Scrapple (2024)

FAQs

Is scrapple everything but the squeal? ›

Scrapple is a breakfast food made up of the scraps and less desired parts of the pig. The meat is simmered slowly for a long time then mixed with spices and cornmeal to form a loaf. Fun fact: Pennsylvania natives are 20% H2O 80% scrapple.

Scrapple, also known by the Pennsylvania Dutch name pon haus, is traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving.

Scrapple can compose an important part of any diet, but should not be the only source of vitamins, minerals, and protein. Moderation and Balance: Enjoying scrapple as an occasional treat within a well-balanced diet is key.

Composition. 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. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush.

Also known as livermush, southern scrapple is described as having a dense yet strong flavor to it. The main characteristic of this type is the emphasis it puts on including pork liver in the recipe.

Though made from basically the same ingredients, livermush and scrapple are, technically, not really the same. Livermush always contains an amount of liver in addition to cornmeal. Scrapple might have some liver…or not. If it doesn't have any liver, it must be scrapple!

Scrapple originates from the frugal notion of wasting nothing in the kitchen. Made from pork offcuts and cornmeal, this dish is an embodiment of resourcefulness. It's a traditional breakfast staple in many Amish households.

Scrapple. Technically goetta is a type of scrapple, though scrapple has become associated with Germans who settled in Pennsylvania, while goetta is associated with Germans who settled in Cincinnati.

Scrapple is completely cooked when you buy it, so technically you don't have to cook it for safety or health reasons. However, most people pan fry it to warm and crisp it up. If you have a loaf, cut it into 1/2- to 3/4-inch slices and pan fry them in butter, oil or lard until golden brown on both sides.

If you see discoloration and notice a questionable odor, that's a good sign that you should discard that scrapple and buy a fresh batch.

Can you eat scrapple without frying it? ›

Another option for cooking scrapple is to bake it. Preheat the oven to 375 degrees F. Slice your scrapple into ¼ inch thick slices (or thicker if you like it to stay soft on the inside). Place your scrapple slices on a parchment lined baking sheet.

One of sausage's distant cousins is a rectangle-shaped pork relative named "scrapple." This cherished cuisine in the mid-Atlantic region (Delaware, Pennsylvania, Maryland and New Jersey) is popular for breakfast and made from leftover pig parts, cornmeal and flour.

Scrapple is rich in carbohydrates and protein as well as Vitamin A and iron. It's also relatively high in fat, saturated fat, and sodium. 2 Nutrition data for scrapple varies by producer.

What sets SPAM^® apart from other products that are made from chopped meats that are cooked and pressed together (we're thinking about scrapple): Spam is made from pork shoulder and pork ham, with no other scraps from the hog. Pork shoulder is considered a high-quality cut of pork today, although in 1937, it was not.

Those that do enjoy frying up a hot skilled of scrapple are probably easier to convince the benefits of meat by-products than those who are turned off by it. As for the scrapple-shaming audience, I hope I have at least broadened your opinion that animal by-products are completely fine for our pets' consumption.

While scrapple is normally gray, look for any significant changes in coloring such as noticeable darkening or splotches of darker areas. If you see discoloration and notice a questionable odor, that's a good sign that you should discard that scrapple and buy a fresh batch.

While both Spam and Scrapple are canned meat products, they have distinct differences. Spam is made from cuts of pork and ham, while scrapple is made from scraps and trimmings. Scrapple contains more spices and herbs than spam and is usually fried, while you can eat spam raw out of the can.

In addition to ends of pork loins and rib tips, scrapple uses offal - the organ parts such as hearts, liver, tongue, tail and skin. Keep in mind that these parts go into paté as well. The pork scraps are cooked with pork bones, yielding a very rich broth.

Scrapple is made with pig parts, cornmeal (and/or flour), and spices. Goetta is created with both pork and beef and uses oats as the binder. While both historical foods are breakfast meats and still eaten today, goetta is much more popular as a sought-after dish frequently served in restaurants.