Most often found as a breakfast dish, scrapple is not relegated to that meal alone and there are other creative ways to serve it, like my recipe for Scrapple Croquettes with Horseradish Sauce. Once cool and firm, the loaf is sliced, the slices are dredged in seasoned flour, and then pan fried in some really tasty grease like bacon drippings, butter, or lard (but you can use vegetable oil, too). In Germany, it was called panhas, pawnhos, or pan haas, meaning “pan rabbit.”Ĭreated in the form of a loaf, scrapple is parts of a pig (pork), cooked then thickened with cornmeal or buckwheat usually spiced with at least sage and black pepper. Scrapple came to Pennsylvania thanks to German immigrants now known as the Pennsylvania Dutch. I camouflaged it covered with bites of dippy eggs (sunny side up eggs), toast, home fries and a ton of maple syrup with a squirt of ketchup thrown on for a little extra help. My husband held his words in check, but he surely must have been thinking, “Enough already.” as, between every bite of something off the plate I exclaimed, “OMG, I am going to roll right back in that kitchen and teach that cook that this is NOT the way to do scrapple!” “Ehhh.” is the most polite word I could muster to describe it (it’s a family restaurant and there were kids around…).Īpparently it had hit the flat top just long enough to be warmed through then found its way to my plate to accompany the eggs and hash browns to the table. Tentatively, I placed some in my mouth and a tear fell from the corner of my eye. My worst fears were quickly realized as I squished through the grayish slabs with the edge of my fork. It arrived looking doubtful - there was no “golden brown and delicious” to be seen. I was really hungry for it my husband is not a fan, so rather than cook it for myself at home, I thought I’d treat myself and let someone else do the work. I ordered scrapple in a local cafe here in Johnstown a few months ago. The outside must have some crunch or I’m not a happy camper. I am very particular about my way of preparing it I like it sliced thin and fried crispy. Many a “coalcracker” breakfast starts with some pieces of scrapple on the plate. This regional favorite is found as easily in the Coal Region of Northeastern Pennsylvania as it is in the middle of PA Dutch country in the south-central portion of the state and around the Philadelphie area.
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