Contactless delivery and your first delivery or pickup order is free Start shopping online now with Instacart to get your favorite products on-demand. Scrapple is also appearing more and more on the menus of heritage-based restaurants in Brooklyn, NY, and other places. Get Scrapple products you love delivered to you in as fast as 1 hour via Instacart or choose curbside or in-store pickup. With the current trend in lighter, healthier eating, scrapple is also known in a later incarnation to be made with turkey instead of pork components – or with beef for a different flavor entirely. While today’s scrapple – available primarily in Mid-Atlantic area grocery stores – adheres to different standards using FDA-approved animal anatomy, it is still a tasty tradition popularly served alongside sunnyside-up eggs and toast. How Is Scrapple Served?įormed into loaves and pan-fried, scrapple was typically served at breakfast with apple butter, ketchup, mustard, honey, or maple syrup. It was then simmered with cornmeal, wheat flour or sometimes buckwheat flour, onions, and spices like sage and thyme. So what is it, exactly? What Is Scrapple?Īlso known by the Pennsylvania Dutch name, pon haus (which translates literally to “pan hare” or rabbit), scrapple is said to have been invented by 17th and 18th-century German colonists who settled near Philadelphia and Chester County, Pennsylvania. As a result, you’ll find scrapple as a regional favorite in the rural areas near Philadelphia, Baltimore, Washington D.C., eastern Pennsylvania, New Jersey, Maryland, Delaware, and eastern Virginia.Ĭreated so that hungry, hard-working, prudent rural immigrants could make use of all manner of foodstuffs, scrapple originally consisted of a mixture of pork scraps (head, brains, heart, liver, skin) and other trimmings, boiled with bones attached for flavor (later discarded when a suitable broth was achieved). But for those not familiar with it, it’s been called “mystery meat,” and takes a little getting used to. With November 9th being National Scrapple Day, we thought we’d “dig in” to some facts about this unusual breakfast food enjoyed by the folks in the Mid-Atlantic region where it is most popular. Here at Farmers’ Almanac, we love exploring many different regional foods and cuisines and learning about their history and origin.
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