Philadelphia, PA
- Scrapple, known as Pannhaas in Pennsylvania Dutch, is a traditional American dish made from leftover pork trimmings and scraps. So, what makes Scrapple so unique?
Everything You Need to Know About Scrapple
If you are curious about Scrapple, this article will help you understand this unique fare. We'll cover the ingredients, cooking time, and origins of Scrapple. We'll also cover some of the myths surrounding this traditional New England dish. If you're interested in making Scrapple, this guide can help you make the dish the right way.
Ingredients
Traditional scrapple ingredients include cornmeal, wheat flour, and buckwheat. The result is a soft, semi-solid congee loaf. There are many variations of Scrapple, including those made with eggs, milk, and vegetables. To find out more about its recipe and ingredients, continue reading below.
Pennsylvania Dutch settlers brought their culture with them to Pennsylvania. They had similar food traditions to the English and incorporated both into their food. As a result, Scrapple has many regional flavors spread far beyond Pennsylvania.
But it's not surprising that Pennsylvanians consider Scrapple a regional dish. Whether you're eating it in rural Pennsylvania or in an urban center, Scrapple is a staple of the state's cuisine.
Cooking Scrapple
You can either bake Scrapple or fry it in the oven. Just make sure to heat the oven to 350 degrees Fahrenheit, and cook Scrapple until it reaches about 150 degrees in the middle. Scrapple is a delicious snack, and you can serve it much like you would meatloaf. Slice it in half and place it on a baking sheet with non-stick spray. Bake for about 20 minutes, and serve it warm or cold. Scrapple keeps well in the refrigerator for up to 5 days.
Origins
The origins of Scrapple are unknown, but the Pennsylvania Dutch may have been the first to create the dish. The Dutch had a similar culture and food tradition to the English settlers of the Philadelphia area, and the word Scrapple comes from the English Panna. Originally, panhaas were only known in rural communities. In the 1820s, the name changed to Scrapple, and the recipe for Scrapple began to spread across Europe.
In medieval times, the practice of saving a piece of pig's meat resulted in the creation of a type of Scrapple. Its cousins, pig's liver and black pudding, are still known to exist today. Despite its unique taste, Scrapple has a devoted following of devotees. These diehards insist on specific brands, ingredients, and serving styles.
The meaty, doughy texture of Scrapple can be enjoyed alone or pressed into a sandwich. It can be pressed between two slices of untoasted white bread. It can also be topped with fried eggs, provolone cheese, and a thick slice of cold onion.
Pennsylvania Dutch Scrapple
Initially, the Pennsylvania Dutch created Scrapple was made using scraps of pork. These scraps were boiled with the bones attached for flavor, then later discarded. The pork scraps were simmered with cornmeal, wheat flour, spices, and onions. This gruel was then cooked until it reached the proper consistency. The Scrapple is then served as a snack or a hearty meal. It's still a favorite today in rural areas near Philadelphia and Baltimore. Today, it's made very similar to the original recipe and can be made by a few local companies, a very popular side item in the Philadelphia Region.
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