Today’s Focus is on Scrapple.

Scrapple, also known by the Pennsylvania Dutch name Pannhaas 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 set loaf, and slices of the scrapple are then pan-fried before serving.

Scrapple is a Pennsylvania Dutch dish made from pork scraps, cornmeal, and spices. It’s also known by the name Pannhaas, which translates to “pan tenderloin” in English.

To make scrapple, the ingredients are cooked separately and then combined in a loaf pan to chill. The loaf is then sliced and served.

Scrapple is often spiced with sage and pepper. It’s usually served as a breakfast side dish, often with syrup.

Scrapple is made from:

• Pork scraps, including meat, skin, and organs like liver and tongue.
• Cornmeal or buckwheat
• Wheat flour
• Salt
• A blend of spices that varies by producer.

Scrapple is a specialty of the Pennsylvania Dutch. It’s also popular in Delaware and the surrounding states.

 

History

Scrapple was invented in the 17th and 18th centuries by German colonists who settled near Philadelphia and Chester County, Pennsylvania. The colonists were farmers who needed to use every part of the pig. They came up with a recipe for a pork-based loaf that could be sliced and fried.

The name “scrapple” comes from the Pennsylvania Dutch word pan haas, which translates to “pan hare” or “rabbit”. The German word pan haas describes rabbit that has been pan-fried, which is a similar cooking method to modern scrapple.

The “scrap” in scrapple doesn’t mean low-quality parts. It refers to what hadn’t been used in making other foods, like sausage. The addition of flour or meal made the meat go further and added to the unique texture.

In 1863, Isaac S. Habbersett began mass-producing scrapple in Middletown (Media), Delaware County, Pennsylvania. Habbersett is one of the oldest brands in scrapple production.

 

Here are some fun facts about scrapple:

• Scrapple was eaten before it came to America.
• Delaware holds an annual scrapple festival in October.
• Dogfish Head made a scrapple beer.
• Scrapple can be fried in butter or oil, deep-fried, or broiled.

 

Scrapple can be served with sweet or savory condiments, including:

• Apple butter
• Ketchup
• Jelly
• Maple syrup
• Honey
• Mustard

Scrapple can also be topped with other ingredients, including Sage, Buckwheat flour, Venison, Beef, Chicken.

 

Here is a Scrapple Recipe for you to try:

Ingredients:

• 14 oz liver or a blend of organs like liver, kidney, and heart cut into medium-sized chunks
• 1 10 oz chunk of bone with meat attached, preferably a shank such as a lamb or deer shank, or soup bones. Or substitute 4 ounces of cooked meat.
• 2 cups fine cornmeal
• ¼ cup buckwheat flour
• ½ cup yellow onion diced small
• 18 grams (1 level tablespoon) kosher salt This may seem like a lot of salt, but remember this is a breakfast “meat” like bacon or sausage. If you’re sensitive to salt, use 2.5 teaspoons.
• 6 cups water
• Maple syrup small amounts for serving (optional)
• 2 dried bay leaves
• 5 teaspoons

 

Spice Mix Ingredient:

• ¾ teaspoon fresh ground black pepper
• ¼ teaspoon fresh ground nutmeg
• ¼ teaspoon fresh ground cinnamon
• ¼ teaspoon fresh ground allspice

 

Instructions:

1. Cover soup bones or shank and onion with the 6 cups of water, add the bay leaves, cover with a lid, then simmer on medium heat or bake at 300 for 2 hours or until very tender.
2. Chill the shank until cool enough to handle. Remove the meat with a slotted spoon and set aside. Strain the broth and reserve. There should be exactly 4 cups of liquid, if there isn’t add enough water or stock to make up the difference.
3. Cut the liver, heart or other organs into roughly 1 oz pieces.
4. Remove the meat from the shank bone, then put the shank meat, cooked onion and organs in a meat grinder, or process n a food processor until fine. Sweat the meat mixture to evaporate the water in a saute pan for 2-3 minutes, then reserve, and allow to cool, covered.
5. Meanwhile, Whisk the cornmeal and buckwheat flour with the salt and spices, and combine with the 4 cups of cooking liquid in a saucepot big enough to hold it. Heat the mixture, whisking constantly until it thickens, then turn the heat down to low and cook for 15 minutes.
6. Add the cooked meat to the cornmeal mixture, and continue cooking, stirring occasionally to prevent sticking on the bottom for another 30 minutes. You can also bake the mixture at 300 for 30 minutes, or until very thick, as long as it’s covered.
7. When the mixture is very solid and the cornmeal is well cooked, pour the mixture into a greased loaf pan, there may be a small amount of excess. Chill the scrapple, uncovered on a counter until room temperature, then refrigerate, covered with plastic wrap until completely set before slicing.
8. To serve the scrapple, cut ½ inch slices and fry until crisp on medium-high heat on both sides. Serve for breakfast or lunch, with maple syrup on the side, if you like.
9. Enjoy!

 

Consumption

It’s uncommon to make scrapple at home. The two largest brands of scrapple are Habbersett and Rapa, which are both owned by Jones Dairy Farm. Habbersett is available in most mid-Atlantic stores.

Scrapple is primarily eaten in the southern Mid-Atlantic region of the United States, including:

Delaware, Maryland, South Jersey, Pennsylvania, Virginia, Washington, D.C.

Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets.

 

 

Celebrating Scrapple

National Scrapple Day is celebrated on November 9^th each year.

Let us know in the comments if you are a fan of scrapple and how you like your prepared.