 Plate of scrapple, unbrowned (left) and browned (right) | |
| Alternative names | Pannhaas,[1][2] pon haus, krepples |
|---|---|
| Type | Mush |
| Place of origin | United States |
| Region or state | SouthernMid-Atlantic states |
| Main ingredients | mush ofpork,cornmeal,flour,buckwheat flour,spices |
| 119 kcal (500 kJ) | |
Scrapple, also known by thePennsylvania Dutch namePannhaas ('pantenderloin' in English;[3][2] comparePanhas), is a traditionalmush of friedpork scraps and trimmings combined withcornmeal andwheat flour, oftenbuckwheat flour, and spices.
Scrapple andpanhaas are commonly considered an ethnic food of thePennsylvania Dutch, including theMennonites andAmish. Scraps of meat left over from butchering not otherwise used or sold were made into scrapple to avoid waste.
More broadly, scrapple is primarily eaten in the southernMid-Atlantic areas of the United States (Delaware,Maryland,South Jersey,Pennsylvania,Virginia,North Carolina, andWashington, D.C.).
Scrapple is typically made of hogoffal, 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, typicallysage,thyme,savory,black pepper, and others are added.[4] The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning vary based on the region and the cook's taste.[5]
A few manufacturers have introduced beef[6] and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base.
Due to its composition, it is often jokingly described as being made from "everything but the oink".[7][8]
Scrapple is fully cooked when purchased. It is then typically cut into1⁄4-to-3⁄4-inch-thick (0.6 to 1.9 cm) slices and pan-fried until brown to form a crust. It is sometimes first coated with flour. It may be fried in butter or oil and is sometimes deep-fried. Scrapple can also be broiled.
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.
Etymologically, "scrapple" is a diminutive of "scrap", a reference to its composition.[9]
The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe.[10] The more immediate culinary ancestor of scrapple was theLow German dish calledpanhas, which was adapted to make use of locally available ingredients, and it is still called "Pannhaas", "panhoss", "ponhoss", or "pannhas" in parts of Pennsylvania.[11] The first recipes were created by German colonists who settled nearPhiladelphia andChester County, Pennsylvania, in the 17th and 18th centuries.[12] As a result, scrapple is strongly associated with areas surrounding Philadelphia, Pittsburgh, Baltimore, Washington, D.C.; Eastern Pennsylvania, New Jersey, Maryland, Delaware, Southern New York, and theDelmarva Peninsula. Its popularity on the Delmarva Peninsula is celebrated the second weekend of October during the annual "Apple Scrapple Festival" inBridgeville, Delaware.
The two largest brands of scrapple in Philadelphia areHabbersett and Rapa, controlling approximately half and one-quarter of the market, respectively. Rapa accounts for about three-quarters of the Baltimore market.[13][14]The title of jazz artist Charlie Parker's 1947 composition "Scrapple from the Apple" is inspired by the food scrapple, in the Big Apple (New York City).
Inthe Poconos,kosher scrapple is made using chicken.[15]
Foods
Scrapple is but one of the many varieties of dishes that arose from the need for the poorer classes in society to use as much of their butchered hogs as possible. This frugality has given more than one wag cause to refer to scrapple as "everything but the oink."
