Scrapple

Scrapple, also known by the Pennsylvania Dutch name Panhaas (meaning "pan rabbit"), is a traditional Pennsylvania Dutch dish. It is a loaf made of pork scraps and trimmings, combined with cornmeal, wheat flour, and spices, then formed into a semi-solid congealed loaf.

Description:

Scrapple is typically made from parts of the pig that are not used for other cuts of meat, such as the head, heart, liver, and other trimmings. These are boiled to create a broth, and the meat is then separated from the bones and finely ground or chopped. The broth is then combined with cornmeal or wheat flour to create a mush-like consistency. Spices, typically including savory and black pepper, are added to flavor the mixture. The mixture is then poured into loaf pans, allowed to cool, and congeal.

Preparation and Consumption:

Scrapple is typically sliced into thin pieces and pan-fried until crispy and browned. It is often served as a breakfast meat alongside eggs, toast, and other breakfast staples. Popular condiments include ketchup, maple syrup, apple butter, or mustard. Some people also enjoy it with scrapple gravy (white gravy with crumbled scrapple).

Regional Variations:

While scrapple is most strongly associated with Pennsylvania Dutch cuisine, variations of similar dishes are found in other regions of the United States and around the world. These variations may use different types of meat, grains, and spices.

Availability:

Scrapple is commercially available in many grocery stores, particularly in the Mid-Atlantic region of the United States. It can also be found in butcher shops and specialty food stores. Some restaurants, especially those specializing in Pennsylvania Dutch cuisine, also serve scrapple.

Cultural Significance:

Scrapple is a dish deeply rooted in Pennsylvania Dutch heritage, reflecting a tradition of resourcefulness and utilizing all parts of the animal. It continues to be a popular and cherished food item in the region.