Scrapple is a pork breakfast meat product made from pork scraps, offal, and cornmeal. It’s typically seasoned with sage, thyme, savory, black pepper, among other spices. Scrapple is formed into a loaf pan, chilled, and then sliced and pan-fried before serving.
Scrapple is a popular breakfast food in the Mid-Atlantic region of the United States, particularly in Pennsylvania, Delaware, and Maryland. It is also known by the Pennsylvania Dutch name Pannhaas (“pan tenderloin” in English; compare Panhas).
Scrapple originated with German and Swiss immigrants who came to Pennsylvania in the 17th and 18th centuries. The immigrants brought with them a dish called Panhas, which is a type of meat pudding made with pork scraps and offal. Scrapple is similar to Panhas. Thankfully, does NOT contain blood.
Scrapple is a relatively inexpensive and nutritious food. It is a good source of protein, iron, and zinc. Scrapple is also low in fat and calories.
Cooking scrapple is easy. Simply slice and pan-fry in a little oil until it is golden brown and crispy on the outside. Scrapple can be served with eggs, toast, potatoes, and other breakfast foods. It can also be served in sandwiches or wraps.
If you are looking for a unique and delicious breakfast food, be sure to try scrapple. It’s a hearty and flavorful dish.
