Scrapple is traditionally a mush of pork trimmings and scraps combined with wheat flour and cornmeal, and often include buckwheat flour and other spices. Traditionally, the mush is formed into a congealed loaf, which is semi-solid. Slices of scrapple are pan fried. Scraps of leftover meat from butchering are nor sold or used. They are made to scrapple to avoid them from turning to waste. Also, scrapple is considered as native food in Pennsylvania Duth, including the Amish and the Mennonites. Scrapple is available in supermarkets in both frozen and fresh forms.
Preparation and Cooking
The best way to cook scrapple is to pan fry it. Here are the simple steps on how to cook crispy and not soggy scrapple.
1. Slice the scrapple loaf into thin slices.
2. While slicing the scrapple, preheat the pan on your stove stop burner.
3. After preheating the pan, put the thin slices of scrapple on the pan. Leave a little space between each slice to ensure that they will not stick together. You do not need to put oil or grease on the pan, as the scrapple itself has enough grease. Once the thin slices are in the pan, they will produce enough grease for them not to burn.
4. Leave the scrapple on the pan for few minutes, at least 5-10 minutes or the underside gets crispy and turned to color brown. Flip the scrapple and let the other side gets crispy and brown, too.
5. Once both sides of the scrapple have become crispy and turned to color brown, remove them from the pan using a frying fork. Place another batch in the pan if you have plenty of guests to serve.
6. Serve scrapple along with eggs, waffles, or pancakes.
How to cook scrapple is pretty easy, but you need to remember that the heat of the frying pan is the secret to making crispy scrapple. Also, although scrapple produces enough grease, it’s still recommended that you use oil in pan frying it. Applying grease or oil on the preheated pan will prevent the thin slices of scrapple from sticking to the pan. Just remember not to use too much oil or grease as your crispy scrapple will become oily when cooked.
Basically, scrapple is made with hog offal, which includes the head, the liver, heart, and other meat trimmings from the ribs and legs. The meat scraps are boiled with any bones attached to create broth. Once the broth is cooked, the fat and the bones are discarded, while the meat is preserved. Also, the cornmeal is boiled to create a mush. The finely minced meat is placed on the pot, together with seasonings like black pepper, savory, sage, and thyme. Loaves are created from the mush, and they allowed to cooling down and dry. The proportions of seasonings matter as they determine the taste of scrapple.
There are also other methods on how to prepare scrapple, but pan frying is the most common and easiest way to cook it. In just few minutes, you can serve your guests with crispy brown scrapple.