
sometimes deep-fried. |
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Left: Scrapple
sandwich at the Delaware state fair. |
Scrapple is usually eaten as a breakfast food, and can be served plain or with
apple butter, ketchup, jelly,
maple syrup, honey, or even mustard and
accompanied by eggs, potatoes, or pancakes. In some regions, such as New
England, scrapple is mixed with scrambled eggs and served with toast. In the Philadelphia area, scrapple is sometimes fried and then mashed
with fried eggs, horseradish and ketchup.
In composition, preparation, and taste, scrapple is similar
to the
white pudding popular in Ireland, Scotland and parts of England and the
spicier Hog's pudding of the West Country.
