Eastern Pennsylvania, New Jersey, Maryland, Delaware, Southern New York, and the Delmarva Peninsula. As a result, scrapple is strongly associated with areas surrounding Philadelphia, Pittsburgh, Baltimore, Washington, D.C. The first recipes were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries. The more immediate culinary ancestor of scrapple was the Low German dish called panhas, which was adapted to make use of locally available ingredients, and it is still called 'Pannhaas', 'panhoss', 'ponhoss', or 'pannhas' in parts of Pennsylvania. The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe. It can be served plain or with either sweet or savory condiments: apple butter, ketchup, jelly, maple syrup, honey, or mustard.Įtymologically, 'scrapple' is a diminutive of 'scrap', a reference to its composition. Scrapple is usually eaten as a breakfast side dish. Scrapple can also be broiled, which gives the scrapple a crisp exterior. It may be fried in butter or oil and is sometimes deep-fried. Scrapple is typically cut into 1⁄ 4-to- 3⁄ 4-inch-thick (0.6 to 1.9 cm) slices and pan-fried until brown to form a crust. Scrapple sandwich at the Delaware State Fair Ī few manufacturers have introduced beef and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base.ĭue to its composition, it is often jokingly described as being made from 'everything but the oink'. The proportions and seasoning are very much a matter of the region and the cook's taste. The mush is formed into loaves and allowed to cool thoroughly until set. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added.

Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth.

Scapple amish