It was then brought to the US by means of underprivileged German immigrants back in the 17th or 18th century. Scrapple originated in Germany, where people collected scraps of pork not used for other purposes or sold elsewhere and then thickened and seasoned them in order to save money and avoid food wastage.

Other states also consume scrapple often, although it is often referred to by other names. However, it’s not unlikely for you to come across lots of people eating it in Delaware and Maryland and other Mid-Atlantic states. It was mentioned earlier that scrapple is popular in Pennsylvania. While scrapple is a breakfast food traditionally, there is no rule that says it cannot be enjoyed at any other time of the day, including dinnertime. They are then mixed with cornmeal and buckwheat flour to turn them into a brick, which can be sliced easily. Scrapple is a meat product out of cooked pork scraps.

Whether it’s your first time to consider adding scrapple to your shopping cart or you have been enjoying it for some time now, continue reading this post.īy the time you are through reading this, you will be acquainted with scrapple so much better. Often called Philadelphia scrapple or pannhaas, scrapple is nicknamed poor man’s bacon. Still, the importance of consuming scrapple in moderation cannot be stressed enough. As a matter of fact, it meets the definition of a balanced meal and generally contains less sodium and saturated fat than most other breakfast meats. The name may be intimidating you to a certain extent, but the wonderful reviews about it may be drawing you to it.ĭespite having fillers and the word “crap” on its name, scrapple is healthy. Trust us: It’s a regional breakfast dish you won’t forget.Popular in Pennsylvania, you may be wondering if you should also welcome scrapple to your kitchen. But if you’re in it to win it, start your scrapple journey by buying a package of Habbersett Scrapple (which is cooked in cast-iron kettles and has been around since 1863), cutting off a slice, and crisping it up with some butter in a cast-iron pan. If you’re afraid of offal, well, you’re going to want to make sure you check the ingredients list before you make any purchases. It can be mixed with scrambled eggs or simply served between two slices of white bread. It’s traditionally served as a breakfast side dish, with sweet or savory condiments including ketchup, grape jelly (yep), applesauce, honey, mustard, or maple syrup. Now onto the good part: Scrapple is absolutely delicious. Half-inch slices are then cut off and fried in butter until golden brown. Spices including sage, black pepper, thyme, and savory are added, and the mixture is then formed into loaves, which are allowed to cool until set. Pork meat (sometimes, but not always, along with offal including the head, heart, and liver) is boiled until falling apart, finely minced, and combined with cornmeal and flour into a slurry. A traditional rural American food of the Mid-Atlantic states, scrapple is the perfect example of the peasant tradition of taking food that would otherwise go to waste and turning it into something delicious.įirst, let’s get the exact definition of scrapple out of the way. If you call yourself a pork lover, then you really should be eating scrapple.

Scapple food