Scrapple is a traditional dish that originated in the Mid-Atlantic region of the United States, especially in Pennsylvania Dutch communities. It’s made from pork scraps and trimmings that are boiled, minced, and mixed with cornmeal, flour, and spices. The mixture is cooked into a mush, poured into a loaf pan, and allowed to cool until it solidifies.

When ready to eat, the loaf is sliced and pan-fried until it develops a crispy exterior. Scrapple is often served for breakfast, accompanied by eggs, toast, or even maple syrup and apple butter.

Key Characteristics:

  • Texture: Soft and creamy on the inside, crispy when fried
  • Flavor: Savory with a slightly earthy taste, depending on the seasoning (salt, pepper, sage, thyme, etc.)
  • Origins: Influenced by German culinary traditions, specifically a dish called panhas

Scrapple is a bit polarizing—some people love it as a nostalgic comfort food, while others might be hesitant because of its use of pork offal (like liver or heart). But when cooked right, it’s a flavorful, hearty treat!

Image from Wikipedia (Uncooked and cooked)