foods and cuisines

Scrapple | The only thing that can satisfy a ravenous hunger and a craving for sweetness


Scrapple, also known by the Pennsylvania Dutch name Pannhaas (“pan tenderloin” in English),[3][2] (compare: Panhas) is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is primarily eaten in the southern Mid-Atlantic region of the United States (Delaware, Maryland, South Jersey, Pennsylvania, Virginia, and Washington, D.C.).

Scrapple and panhaas 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.

Scrapple can taste like liverwurst or French country paté, depending on the mix of ingredients. Some scrapple is made without liver, and depending on how much sage is in the recipe, can taste like breakfast sausage.

What Is Scrapple Made Of?

Scrapple is made from cooked pork scraps and cornmeal. It’s spiced with bay leaves, peppercorns, thyme, sage, garlic and salt. The reason many people shy away from scrapple is the mystery of what’s in it. 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. Once the pork is cooked, all the bits of fat and tough pieces are removed, and the remaining meat is put through a meat grinder. The broth is used as the liquid to cook the cornmeal, and what you end up with is essentially polenta with cooked pork mixed in. Some recipes call for a few tablespoons of wheat or buckwheat flour

What to Serve With Scrapple

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