There’s a certain magic in the kitchen when the aroma of breakfast meat fills the air, especially when paired with the comforting scent of freshly brewed coffee. While bacon and sausage often take center stage on breakfast plates, there’s a lesser-known yet equally delicious contender worth discovering: scrapple. Often called “poor man’s bacon,” scrapple is a breakfast and brunch staple particularly beloved in Lancaster County and across Pennsylvania Dutch country. Rooted in both Dutch and German culinary traditions, this distinctive dish is a testament to resourcefulness and flavor. But What Is Scrapple exactly?
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Delving into Scrapple Ingredients: What’s in it?
If you’re presented with a slice of scrapple, curiosity about its composition is natural. Traditional scrapple is crafted from a combination of simple yet flavorful ingredients:
- Pork: The heart of scrapple lies in pork. Typically, finely minced or ground pork is used, and this can originate from various cuts of the hog, ensuring no part goes to waste.
- Offal: A key component that lends scrapple its unique character is offal. This refers to organ meats and other trimmings from pork, adding depth and richness to the flavor profile.
- Flour: To bind the mixture and create its distinctive texture, a coarse flour is essential. Cornmeal and buckwheat flour are the most common choices, sometimes used individually or in combination.
- Stock: Pork stock serves as the unifying liquid, bringing all the ingredients together into a cohesive slurry before cooking.
- Spices: Seasoning is crucial for flavor development. Salt, pepper, and a blend of herbs are fundamental spices that enhance the taste of scrapple.
While these form the foundation of traditional Pennsylvania scrapple, some recipes might incorporate onions or other flavor enhancers. However, the ingredients listed above represent the core elements of this regional delicacy.
Close-up of crispy fried scrapple slices, showcasing its texture and golden-brown crust, a traditional Pennsylvania Dutch breakfast meat made with pork, cornmeal, and spices
The Scrapple Making Process: From Farm to Fry Pan
Scrapple’s origins are deeply rooted in practicality. Farmers, in the spirit of minimizing waste after hog butchering, developed scrapple as a way to utilize trimmings. The addition of flour or meal was not only economical, stretching the meat further, but also contributed to scrapple’s signature texture. Even today, companies like S. Clyde Weaver in Pennsylvania Dutch country uphold these time-honored recipes, producing scrapple that resonates with tradition and flavor.
The process of making scrapple begins with simmering cuts of pork and offal in water until the meat is thoroughly cooked and tender. Next, the meat is separated from the flavorful stock and then processed to achieve a fine consistency. While spice combinations vary among scrapple makers, salt and pepper are almost universally included.
The minced meat is then reintroduced to some of the pork stock, and combined with a mixture of buckwheat and cornmeal, the classic starch duo for Pennsylvania scrapple. This blend forms a thick slurry or mush that requires a lengthy cooking period to properly thicken.
Finally, the cooked mixture is poured into loaf pans to cool and set, resulting in the characteristic loaf shape of scrapple. For serving, scrapple is typically sliced into slabs, about half an inch thick, and pan-fried until golden brown and crispy. However, as we will explore, there are diverse ways to prepare and savor this versatile food. Get yours now!
A Taste of History: The Pennsylvania Scrapple Story
Scrapple is undeniably a Pennsylvania Dutch creation, reflecting the heritage of German-speaking settlers who arrived in Pennsylvania during the 17th and 18th centuries. These immigrants, originating from Germany and Switzerland, spoke German, referred to as “Deutsch,” which linguistically evolved into “Dutch” in the American context, hence the term “Pennsylvania Dutch,” despite their German roots.
This community established itself in Pennsylvania, cultivating unique cultural traditions that blended their European origins with their New World environment. The Pennsylvania Dutch culinary heritage is rich and diverse, responsible for numerous beloved foods, but scrapple stands out as perhaps the most quintessentially Pennsylvanian dish.
Scrapple shares similarities with European black puddings, revealing the influence of German and Swiss culinary customs. However, a notable distinction is that scrapple traditionally omits blood from its recipe. Furthermore, the incorporation of cornmeal gives scrapple a distinctly American twist. Despite these differences, scrapple remains one of the few meat pudding-like dishes enjoyed in the United States, primarily within the Mid-Atlantic region.
The etymology of “scrapple” is debated, but it’s widely believed to derive from the German term “panhaskröppe.” This word combines “panhaas” or “panaas,” meaning “pan rabbit,” and “skröppel,” signifying “a slice of.” Therefore, “panhaskröppe” translates to “a slice of pan rabbit.” Over time, this German phrase simplified into “scrapple.”
Pennsylvania’s association with scrapple is long-standing. As early as 1909, The Montreal Gazette noted, “Scrapple was invented up in the Pennsylvania Dutch belt, and it is here that it can be found at its best.” This observation remains true today, over a century later. While scrapple’s popularity extends to other Mid-Atlantic states like Maryland, Delaware, New Jersey, and parts of New York and Virginia, Pennsylvania scrapple is often regarded as the most authentic expression of this unique breakfast fare.
Scrapple’s popularity among early settlers is understandable. Resourcefulness was paramount, and scrapple provided an efficient way to utilize meat trimmings that weren’t destined for other dishes like sausage. The addition of starches transformed the rich pork flavor into a substantial loaf, capable of feeding families affordably.
That same 1909 Montreal Gazette article even lauded scrapple’s nutritional benefits, claiming, “Scrapple-fed children in the country are healthier and make progress at school. And scrapple-fed wives make homes bright.” While perhaps hyperbolic, organ meat in scrapple does indeed offer significant nutritional value.
Today, mass-produced scrapple is available in grocery stores throughout the Mid-Atlantic region. However, specialty producers like S. Clyde Weaver continue to craft scrapple in smaller batches, adhering to traditional recipes and techniques. Our pork scrapple stays true to the classic ingredients that have cemented its place as a Pennsylvania favorite. While variations using meats like beef or turkey exist, traditional pork scrapple remains the gold standard.
Cooking Scrapple: Achieving Crispy Perfection
Scrapple is sold pre-cooked, meaning it’s technically ready to eat straight from the package. However, to truly appreciate scrapple in the traditional manner, searing it to a crisp is essential. Cooking scrapple on the stovetop is the most common method, yielding a signature crispy exterior and enhancing its complex flavors for the optimal scrapple experience.
Typically, slices of scrapple range from one-quarter to three-quarters of an inch in thickness. Butter or oil can be used for frying. The key is to ensure the pan is hot enough to create a sizzle when the scrapple is added, allowing it to develop a golden-brown crust on both sides. Flipping the slices halfway through cooking is necessary for even crisping. A wide spatula is recommended for flipping gently, preventing the delicate slices from breaking apart.
For added texture, some cooks dredge scrapple slices in flour before frying. Deep-frying is also an option for an extra crispy result. Conversely, for those seeking a less fatty preparation, broiling scrapple slices under a broiler can achieve a similar crispy exterior.
Ways to Eat Scrapple: Beyond the Breakfast Plate
Complementing your perfectly cooked scrapple with the right accompaniments and side dishes opens up a world of flavor possibilities. Scrapple’s versatility is a key part of its appeal, encouraging culinary creativity. Let’s explore some popular ways to enjoy scrapple:
- Breakfast Sandwiches: Fried scrapple slices can be incorporated into hearty breakfast sandwiches alongside other breakfast staples like fried eggs and potatoes. Scrapple can be layered between eggs and melted cheese, or nestled within bagel halves for a satisfying morning meal.
- Sweet Condiments: The savory notes of scrapple are beautifully balanced by sweet flavors. Apple butter, honey, various jellies, or maple syrup are classic pairings. If you enjoy the sweet-salty combination of maple bacon or sausage, you’ll likely appreciate this approach with scrapple. Apple butter and jelly options are readily available.
- Savory Condiments: Savory toppings are equally popular for enhancing scrapple’s flavor profile. Ketchup, horseradish, and mustard are common choices. Experimenting with different savory condiments is encouraged to discover your personal favorites. The possibilities are vast!
- Dinner Entree: While traditionally a breakfast food, scrapple is not limited to morning meals. It can be served as a main course, much like meatloaf. Paired with vegetable side dishes, scrapple makes a comforting and flavorful dinner option.
- Snack Time: Scrapple’s satisfying and nutritious qualities make it a suitable snack between meals. Enjoy a slice of scrapple with cut fruit or applesauce for a balanced and energizing snack. These flavors complement each other well and provide sustained energy until your next meal.
Scrapple’s adaptability extends even further. Enthusiasts are constantly finding innovative ways to incorporate it into meals. For example, one blogger suggests creating a “scraffle” by pressing scrapple in a waffle iron and adding waffle batter.
Whether enjoyed on special occasions like holiday breakfasts or as a regular part of family meals, serving slices of scrapple is always a delicious choice.
Five Reasons to Embrace Scrapple
If you’re still on the fence about trying scrapple, consider these compelling reasons to give this unique breakfast food a try:
- Regional Culinary Icon: In a country as vast and diverse as the United States, regional specialties hold a special place in culinary identity. From Carolina barbecue to Cajun cuisine, and dishes like Cincinnati chili and Chicago deep-dish pizza, these regional foods offer a taste of place. Scrapple is a distinctly regional dish that provides a flavorful journey to Pennsylvania Dutch country.
- Nutrient-Rich and Hearty: Scrapple is a surprisingly nutritious way to start the day. Organ meats, often overlooked in modern diets, are packed with vitamins and minerals. Combined with pork and wholesome grains, scrapple provides a fortifying and satisfying breakfast.
- Breakfast Variety: Breakfast meat choices often default to bacon or sausage. While S. Clyde Weaver has proudly provided families with delicious bacon and sausage for a century, scrapple offers a welcome way to diversify your breakfast routine and explore new flavors.
- Culinary Versatility: Scrapple’s adaptability allows for a wide range of culinary applications. Even if your initial taste test isn’t love at first bite, you might discover a preparation method or pairing that you adore. Experimenting with different toppings and sides unlocks endless possibilities for enjoying scrapple.
- Simply Delicious: Ultimately, the most compelling reason to try scrapple is its delicious taste. Its enduring popularity across centuries speaks volumes. People cherish the unique texture and savory flavor of this pork product. For many Pennsylvanians, scrapple is more than just food; it’s a taste of home, and it’s a taste worth experiencing.
For these reasons and more, take the plunge and try scrapple. You might just discover your new favorite breakfast indulgence!
S. Clyde Weaver’s Authentic Pennsylvania Dutch Scrapple
If you’re eager to experience authentic scrapple or simply want to sample a new variety, you’ve come to the right place! At S. Clyde Weaver, we craft delectable Lancaster country scrapple that you can enjoy in our stores or have shipped directly to your home. Our country scrapple blends Dutch and German flavors to create the perfect centerpiece for a holiday breakfast or a flavorful addition to any meal.
Our Lancaster pork scrapple is made with premium pork, cornmeal, buckwheat flour, and our signature spice blend. It’s available in both one-pound and 6.5-pound loaves. There’s truly nothing quite like authentic Lancaster County pork scrapple – a recipe unique to our region and cherished by customers nationwide!
S. Clyde Weaver is a family-owned and operated business dedicated to producing fine smoked meats, cheeses, and other Lancaster County specialties. With a century of serving our community, our mission is to provide you with artisan products of unparalleled quality.
Explore our scrapple selection in-store or online today!
