Scrapple

Scrapple, also known by the Pennsylvania Dutch name Pannhaas or "pan rabbit", 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 best known as a rural American food of the Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania, and Virginia). 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.

History

The roots of the culinary dish scrapple can be traced back to pre-Roman times in Europe. The more immediate lineage of scrapple is from the Pennsylvania Dutch, who were actually German immigrants. The first recipes were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries. As a result, scrapple is strongly associated with rural, traditional, and Amish cooking in the Mid-Atlantic region.

Preparation and Serving

Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.

A few manufacturers produce scrapple with a variety of meats, including chicken and beef.

Scrapple is typically cut into quarter-inch to three-quarter-inch slices and pan-fried until brown to enhance its flavor. Scrapple is usually eaten as a breakfast side dish. It can be served plain or with either sweet or savory condiments: apple butter, ketchup, jelly, maple syrup, honey, or mustard.

Variations

While the dish is most commonly associated with the Mid-Atlantic region of the United States, there are numerous regional variations of scrapple. For example, in regions of Pennsylvania, it is common to see scrapple made with buckwheat flour. In Baltimore, Maryland, a distinctive version of scrapple includes fish, known as coddie.

See Also

• Livermush
• Goetta
• Haggis
• Head cheese
• Souse

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