View source for Scrapple

{{Short description|American pork offal mush}}
{{for|the 1998 film|Scrapple (film)}}
{{use mdy dates |date=May 2020}}
{{Infobox food
| name             = Scrapple
| image            = File:Scrapple comparison.jpg
| caption          = Plate of scrapple, unbrowned (left) and browned (right)
| alternate_name   = Pannhaas,<ref>{{cite book|url=https://books.google.com/books?id=jMrWAAAAMAAJ&q=panhaas |title=Pennsylvania Folklife 22 |publisher=Pennsylvania Dutch Folklore Center |access-date=2014-05-30|year=1972 }}</ref><ref name="Sandra Louise Oliver">{{cite book|url=https://books.google.com/books?id=fvMr83ZmMCIC&q=scrapple+panhaas&pg=PA42 |title=Food in Colonial and Federal America |publisher=Greenwood Publishing Group, 2005 |access-date=2014-05-30|isbn=9780313329883 |year=2005 }}</ref> pon haus, krepples
| country          = [[United States of America|United States]]
| region           = Southern [[Mid-Atlantic states]]
| creator          =
| course           =
| type             = [[Mush (maize)|Mush]]
| served           =
| main_ingredient  = [[Mush (maize)|mush]] of [[pork]], [[cornmeal]], [[flour]], [[buckwheat]] flour, [[spice]]s
| variations       =
| calories         = 119
| serving_size     = {{convert|2|oz|g|abbr=on|disp=x|&nbsp;/&nbsp;}}
| other            =
}}

'''Scrapple''', also known by the [[Pennsylvania Dutch language|Pennsylvania Dutch]] name {{Wikt-lang|pdc|Pannhaas}} ({{gloss|pan [[Pork tenderloin|tenderloin]]}} in English;<ref>{{cite book|url=https://books.google.com/books?id=jMrWAAAAMAAJ&q=panhaas |title=Pennsylvania Folklife 22 |publisher=Pennsylvania Dutch Folklore Center |access-date=2014-05-30|year=1972 }}</ref><ref name="Sandra Louise Oliver">{{cite book|url=https://books.google.com/books?id=fvMr83ZmMCIC&q=scrapple+panhaas&pg=PA42 |title=Food in Colonial and Federal America |publisher=Greenwood Publishing Group, 2005 |access-date=2014-05-30|isbn=9780313329883 |year=2005 }}</ref> compare [[Panhas]]), is a traditional [[Mush (maize)|mush]] of fried [[pork]] scraps and trimmings combined with [[cornmeal]] and [[wheat flour]], often [[buckwheat]] flour, and spices.  

Scrapple and {{lang|pdc|panhaas}} are commonly considered an ethnic food of the [[Pennsylvania Dutch]], including the [[Mennonite]]s and [[Amish]]. 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 southern [[Mid-Atlantic (United States)|Mid-Atlantic]] areas of the United States ([[Delaware]], [[Maryland]], [[South Jersey]], [[Pennsylvania]], [[Virginia]], [[North Carolina]], and [[Washington, D.C.]]).

==Composition==
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 [[common sage|sage]], [[thyme]], [[savory (herb)|savory]], [[black pepper]], and others are added.<ref>{{cite web|url=http://www.foodnetwork.com/recipes/scrapple-recipe/index.html |title=Scrapple Recipe |publisher=Food Network |access-date=2011-04-10}}</ref> 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.<ref>{{cite web |url=http://philadelphia.about.com/od/scrapplerecipes/Scrapple_Recipes.htm |title=About.com, PA and NJ Regional Recipes. Scrapple Recipes |publisher=Philadelphia.about.com |date=2009-08-20 |access-date=2011-04-10 |url-status=dead |archive-url=https://web.archive.org/web/20110707075436/http://philadelphia.about.com/od/scrapplerecipes/Scrapple_Recipes.htm |archive-date=2011-07-07 }}</ref>

A few manufacturers have introduced beef<ref>{{cite web |url=http://www.rapascrapple.com/products/beef.htm |archive-url=https://web.archive.org/web/20090213225445/http://rapascrapple.com/products/beef.htm |url-status=dead |archive-date=2009-02-13 |title=Rappa Scrapple, Beef |publisher=Rapascrapple.com |access-date=2011-04-10 }}</ref> 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".<ref>{{cite news |url=https://eu.delawareonline.com/story/life/food/2014/05/13/scrapple-love-loathe-loaf/9041717/ |work=[[The News Journal]] |first=Patricia |last=Talorico |date=May 21, 2014 |title=Scrapple – love or loathe the loaf |access-date=July 9, 2018 }}</ref><ref>{{cite web |url=http://pabook2.libraries.psu.edu/palitmap/Scrapple.html |title=Scrapple: Pennsylvania's "Other" Meatloaf |first=Alan |last=Jalowitz |date=Spring 2013 |via=psu.edu |quote=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." |access-date=July 9, 2018 |archive-date=October 19, 2018 |archive-url=https://web.archive.org/web/20181019135538/http://pabook2.libraries.psu.edu/palitmap/Scrapple.html |url-status=dead }}</ref>

==Preparation==
[[Image:Scrapple 1.jpg|thumb|Scrapple sandwich at the [[Delaware State Fair]]]]
Scrapple is fully cooked when purchased. It is then typically cut into {{convert|1/4|to|3/4|in|cm|adj=mid|-thick|1}} 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.

==History and regional popularity==
Etymologically, "scrapple" is a diminutive of "scrap", a reference to its composition.<ref>{{Cite dictionary |url=https://www.lexico.com/definition/scrapple |title=Scrapple |dictionary=[[Lexico]] |access-date=May 15, 2020 |archive-date=March 8, 2021 |archive-url=https://web.archive.org/web/20210308134950/https://www.lexico.com/definition/scrapple |url-status=dead }}</ref>

The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe.<ref>{{cite book|last=Weaver|first=William Roys|title=Country Scrapple: An American Tradition|year=2003|publisher=Stackpole Books|isbn=978-0-8117-0064-1|page=8}}</ref> The more immediate culinary ancestor of scrapple was the [[Low German]] dish called {{lang|nds|[[Balkenbrij|panhas]]}}, which was adapted to make use of locally available ingredients, and it is still called "Pannhaas", "panhoss", "ponhoss", or "pannhas" in parts of Pennsylvania.<ref>{{cite web |date=2006 |title=Definition of "pannhas" |url=https://www.dictionary.com/browse/pannhas |access-date=2011-04-10 |website=Dictionary.reference.com |publisher=Random House Unabridged Dictionary}}</ref> The first recipes were created by German colonists who settled near [[Philadelphia]] and [[Chester County, Pennsylvania]], in the 17th and 18th centuries.<ref>{{Cite web|url=https://www.habbersettscrapple.com/pages/history|title=HistoryScrapple, Liverwurst and Smoked Meat Products {{!}} Habbersett {{!}} Habbersett Scrapple|website=www.habbersettscrapple.com|access-date=2018-11-11}}</ref> 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 the [[Delmarva Peninsula]]. Its popularity on the Delmarva Peninsula is celebrated the second weekend of October during the annual "[[Apple Scrapple Festival]]" in [[Bridgeville, Delaware]].

The two largest brands of scrapple in Philadelphia are [[Habbersett]] and Rapa, controlling approximately half and one-quarter of the market, respectively.  Rapa accounts for about three-quarters of the Baltimore market.<ref name="Strauss2017">{{cite book|author=Amy Strauss|title=Pennsylvania Scrapple: A Delectable History|url=https://books.google.com/books?id=bT8vDwAAQBAJ&pg=PT30|date=9 October 2017|publisher=Arcadia Publishing Incorporated|isbn=978-1-4396-6298-4|pages=30–}}</ref><ref name="balt_Unpa">{{Cite web| title = Unpacking scrapple: How a loaf made from pig scraps became Baltimore's favorite breakfast meat| last = Pollard| first = Kit Waskom| work = baltimoresun.com| date = 24 January 2018| access-date = 15 December 2018| url = https://www.baltimoresun.com/entertainment/dining/bs-fo-scrapple-20180118-story.html| archive-date = December 15, 2018| archive-url = https://web.archive.org/web/20181215222558/https://www.baltimoresun.com/entertainment/dining/bs-fo-scrapple-20180118-story.html| url-status = dead}}</ref>
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).

In [[Pocono Mountains|the Poconos]], [[Kosher foods|kosher]] scrapple is made using chicken.<ref>{{cite web|url=https://www.delmarvanow.com/story/news/local/delaware/2014/10/11/brief-history-scrapple/17133711/ |title=Scrapple Rooted in the Delaware Valley |publisher=[[The Daily Times (Salisbury, Maryland)|Delmarva Now]] |accessdate=2021-12-18}}</ref>

==See also==
{{Portal|Food}}
{{div col|colwidth=30em}}
* [[List of regional dishes of the United States]]
'''Foods'''
* [[Balkenbrij]], a traditional Dutch food that shares some of the characteristics of scrapple
* [[Faggot (food)|Faggot]], an English dish made of meat off-cuts and offal, especially pork
* [[Goetta]], a meat-and-grain sausage or mush of German inspiration, popular near Cincinnati
* [[Groaty pudding]], in England, made from soaked groats, beef, leeks, onion and beef stock which is then baked
* [[Haggis]], a traditional Scottish savory pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock
* [[Hákarl]], a national dish of Iceland consisting of a Greenland shark or other sleeper shark which has been cured with a particular fermentation process and hung to dry for four to five months
* [[Haslet]], in England, a pork meatloaf with herbs
* [[Head cheese]], a dish made from meat scraps traditionally (though not exclusively) derived from an animal's head
* [[Livermush]], in the United States, a dish of pig liver, head parts, and [[cornmeal]]
* [[Lorne sausage]], a traditional Scottish food usually made from minced meat, rusk and spices
* [[Meatloaf]], a dish of ground meat mixed with other ingredients and formed into a loaf shape, then baked or smoked
* [[Pork roll]], pork-based processed meat available in parts of the northeastern United States
* [[Slatur]], an Icelandic food made from the innards of sheep
* [[Weckewerk]], in Germany, a sausage made from cooked brawn and minced meat, veal or sausage, and broth of pork, sometimes from cooked meat, blood and offal

{{div col end}}

==References==
{{Reflist}}

==External links==
{{Commonscat|Scrapple}}
* [https://www.padutchdictionary.com/#d=Pannhaas Pennsylvania Dutch Dictionary]
* [http://www.sussexcountyonline.com/news/photos/applescrapple.html Sussex County Apple-Scrapple Festival]
* [http://www.applescrapple.com/page/about Apple Scrapple Festival]

{{Puddings}}
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[[Category:Offal]]
[[Category:Cuisine of Philadelphia]]
[[Category:Savory puddings]]
[[Category:Cuisine of the Pennsylvania Dutch]]
[[Category:Meat and grain sausages]]
[[Category:American pork dishes]]