Scrapple is a traditional Pennsylvania Dutch dish, known by them as pannhaas or “pan rabbit.” German colonists who settled in Eastern Pennsylvania near Philadelphia during the 17th and 18th centuries created the first scrapple recipe. It originated as a way of using pork scraps such as the head, heart, liver, and other pieces that would have otherwise been difficult to serve; although today seasoned ground pork is often used. The finely minced meat is boiled to a mush, shaped into loaves, and chilled before being sliced and pan-fried. Typically a side dish to eggs at breakfast, scrapple can be eaten plain or with condiments such as mustard, ketchup, maple syrup, grape jelly, or mayonnaise. Evident by the number of restaurants serving it, the dish remains strongly associated with the East Coast and the area where it was founded. RAPA, a company in Bridgeville, Delaware, has been producing scrapple commercially since 1926. The town has hosted its annual Apple-Scrapple Festival every fall since 1992.
Recipe Servings: 12
+ 4 hours resting
Ingredients
Directions
- Combine the pork, cornmeal, stock, and seasonings in a large, heavy saucepan.
- Bring to a boil over medium heat, stirring often.
- Reduce heat to low and simmer, stirring, until very thick, about 20 minutes.
- Use waxed paper to line a loaf pan, leaving 4 inches overhang all around.
- Transfer the scrapple mixture to the loaf pan. Fold overhang over to cover and chill for at least 4 hours, preferably overnight.
- Remove the scrapple from the pan and cut it into ½-inch thick slices.
- Heat oil in a frying pan.
- Lightly coat each slice with flour.
- Fry scrapple on each side until very brown, turning once.
- Serve hot.
Notes
Seasonings vary. Spices can be omitted, or 1 tsp garlic powder, ½ tsp sage, and a pinch of savory also may be added. Any type of lean pork, including organ meat, can be substituted. Some cooks prefer to use loose sausage meat to make scrapple. Bacon drippings or lard also can be used to fry scrapple.
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