Scrapple Recipe on Food52 (2024)

FAQs

How do you make scrapple so it doesn't fall apart? ›

Pan fry with 1/4 inch of oil in the pan to create a crispy shell, which prevents crumbling. Or bake in the oven for 30-40 minutes, flipping only once to prevent the scrapple from falling apart.

Scrapple is a nutrient-dense breakfast food that is surprisingly healthy when enjoyed in moderation.

In the South, scrapple is often called livermush.

I found that when you slice the Scrapple too thin, they break easily while frying. This is another reason I prefer to coat them with flour, especially if you prefer them thin! The flour forms a crispy exterior making it easier for you to flip the scrapple without it falling apart.

Heat 1 tbsp (14 g) of butter in a skillet or a deep frying pan. Using a medium heat for the frying pan is the key to making delicious, crispy scrapple. Make sure that the butter has melted before you put the scrapple in the pan. Don't add too much butter to the pan, as the contents of the scrapple has enough grease.

You can almost tell just by looking at them when they are done on the bottom side as you will see the edges start to brown. Then, flip to the other side and leave until that side gets nice and crispy and brown. Perfectly crispy scrapple! Once the scrapple is brown on both sides it is ready to eat!

Most long-time lovers of scrapple will describe the taste as being closest to a breakfast sausage, at times having a bit of a kick to it. But most of the time, it boils down to what spices are used to season the scrapple. You can use anything from simple salt and pepper to bay leaves and peppercorns.

Because the meat is boiled for an extended period of time when preparing the dish — and therefore cooked to a safe-for-consumption temperature — it is safe to eat scrapple "raw." This breakfast staple is typically sliced into patties and pan-fried in butter, lard, or oil, similar to Spam, but others prepare it by ...

Scrapple is primarily eaten in the southern Mid-Atlantic region of the United States (Delaware, Maryland, South Jersey, Pennsylvania, Virginia, North Carolina, and Washington, D.C.). Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish.

Delaware largest producer of scrapple in world

The First State didn't invent scrapple. But Delaware owns the global market for it. In 1926, Brothers Ralph and Paul Adams (RAPA) started a scrapple manufacturing plant in Bridgeville that's since become the largest producer of scrapple in the world.

Is Spam a form of scrapple? ›

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 Cincinnati (and Northern Kentucky) there's goetta, made with oats instead of cornmeal. In the Carolinas, there's livermush (and liver pudding).

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. Both dishes were created as a way to use up scraps of meat, especially the offal, and are traditionally pan fried.

Traditionally scrapple is served for breakfast, often with maple syrup.

When they've frozen (usually just a couple of hours) remove them, wrap each in plastic or waxed paper and place them in a freezer bag. That way, you can thaw out as much or as little as you like. Thawed scrapple tends to be softer when frying, so put some oil in the pan and don't put in the slices until the oil is hot.

Once the skillet is hot, add a few slices of scrapple and turn heat to medium. Cook for 6-8 minutes per side, until brown and crispy. Don't cook over too high of a heat, otherwise the surface of the scrapple will burn before the inside is fully warmed through. The slices should lift easily from the pan.