This week’s Friday Food Definition is courtesy of @ATXFoodnews. I saw this particular tweet of hers on my feed and have never even heard of scrapple. I followed her link which is a Wikipedia link for scrapple.
Here’s what I read and learned:
Scrapple (Pennsylvania Dutch) is traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour, and spices. It is similar to pon haus, which uses only the broth from cooked meat. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a regional American food of the Mid-Atlantic States (Delaware, Pennsylvania, New Jersey, and Maryland). Scrapple and Pon haus are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases.
I need to make a run to the grocery store sometime this weekend. Will put this on my list to search for. I’m highly curious what scrapple taste like.
Have you guys ever heard of it? Tasted it?
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