What's Philadelphia Scrapple?

To truly understand Philadelphia breakfast culture, you must embrace scrapple. This uniquely Mid-Atlantic, Pennsylvania Dutch-inspired delicacy is a local institution, as synonymous with a Philly breakfast plate as cheesesteaks are with lunch. For the uninitiated, it might sound (and look) a bit intimidating, but for many Philadelphians, it's a beloved, crispy, savory staple.

What Exactly Is Scrapple?

At its heart, scrapple is a pork product made from what are sometimes called "off-cuts" or "scraps" of pork that would traditionally go to waste. But don't let that deter you! This is resourceful, nose-to-tail eating at its finest, born of necessity among early German settlers (the Pennsylvania Dutch) who brought the recipe to the region.

The core ingredients typically include:

• Pork Trimmings: Often includes parts like pork shoulder, liver, heart, or other meat scraps. These are boiled until tender.

  
  
  

• Broth: The flavorful liquid in which the pork was cooked.

• Cornmeal and Wheat Flour: These are added to the hot broth and cooked down, thickening the mixture into a hearty mush.

  
  
  

• Spices: This is where the magic happens! A generous blend of spices, most notably sage, black pepper, and sometimes thyme or nutmeg, gives scrapple its distinctive, savory flavor.

The cooked mixture is then poured into loaves, allowed to cool and firm up, and then sliced.

The Transformation: From Loaf to Crispy Delight

The true art of enjoying scrapple lies in its preparation. Simply slicing and heating it won't do it justice. The key is to achieve a perfect, golden-brown crust.

• Slicing: Scrapple is usually sliced about 1/4 to 1/2 inch thick.

• Frying: The slices are then fried in a pan (often with a little oil, butter, or even bacon grease) until the outside is beautifully crispy and caramelized, while the inside remains soft and warm.

How to Eat It: The Philly Way

Scrapple is almost exclusively a breakfast food in Philadelphia, typically served alongside:

• Eggs: Scrambled, fried, or over easy.

• Toast or Pancakes: A classic pairing.

• Home Fries: Completing the diner breakfast plate.

The most common accompaniment for scrapple in Philly is a dollop of ketchup, though some prefer it with maple syrup, apple butter, or even a dash of hot sauce for a spicy kick. The combination of the crispy exterior, soft interior, and savory, herbaceous flavor makes it a truly satisfying and hearty start to the day.

Why the Love (and the Loathing)?

For many Philadelphians, scrapple is more than just food; it's a connection to their heritage and a symbol of their regional identity. It's the taste of childhood breakfasts and cozy diner mornings.

For outsiders, the description and initial appearance can be off-putting. The "mystery meat" aspect and the texture before frying can be a barrier. However, most Philadelphians will tell you, "Don't knock it 'til you've fried it!" The transformation from a soft loaf to a crispy, flavorful breakfast meat is truly remarkable.

So, if you're in Philadelphia and see scrapple on a breakfast menu, be adventurous! Order a side, get it extra crispy, and experience a true taste of the city.