Have you ever heard of Scrapple?

Have you ever heard of Scrapple? Go to any diner across the U.S. and you’ll find yourself in protein heaven. Between the bacon, sausage links and patties, ham, canadian bacon, corn beef hash, linguica, lox, steak, pork chops, turkey bacon/sausage, the choices can be mind boggling!


And then there’s scrapple. 

Scrapple is a 100% pork product consisting of cooked pig parts, inside and out,  cornmeal, buckwheat flour, and assorted spices.


This Mid-Atlantic region breakfast favorite is formed into loaves, usually pan-fried and served with eggs, potatoes, and a variety of sweet or savory condiments including maple syrup.

Some Scrapple History

German settlers during the 17th & 18th century introduced their version of scrapple, Panhass, to Pennsylvania, Maryland, Delaware, New Jersey, and lower New York.


There is some debate as to the origin of the word scrapple.  Some believe that it originated from the German word Panhaskröppe – translation “a slice of pan rabbit”. 

Go figure…sounds like pork scraps is a better derivation to me!

Panhaas was a German meat pudding consisting of pork odds and ends, mixed with buckwheat and spices like sage and savory. 

The addition of cornmeal to “scrapple” was, in fact, the Americanization of Panhaas.

Made from pork meat including the head, heart, and liver, scrapple is boiled until falling apart. It is finely minced, and combined with cornmeal and flour into a slurry. 

Spices including sage, black pepper, thyme, and savory are added, and the mixture then congeals into loaves. Next allow it to cool until set and you have a nice loaf. 

It’s usually cut into half-inch slices and fried in butter until golden brown.

In 1863, the Habersett Pork Products in Middletown Township, Delaware County, Pennsylvania was the first U.S. company to mass produce scrapple.

More Scrapple Lore

Now, as unappetizing as that may sound to some, scrapple does have a tremendously large fan base. Particularly in the Middle Atlantic states and Pennsylvania Dutch country.


Many claim that scrapple is hearty as well as nutritious, an excellent source of vitamins and minerals.

Americans, however, are not typically fans of any type of organ meat, never mind pork offal.

But the next time you find yourself in the Middle Atlantic region and/or specifically in Pennsylvania Dutch country. Be adventurous and try a scrapple breakfast.

You might even surprise yourself and really enjoy the experience!

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